Vietnamese Style Cha Gio (Fried Spring Rolls)

Large bowl, cutting board, knife, large skillet or wok, spatula or tongs

15

25

Vietnamese

Vietnamese, Cha Gio, Fried Spring Rolls

lunch, dinner

1

200g ground pork or beef

1/2 cup shredded carrots

1/4 cup chopped onion

2 cloves garlic, minced

2 tablespoons fish sauce

1 teaspoon sugar

1/2 teaspoon ground black pepper

8 spring roll wrappers (8

inch square)

2 tablespoons vegetable oil for frying

In a large bowl, combine the ground pork or beef, carrots, onion, garlic, fish sauce, sugar and black pepper. Mix until all ingredients are evenly distributed.

Place one wrapper on a clean work surface and spoon about 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom edge up over the filling and tuck it under the filling. Fold in both sides and roll up tightly to form a cylinder shape. Repeat with remaining wrappers and filling.

Heat oil in a large skillet over medium heat. Add spring rolls to the skillet and cook until golden brown on all sides, about 5 minutes per side. Remove from heat and drain on paper towels before serving.

Calories – 250; Fat – 12g; Carbohydrates – 25g; Protein – 8g

Enjoy a classic Vietnamese dish with this easy-to-follow recipe for Cha Gio (fried spring rolls). The flavorful filling is wrapped in spring roll wrappers and fried until golden brown for an irresistible meal!

4

The Central Highlands region of Vietnam is known for its coffee, grown on the steep slopes of the region’s mountains.