Cha Gio with Nuoc Cham Dipping Sauce
Cha Gio (Vietnamese Fried Spring Rolls) with Nuoc Cham Dipping Sauce are a snack you need to try! Crispy rice paper spring rolls filled with pork and prawns, wrapped in crunchy lettuce with fresh mint leaves, and dipped in a spicy, tangy, salty, and sweet dipping sauce—what’s not to like? Seriously, these little golden parcels of goodness are dangerously addictive.
I usually stick to gỏi cuốn, the fresh spring rolls, but I thought I’d switch things up and try the fried version this time. And oh boy, am I glad that I did! One bite of that shatteringly crisp exterior, paired with the savory, juicy filling, and I was instantly transported back to the bustling streets of Vietnam—where these rolls are fried fresh and served piping hot, often with an ice-cold beer on the side.
The secret to perfect cha gio is using rice paper wrappers instead of wheat-based ones. They crisp up beautifully and give you that signature airy crunch. The filling? A well-seasoned mix of ground pork, prawns, wood ear mushrooms, and glass noodles, ensuring every bite is packed with flavor and just the right amount of chew.
I served these Cha Gio with Nuoc Cham Dipping Sauce as an appetizer, but honestly, they’d be perfect as finger food for a party—just put out a big platter with a bowl of nuoc cham for dipping, and watch them disappear in minutes. And don’t skip the lettuce and herbs! Wrapping the crispy rolls in fresh greens adds a refreshing contrast that keeps you coming back for more.
If you haven’t made these yet, trust me—you need to. Gỏi cuốn will always have a place in my heart, but cha gio? They might just be my new favourite.
Recipe by the amazing Marion Grasby. I’ve also made these with just prawns, check out this recipe: Crispy Rice Paper & Prawn Spring Rolls. In Vietnamese vibes? Then try out my Vietnamese Lemongrass Chicken.
Cha Gio with Nuoc Cham Dipping Sauce
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- The spring rolls
- 80 g dried glass noodles
- 250 g ground pork (or filling from 2 pork sausages)
- 200 g deveined & peeled shrimp, finely chopped
- 1 clove garlic, minced
- 2 small shallot, finely chopped
- 1.5 tbsp fish sauce
- 1 tsp white pepper
- salt to taste
- 1 egg, lightly beaten
- Vietnamese rice paper
- oil, for deep frying
- Nuoc Cham Dipping Sauce
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp white vinegar
- 3 tbsp sugar
- 1 long red chili, finely chopped
- 2 garlic cloves, grated or minced
- To serve
- Lettuce leaves (preferably baby gems, otherwise any lettuce will do)
- Mint leaves, plucked
Instructions
Start by making the nuoc cham dipping sauce. Add all the ingredients in a small ball, whisk together and set aside until ready to serve.
Prepare the lettuce leaves and mint leaves and lay them on a large plate, set aside.
Soak the glass noodles in hot water for about 2 minutes or until just softened.
Drain and rinse in cold water to stop the noodles from cooking further.
Place the noodles onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible.
Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
In a large flat dish dissolve 1 tablespoon of sugar in 500 ml of warm water.
Place a clean tea towel on your work surface
Submerge a rice paper wrapper into the water for 2-3 seconds and then place it onto the tea towel.
Place 2 heaped tablespoons of the filling onto the middle of the wrapper, shaping it into a cilinder shape.
Fold the rice paper lengthwise over the filling, fold over the sides, making sure to squeeze out as much air as possible, and continue to roll the wrapper into a cylinder shape.
Place on a tray lined with paper towel. Repeat until all the filling is used.
Place the tray with the spring rolls uncovered into the fridge for 30 minutes.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil at 165°C (or when a wooden spoon dipped into the oil forms small little bubbles) deep fry the spring rolls until golden and blistered, ± 3-4 minutes.
Drain on kitchen paper.
Place on a large plate, with the lettuce and mint on the side.
Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.
