Vietnam: Cha Gio spring rolls with dip

Janie Gentry
4 1
90 mins
90 mins


Servings: 10
  • 2 small red chillies
  • 5 TABLESPOONS Fish sauce
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Juice from 1⁄2-1 Lime
  • 1 Shallot
  • 3 Garlic cloves
  • 150 g raw peeled prawns
  • 50 g Glass noodles
  • 1 Spring onion
  • 50 g Shiitake mushrooms
  • 5-6 Stem(s) Coriander
  • 1 pack (250 g; 50 sheets each 12.5 x 12.5 cm) frozen dough for spring rolls
  • 2 TABLESPOONS + approx. 1⁄2 l oil for frying
  • 200 g Minced pork
  • 1 TABLESPOON sweet chili sauce
  • 7-10 Tbsp Salt
  • 1 str. tbsp. cornflour


  1. 1

    For the dip, cut the chillies lengthwise, remove seeds, wash and cut into rings. Mix 4 tablespoons fish sauce, 4 tablespoons water, 2 teaspoons sugar and chilli. Season to taste with lime juice. Peel shallot and garlic.

  2. 2

    Carve the shrimps lengthwise on the back, remove the dark intestine. Wash shrimps and dab dry. Chop everything finely. Put glass noodles in hot water for 1-2 minutes until they are soft. Drain and chop finely.

  3. 3

    Clean and wash the spring onion. Clean mushrooms, wash if necessary. Wash coriander and shake dry. Chop everything finely. Let the spring roll dough thaw. Heat 2 tablespoons of oil in a pan. Sauté shallot and garlic in it.

  4. 4

    Add mince, fry until crumbly. Add prawns and fry... Fry the noodles, mushrooms, spring onion, coriander, 1 tbsp. fish sauce and chilli sauce briefly. Season to taste with salt and let it cool down a bit. Mix starch with 1 tbsp. water.

  5. 5

    Lay out dough sheets on the work surface. Put approx. 1 teaspoon of filling on each sheet, roll up. Spread the ends with starch and press on. Heat approx. 1⁄2 litres of oil in a high pan or deep fryer to approx. 180 °C.

  6. 6

    Fry the spring rolls for 2-3 minutes in portions until golden brown. Drain on kitchen paper. Serve with the dip.

Nutrition Facts

200 kcal
23 g
9 g
7 g

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