A Singaporean Mum

If you love crispy, savoury snacks, deep-fried Vietnamese Cha Gio will quickly become your go-to recipe. These crunchy rolls are filled with a mixture of ground pork and vegetables, then fried until golden and served with a tangy dipping sauce.

They’re perfect as an appetizer, snack, or part of a Vietnamese meal.

Here’s how I do it!

Ingredients (makes ~50 pieces)

For the Filling

2 packs Vietnamese rice paper (16cm in diameter)

600g minced meat

1 medium onion, diced

20g black fungus, rehydrated and diced

2 rolls bean vermicelli, rehydrated and chopped into 1 inch thick

1 egg

4 tbsp fish sauce

For Frying

Oil for deep frying

Method

1. Prepare the Filling

• In a large mixing bowl, combine the minced meat, bean vermicelli noodles, black fungus and onion.

• Season with fish sauce.

• Add an egg to help bind the filling together. Mix well to combine.

2. Assemble the Spring Rolls

• Prepare the spring roll wrappers: Soften each wrapper by dipping it briefly in warm water or following the instructions on the package. Lay it flat on a clean surface.

• Add the filling: Place about 1-2 tablespoons of the filling near the edge of the wrapper.

• Roll the spring roll: Fold in the sides of the wrapper, then roll it tightly from the bottom up. Ensure the filling is sealed well to avoid leaks while frying. Repeat with the remaining wrappers.

3. Fry the Rolls

• Heat oil in a deep pan or wok over medium-high heat. You need enough oil to submerge the spring rolls.

• Once the oil is hot (~175°C), carefully lower the spring rolls into the oil in batches. Don’t overcrowd the pan.

• Fry the rolls for about 4-5 minutes, turning occasionally until they are golden brown and crispy.

• Remove and drain on paper towels to remove excess oil.

Enjoy these deep-fried Vietnamese Cha Gio with their crispy exterior and savoury filling — it’s a real crowd-pleaser!