[ vlog ] Vietnamese Spring Rolls, Fried ( Cha Gio ) & Transparent Rolls ( Gỏi Cuốn )

Still linger on my mind our trip to Vietnam last year ( 2020 ), when covid is just begun in several zone of the world. One thing that I will remember forever is that covidshitty and Vietnamese culinary, every day we ate like crazy and many different flavours from each cities. 

One of the menu that we always ordered is spring rolls, both the transparent one ( in vietnam they called it  gỏi cuốn )  and the fried one (  Cha Gio ) This time I will show you how to make it, step by step and very slow, so hopefully you can follow it good! 

For the fried spring rolls ( cha gio ), I normally make it a big amount and put it in the freezer as stocks 

- Recipe Transparent Vietnamese Spring Rolls (  gỏi cuốn ) -

Ingredients:

14 round rice paper wrappers  

1 cup fresh mint leaves

200 gram cooked shrimp 200g, peeled and sliced in half lengthwise 

14 lettuce leaves

2 cups cooked rice vermicelli noodles cooled down

3 cups fresh bean sprouts

How to make :

Start by softening the rice papers.  Fill a large bowl with warm water. 

Dip the rice until totally soften. 

Lay rice papers on a clean surface

Arrange it with the ingredients

Then top with about 4 shrimp halves. 

Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.

- Recipe Fried Vietnamese Roll (  Cha Gio ) -

Ingredients :

Rice paper sheets

Pork mince

Shallots & garlic

Vermicelli 

Egg

Salt & pepper to taste

plant based oil for frying

How to make :

Pop the broken vermicelli noodles in a small bowl and cover with boiling water. Allow to rest until cooked through, then drain.

Add the pork, vermicelli noodles, egg and salt into a bowl, as well the leftover ingredients and mix until well combined. 

For best results, use your fingers to mix evenly.

Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.

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.

Repeat for remaining spring rolls.

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.