Cha Gio Ga
Crispy Vietnamese chicken spring rolls filled with shredded chicken, vegetables, and vermicelli noodles. Served with sweet and tangy dipping sauce for an irresistible appetizer.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 22g
Ingredients
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Open the appInstructions
Step 1
Boil chicken breast in salted water for 12-15 minutes until cooked through. Cool and shred into bite-sized pieces.
Step 2
Cook rice vermicelli according to package directions. Drain and cut into 2-inch pieces.
Step 3
In a large bowl, combine shredded chicken, vermicelli, carrots, cabbage, mushrooms, green onions, garlic, fish sauce, and black pepper. Mix well and let sit for 10 minutes.
Step 4
In a small bowl, whisk together all dipping sauce ingredients. Set aside.
Step 5
Fill a shallow bowl with warm water. Dip each rice paper wrapper briefly to soften, then lay on a clean surface.
Step 6
Place 2 tbsp of filling on the lower third of each wrapper. Fold sides in, then roll tightly away from you, keeping filling snug.
Step 7
Heat oil to 350°F in a deep skillet or wok. Working in batches, carefully place rolls seam-side down into hot oil.
Step 8
Fry 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
Step 9
Serve warm with dipping sauce and fresh herbs like mint or cilantro.
Tools you’ll need
- large pot
- 12-inch skillet or wok
- deep frying thermometer
- cutting board
- sharp knife
- two large mixing bowls
- small bowl
- whisk
- shallow water bowl
- slotted spoon
- paper towels
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