Cha Gio is a popular Vietnamese fried spring roll made by wrapping a savoury filling in thin rice paper and frying it until crisp. Traditionally, the filling can include minced meat, seafood, mushrooms, glass noodles and vegetables.
For a homemade version, you can easily adjust the filling based on your preference. The combination of crunchy vegetables, soft noodles and aromatic seasonings gives these spring rolls plenty of flavour without needing a complicated recipe.
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Ingredients
For the Filling
- 150 g minced chicken
- 50 g glass noodles, soaked and chopped
- 50 g grated carrot
- 50 g finely chopped cabbage
- 30 g wood ear mushrooms, soaked and finely chopped
- 30 g onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp soy sauce
- 1 tsp fish sauce
- ½ tsp black pepper powder
- ½ tsp sugar
- ¼ tsp salt
- 1 egg
For Wrapping
- 12–14 rice paper sheets
- ½ cup warm water, for softening the rice paper
For Frying
- 500–600 ml oil, or enough for deep frying
For Serving
- Fresh lettuce leaves
- Fresh coriander
- Mint leaves
- Sliced cucumber
- Vietnamese-style dipping sauce or sweet chilli sauce
How To Make Cha Gio?
Step 1: Prepare the Glass Noodles
Soak the glass noodles in warm water for about 5–7 minutes, or until they become soft.
Drain them well and cut them into small pieces using kitchen scissors.
Do not leave excess water in the noodles, as a wet filling can make the spring rolls difficult to roll and crisp.
Step 2: Prepare the Vegetables
Finely chop the onion, cabbage and wood ear mushrooms.
Grate the carrot and squeeze out any excess moisture.
Keeping the vegetables finely chopped helps the filling cook evenly and makes the rolls easier to wrap.
Step 3: Make the Filling
Add the minced chicken to a large bowl.
Add the chopped glass noodles, carrot, cabbage, mushrooms, onion and garlic.
Then add soy sauce, fish sauce, black pepper, sugar, salt and one egg.
Mix everything thoroughly until the ingredients are evenly combined.
If you are making a vegetarian version, replace the meat with finely chopped mushrooms, tofu or additional vegetables.
Step 4: Soften the Rice Paper
Pour warm water into a wide plate or shallow bowl.
Dip one rice paper sheet into the water briefly. Do not soak it for too long.
Place the softened sheet on a clean, slightly damp surface.
The rice paper will continue softening as you work, so it should still feel slightly firm when you remove it from the water.
Step 5: Add the Filling
Place approximately 1½ tablespoons of filling near the lower centre of the rice paper.
Do not overfill the wrapper because it can tear while rolling or frying.
Step 6: Roll the Cha Gio
Fold the bottom edge over the filling.
Fold both sides towards the centre.
Then roll the spring roll upwards tightly, keeping the filling enclosed.
Repeat with the remaining rice paper and filling.
Place the finished rolls seam-side down while preparing the others.
Step 7: Heat the Oil
Heat oil in a deep, heavy-bottomed pan over medium heat.
The oil should be hot enough for frying but not smoking.
If the oil is too hot, the outside can brown before the filling cooks properly.
Step 8: Fry the Spring Rolls
Carefully place a few Cha Gio into the hot oil.
Do not overcrowd the pan because this can lower the oil temperature and make the rolls greasy.
Fry for about 5–7 minutes, turning occasionally, until they become golden brown and crisp.
For thicker rolls containing raw meat, make sure the filling is fully cooked before serving.
Step 9: Drain
Remove the fried spring rolls using a slotted spoon.
Place them on a wire rack or kitchen paper to drain excess oil.
Let them rest for a couple of minutes before serving so the exterior becomes even crispier.
Step 10: Serve
Serve Cha Gio hot with lettuce, cucumber, coriander and mint.
You can dip them into a Vietnamese-style dipping sauce or serve them with a simple sweet chilli dip.
For a lighter homemade version, you can also experiment with air-frying, although the texture will be different from traditionally deep-fried Cha Gio.
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Frequently Asked Questions
What Is Cha Gio Made Of?
Cha Gio is traditionally made with a filling that can include minced meat, glass noodles, mushrooms and vegetables wrapped in rice paper and fried until crisp.
Is Cha Gio The Same As Spring Rolls?
Cha Gio is a Vietnamese fried spring roll. Vietnamese cuisine also has fresh rice-paper rolls, such as Goi Cuon, which are not deep-fried. The two are different dishes.
Can I Make Vegetarian Cha Gio?
Yes. Replace the minced meat with tofu, mushrooms, finely chopped vegetables, or a combination of these ingredients.
Why Is My Rice Paper Tearing?
The rice paper may have been soaked for too long, or the filling may contain too much moisture. Dip the wrapper briefly in warm water and avoid adding an overly wet filling.
Why Did My Cha Gio Become Oily?
Oil that is not hot enough can cause the rice paper to absorb more oil. Overcrowding the pan can also reduce the oil temperature.
Can I Air-Fry Cha Gio?
Yes. Brush or lightly spray the rolls with oil and air-fry until golden and crisp, turning halfway through. The texture will be lighter and slightly different from deep-fried Cha Gio.