Chicken Spring Rolls
(Cha Gio Ga)
 Vietnamese Recipes

Cha Gio Ga is the most popular dish in Vietnamese cuisine, for both rich and poor. It is usually filled with pork and crab, but a combination of any meat or seafood may be used. Serve as an appetizer with a bowl of Nuoc Cham or as a main course accompanied by a vegetable platter with Nuoc Cham served separately as a dip.

Cooked spring rolls can be frozen, then reheated in a moderate oven (180C/350F). Alternatively they can be partially cooked. refrigerated for 1 day, then completed the following day.

Ingredients

Filling:

50 g /2 oz

450 g/1 lb
2

3
3
225 g/8 oz
1/2 tsp

Wrappers:

4
20
450 ml

To garnish:

transparent noodles, soaked in water for 10 minutes, then cut into 2.5 cm/1 inch pieces
chicken breast meat, skinned and cut into thin strips
dried wood ears, soaked in warm water for 20 minutes, then finely chopped
garlic cloves, peeled and finely chopped
shallots, finely chopped
crabmeat
freshly ground black pepper

eggs, beaten
dried rice papers
vegetable oil

shredded spring onion
 

Method:
 

1. To make the filling: Put all the ingredients in a bowl and mix well, using the hands.

2. Brush beaten egg over the entire surface of each piece of rice paper. Leaves for a few seconds until soft and flexible. Place 1 tsp filling in a rectangular shape along the curved edge of the paper, roll once, then fold over the sides to enclose the filling and continue rolling (The beaten egg not only makes the wrapper flexible, it also holds it together.)

3. Pour the cold oil into a 30cm/12 inch frying pan (skillet), then add about one third of the spring rolls. Fry over moderate heat for about 30 minutes until golden brown, then remove with a slotted spoon and drain on absorbent kitchen paper towels. Fry the remaining spring rolls in the same way. Serve hot or at room temperature, garnished with shredded spring onion (scallion).

Make About 20 , served with Nuoc Cham