Crispy Spring Rolls (Cha Gio)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

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These authentic crispy spring rolls, known as chả giò, are a staple of Vietnamese cuisine, offering a satisfying crunch and a deeply savoury filling. This high-protein version combines minced pork and chicken with delicate bean thread noodles, wood ear mushrooms, and fresh vegetables for a complex texture. Unlike thicker pastry versions, these thin wrappers create a glass-like shatter when bitten, making them an ideal choice for an impressive starter or a light, homemade dinner.

A classic way to enjoy these fragrant rolls is by wrapping them in crisp lettuce leaves alongside fresh mint and cucumber. This traditional serving method provides a cooling contrast to the hot, fried rolls and the tangy Vietnamese dipping sauce. Whether you are hosting a dinner party or looking to master a new skill, these homemade spring rolls are a nutritious and flavourful addition to your recipe collection.

Ingredients for Crispy Spring Rolls (Cha Gio)

30g dried bean thread noodles, soaked in hot water for 30 minutes, drained, and cut into 1/2-inch pieces with a scissors (about 160ml )
1 tablespoon dried tree ear mushrooms, soaked in hot water for 30 minutes, drained, and stems trimmed and chopped with a scissors
90g finely minced yellow onion
2 carrots, grated
3 בצל ירוק, פרוס דק
2 ביצים
2 כפות רוטב דגים
1/2 tablespoons minced garlic
1/4 כפיות מלח
2 כפיות סוכר
1/2 כפיות פלפל שחור טחון
230g chicken mince
230 גרם בשר טחון חזיר
2 tablespoons cornflour
80ml water
15 thin spring roll wrappers such as Menlo brand
Oil for frying
Table Salad
Vietnamese Dipping Sauce

How to make Crispy Spring Rolls (Cha Gio)

Combine the bean thread noodles, mushrooms, onion, carrots, and spring onions in a mixing bowl. Set aside.

Beat the eggs in a large bowl. Mix in the fish sauce, garlic, salt, sugar, and black pepper. Add the chicken and pork and using a fork, break up the meat, so it is thoroughly mixed with the seasonings. Add the noodle mixture and mix well. Set aside.

Combine the cornflour and water in a small saucepan. Bring to a boil over low heat and stir often to prevent sticking. If mixture seems too thick, add more water. This will be the "glue" to seal the edges of the wrapper.

Cut the wrappers in half diagonally. You will have two equal triangles. Starting with the longest side toward you, place about 2 tablespoons of filling on the bottom area of the triangle. Using your fingers, mold the filling into a cylinder 2 inches long and 1 inch wide. Fold the two pointed ends of the wrapper in and roll to enclose. Dab a little cornflour mixture along the edges (do not use too much "glue") and seal the roll. Set aside while you finish making the remaining rolls. Do not stack them.

To fry, preheat a large wok or fry pan. When hot, pour enough oil in to completely cover the spring rolls. Heat to about 325 degrees. Carefully place the rolls into the oil. Do not crowd the pan or place the rolls on top of each other. Fry the spring rolls until filling is cooked, about 5 to 6 minutes on each side, turning often until they are nicely brown and crisp. If they brown too quickly, reduce the heat as the oil is too hot. Remove the cooked spring rolls from the pan and drain on paper towels. Serve immediately with dipping sauce and table salad .

To enjoy a spring roll the Vietnamese way, put it on a lettuce leaf, top with cucumber and mint, and wrap it up. Then dip in Vietnamese dipping sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.