Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

  • Servings: 2-4
  • Difficulty: easy
  • Print

Buy pre-made spring rolls from your local grocer, bake/fry them as directed, add fresh & seasonal leaf lettuces, herbs, vegetables and devour to the last bite. If you're feeling inspired, follow our easy recipe for home-made spring rolls for the full benefits of a home cooked meal.


  • 8 to 12 leafs any red/green/bib/romaine leaf lettuce (whole leaf, washed)
  • 2 cups bean sprouts (washed)
  • 8 to 12 spring rolls (hot/warm)
  • 8 to 12 sprigs of any combo: cilantro, mint, perilla, saw-tooth coriander, dill (picked, washed)
  • 1 1/2 cups of any combo: carrot, cucumber, endive, jicama, daikon, kholrabi (cut into matchsticks)
  • 60 ml NUOC CHAM dipping sauce


  1. Wash vegetables & cut into matchsticks.
  2. Fry spring rolls at 350F for 6-8 min or until golden brown, let cool for 3 min.
  3. Place a small pinch of herbs & vegetables onto a lettuce leaf, 1 spring roll, close together, and dip into a little side dish of NUOC CHAM sauce and savour to your hearts delight!

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