Crispy Spring Rolls (Cha Gio Re)
Golden, crackling vegetarian spring rolls filled with cabbage, carrots, and herbs. Served fresh with cool lettuce wraps and a tangy fish sauce dip.
- Total time
- 25 min
- Servings
- 2
- Calories
- 240
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Combine cabbage, carrots, and herbs in a bowl. Toss with a pinch of salt and let sit 2 minutes to soften slightly.
Step 2
Fill a shallow bowl with warm water. Dip one rice paper into water for 5 seconds until pliable, then lay flat on a clean surface.
Step 3
Spread 2 tbsp of filling near the bottom edge of the wrapper, leaving 1 inch on each side. Fold sides inward, then roll tightly from bottom up.
Step 4
Repeat with remaining wrappers and filling until you have 12 rolls. They can sit for up to 30 minutes before frying.
Step 5
Heat oil to 350°F in a deep pot or wok. Working in batches of 3–4, fry rolls until golden brown and crispy, turning once, about 2–3 minutes total.
Step 6
Mix fish sauce, lime juice, and 2 tbsp water in a small bowl. Serve hot rolls with the dipping sauce and fresh lettuce leaves.
Tools you’ll need
- shallow bowl
- deep pot or wok
- thermometer
- slotted spoon or spider strainer
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