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Cha Gio Crispy Vietnamese Spring Rolls

Cha Gio Crispy Vietnamese Spring Rolls

Crispy and crunchy with all the flavours of Vietnam.

Ready in: 50 minutes

Serves: 4

Complexity: easy

kcal: 443

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Ingredients

150 g shrimp, peeled & deveined
250 g ground pork
120 g crab meat or surimi, chopped
⅓ cup chopped fresh wood ear mushrooms
½ cup grated carrot
½ cup chopped bean sprouts
3 small shallots, minced
1 garlic clove, finely minced
1 egg
2 tbsp fish sauce
2 tsp SIDS SALT & PEPPER
½ tsp sugar
rice paper rounds
water
sugar
Iceberg lettuce, washed & dried
mint leaves
NUOC CHAM DIPPING SAUCE:--
¼ cup fish sauce
¼ cup freshly squeezed lime juice
½ cup SIDS RASPBERRY VINEGAR
2 cloves garlic, finely minced
½ tsp chilli flakes
¼ cup finely grated carrot

Directions

In a large bowl add some warm water, enough to immerse the rice paper all over. Whisk into the water two tablespoons of granulated sugar. To roll the spring rolls, moisten a sheet of rice paper in the warm water, shake off the excess water and lay on a cutting board. Dab excess moisture off the rice paper with a clean kitchen cloth. In about 10-15 seconds the rice paper will be pliable.
In a bowl, combine shrimp, pork, crab, mushrooms, carrot, sprouts, shallots, garlic, egg, fish sauce, SIDS SALT & PEPPER and sugar together using your hands until well combined.
Put about a ¼ cup of filling near (about 1 cm away from) the bottom edge of the moistened rice paper in a pile roughly 8 cm long. Fold the bottom edge over the filling then fold over the sides, creating a packet. Carefully roll the bottom up and over, like you would a burrito, gently squeezing the filling as you do so, to reduce any air pockets in the finished product. Roll until the package to the top edge, completing the roll. Place finished roll on a sheet pan lined with wax paper or baking paper. Continue with the rest of the filling.
Heat a fryer or oil in a pot to 175°C. Fry spring rolls in batches until golden brown. Eat while hot and serve with dipping sauce, fresh lettuce and mint. Wrap hot cha gio in lettuce with a little mint tucked in. So delicious!
Nuoc Cham Dipping Sauce: Combine SIDS RASPBERRY VINEGAR and all the ingredients and shake well in a small jar or whisk vigorously until the sugar dissolves. Refrigerate until ready for use.