Spring Rolls Recipe
This is my mom's Vietnamese spring rolls recipe.
Vietnamese spring rolls is called "Cha giò" and it's a traditional Vietnamese food. It literally means minced pork roll.
Here, she shows you how to execute her spring rolls recipe. I am simply taking notes and the guy holding the camera.
Her spring rolls are very popular at family gatherings. Our family has been to many Vietnamese restaurants and we think her spring rolls match or sometimes better than what is served in most restaurants.
You can find the dried black mushrooms, vermicelli thread, the spring roll pastry, and fish sauce at Asian grocery stores.
There are many spring roll pastry brands you can buy. For best results, my mom uses and recommends Doll Spring Roll Pastry by Winner Food Products Ltd. It comes in a red package.
The spring rolls are dipped in fish sauce before being eaten. However, some Westerners don't like fish sauce so plum sauce could be used as an alternative.
By Hai Nguyen
Total time: 1 h
Ingredients for spring rolls (24 spring rolls; 2 to 4 servings):
ground pork (1 lbs. or 450 g)
1/2 to 1 carrot
1/8 cup dried black mushrooms
1/8 cup vermicelli thread
24 square spring roll pastry (6" square)
1/3 teaspoon sugar
1/3 teaspoon salt
1/3 teaspoon pepper
Ingredients for fish sauce (optional):
1/8 cup vinegar
1/4 cup sugar
1/2 cup water
1/8 cup of fish sauce
Preparation stage 30 min before starting the spring rolls recipe: (1) soak the dried black mushrooms and vermicelli thread in a small bowl of water; (2) leave the square spring roll pastry package at room temperature; (3) leave the ground pork in a large bowl at room temperature to unthaw; (4) peel the carrot and potato.
Part 1 (20 min)
Drain the water from the black mushrooms and vermicelli threads. With a pair of scissors, cut the black mushrooms (1) and the vermicelli thread (2) to smaller pieces. Dice the onions (3), carrot (4), and potato (5). Make sure you have all the ingredients (ground pork, black mushrooms, vermicelli thread, onion, carrot and potato) (6). Add all those ingredients in the bowl with ground pork (7). Add the sugar, salt and pepper (8). Mix everything together with a spoon or your hands (9).
Part 2 (20 min)
This is how you wrap the spring rolls. First, pull out gently one square pastry (1). Put the square pastry in a plate so it looks like a diamond shape (with a corner pointing up (north), a corner pointing down (south), one pointing left (west) and the other pointing right (east)) (2). Add 1/2 to 1 tablespoon of the ground pork mixture in the center (3). Use your hands to elongate the ground pork mixture (4). Fold the south corner over the ground pork (5). Fold the right corner over (6), and then the left corner over (7). Roll the spring roll to the north corner (8). Repeat this for the rest of the square pastries (9).
Part 3 (20 min)
This part shows you how my mom deep fries the spring rolls in a pan. However, if you have a deep fryer, you could deep fry it for 5 to 10 min (or until golden) at 350 F. Turn the stove heat between medium and high (1). Add a generous amount of oil to a deep frying pan (2). After the oil is warmed (about 5 min), add the spring rolls to the pan (3). Cook them for about 3 to 5 min and then turn them over so both sides become golden (4). Once both sides are golden, transfer them to a strainer to drain the excess oil (5). Put them on some paper towel to drain further excess oil (6).
Optional step for spring rolls recipe: The spring rolls can be eaten by themselves, dipped in plum sauce or Vietnamese fish sauce. Here's my mom's recipe for making Vietnamese fish sauce. Add 1/8 cup vinegar, 1/4 cup sugar, 1/2 cup water and 1/8 cup of fish sauce in a bowl and mix everything together.
Serve the spring rolls on some lettuce and garnish with carrots.
Return to Easy Pork Recipes from Spring Rolls Recipe