Spring Rolls
Cha Giò thit/Cha Giò Chay
Recipe by Jenny Lam
Cha Giò thit/Cha Giò Chay
Spring Rolls
Recipe by Jenny Lam
Prep Time
40 min
Cooking Time
20 min
Serves
~50
DF
VE
Ingredients
Filling
cabbage for vegetarian option) 400g taro, grated
500g carrot, grated
1 medium brown onion, minced
50g dried vermicelli noodles, soaked in cold water, cut into 10cm lengths
10g dried sliced wood ear mushroom, rehydrated, minced*
½ tbsp ground black pepper
1 tsp salt
1 tbsp fish sauce
1 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp sugar
Spring roll glue
⅓ cup plain flour
½ cup cold water
or
1 egg, beaten
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Method
For filling, mix all ingredients together really well and leave to marinate for at least half an hour. Put in the fridge until ready to use.
If you are using flour, place in a small mixing bowl and add cold water, stirring until a thick glue forms (Alternatively, beat one egg.)
To roll the spring rolls (pictured overleaf), turn the wrapper so it is in a diamond shape facing you. Fold the edge closest to you up towards
the center and spoon a heaped tablespoon of filling about 1cm above the bottom flat edge.
Make the filling into a log shape about 10cm long in the middle of the wrapper. Fold in the two corners, keeping the vertical edges as straight as possible and hugging the filling as tightly as possible, to make an envelope shape. Press the wrapper all around the filling to remove air bubbles before slowly rolling the spring roll from the bottom edge up to the top. Add a tiny bit of the glue or egg wash to the top corner to seal the spring roll.
Set the deep fryer to 180C and fry in batches until golden brown on the outside (about eight to 10 minutes).
*Easily found at any Asian supermarket.
Tip
Storage: Can be frozen once rolled. When ready to cook, microwave 10 at a time for a minute before frying.
learn to cook with authentic
Vietnamese Flavours
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