Southern Vietnam

Cha gio

Crackly fried spring rolls wrapped in lettuce and herbs, then dunked in nuoc cham. Dangerous at parties.

60 minTime

23 gProtein each

mildSpice

Make it your way

Grandma's wayRice paper, pork and prawn.

The original

508kcalsame

23 gproteinsame

2 gfibresame

60minutessame

Cha gio.

Per serving, worked out from the ingredient table.

Rice paper20 small sheets, or spring roll sheets

Porkminced

Prawns (shrimp)chopped

Sweet potato glass noodles (glass noodles, cellophane noodles)a small bundle, soaked and cut

Button mushroomdried wood ear or shiitake, soaked and chopped

Carrot1, finely grated

Onion1 small, minced

Egg1

Fish sauce1½ tbsp

Black pepper½ tsp

Sugar1 tsp

Cooking oil (vegetable oil)absorbed from deep frying

Lettuceto wrap

Mint leavesa handful

4 steps

1Mix pork, prawns, noodles, mushrooms, carrot, onion, egg, fish sauce, pepper and sugar.
2Soften a rice paper briefly in water, place a spoonful of filling, fold the sides and roll tightly.
3Let the rolls dry 10 minutes, then fry in medium hot oil until deep golden and cooked through.
4Drain and serve with lettuce, herbs and nuoc cham.

Serve it like this

Stack the rolls on a platter lined with lettuce and herbs, with nuoc cham in small bowls. Diners wrap each roll in a leaf with herbs.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.