🇻🇳 How to Make Cha Gio

Craving Cha Gio? On FoodNeverComes the food never actually comes — so here's how to make real Cha Gio at home, in about 45 min, with stuff you probably already have.

🛒 Ingredients

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• 12 rice paper or spring roll wrappers
• 250g pork mince
• 100g prawns, chopped
• 50g glass noodles, soaked and cut short
• 1 small carrot, grated and squeezed dry
• 1 wood ear mushroom, soaked and chopped
• 1 shallot minced + 1 egg + 1 tbsp fish sauce + pepper
• oil for deep frying

👩‍🍳 Method

1. Squeeze the grated carrot properly dry, then mix everything for the filling in one bowl. Wet filling steams the wrapper from the inside and splits it open in the oil.
2. Roll them tightly and thinly. Fat rolls burn on the outside before the pork in the middle is cooked. Seal the last edge with a dab of water.
3. Rest the rolls seam-side down on a rack for 10 min so the wrappers dry slightly and firm up.
4. Fry twice. First at 150°C for 6–7 min until pale and cooked through, then lift them out and rest 5 min.
5. Second fry at 180°C for about 2 min until blistered and deep gold. This is what makes them shatter when bitten instead of bending.
6. Drain them standing upright on a rack, never flat on paper towel where the underside goes soft. Serve with nuoc cham and lettuce for wrapping.