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Vietnamese spring rolls is called Cha gio in Vietnamese. This is one of popular Vietnamese Dish recipes. It also is my favorite food, especially in parties and events. It is really fantastic. They contain a few of my favorite things as crab, shrimp, cabbage and shiitake mushrooms. Since they are deep fried, they are obviously nice and crispy. Wrapped up in a fresh piece of lettuce and dipped in Vietnamese Dipping Sauce, they are absolutely delicious.
My friends told me to teach them how to cook Cha gio (Vietnamese Spring Rolls), one of popular Vietnamese dish recipes. And today, I will show you how to make it and some tips make it more delicious.
2 cloves garlic, minced
2 carrots, small dice
6 green onions, thinly sliced
1/2 head small cabbage, thinly sliced
4-5 Shiitake mushrooms, stems removed, diced
1 pound shrimp, shelled and deveined
4 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 pound crab meat
1 egg, white and yolk separated
1 package large Vietnamese Rice Paper (You can buy it in Vietnamese Market)
100 – 250 ml beer.
We recommend use this one.
1) Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2) Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3) Add 2 tablespoons of filling in center of rice paper. Brush a little beer around the paper rice and fold the two sides to keep the mixture does not pour out when you roll and fry. In the end corner of paper rice, brush a little egg yolk before finishing roll to make it stick together.
4) Pour Olive or Vegetable Oil to the pan (2cm depth) with medium heat to waiting to boil. Next, deep fry the Cha gio (Vietnamese spring rolls) in at 350°F for 4-5 minutes or until golden brown. It is such one of not easy steps to process Vietnamese Dish recipes
In addtion, you can eat wrapped in lettuce with Vietnamese dipping sauce. The reason why I told you should use Beer because it can make the Cha Gio (Vietnamese Spring Rolls) more crispy and delicious. If your paper rice is dried and keeping break when you roll, you can brush all the surface of paper rice to make it more touch (but do not brush too much, it also can makes it breaks). Or, more be carefull, before rolling it, you can wrap all Vietnamese paper rices in banana leaf from 1 to 2 hours to make it touch (Strongly Suggestion). This is also one of many secret tips about Vietnamese dish recipes from my family. Good luck to you and your dish.
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