Easy Vietnamese Fried Spring Rolls – Cha Gio #dinner #snack

Stuffed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are delicately singed for a firm, crunchy, flavourful canapé. Made with rice paper for a delightful crunch, appreciate them with our reward hot Vietnamese custom made plunging sauce!

Vietnamese seared spring rolls are shockingly simple to make and loaded up with new, sound fixings, for example, pork and prawn (or chicken on the off chance that you like!). When you gain proficiency with the system of collapsing the spring moves, you'll have the option to prepare a bunch in a matter of seconds. Fresh and totally heavenly, they're flawless as a scrumptious tidbit or hors d'oeuvre for parties.

Conventional Vietnamese singed spring rolls are without gluten when made with rice paper sheets. To be additional protected, you ought to likewise check your different fixings, for example, fish sauce to ensure there is no without gluten present in your bunch.

Also Try Our Recipe : Dutch Sausage Rolls

Equipment

• Mixing bowl for fillings
• Large bowl for water
• Plate for rolling spring rolls
• Frypan
• Chopsticks or tongs for flipping
• Small bowl for dipping sauce

Ingredients

• 10-15 rice paper sheets
• 100 g pork minced
• 100 g shrimp minced
• 2 shallots chopped
• 1/2 cup mushroom shredded (we used wood ear mushroom)
• 1/2 cup carrot shredded
• 1/2 cup vermicelli broken into 2 cm pieces
• 1 egg
• 1 pinch salt
• Soybean oil for frying

For the Dipping Sauce

• 3 tbsp kaffir lime juice or sub with lime or lemon juice
• 2 1/2 tbsp Vietnamese fish sauce
• 2 tbsp sugar
• 1/4 cup water
• 1 clove garlic finely chopped
• 1 birds eye chilli finely chopped (optional)

Instructions

1. Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.
2. Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
3. Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
4. Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
5. Repeat for remaining spring rolls.
6. Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
7. Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
8. Serve immediately.

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