Spring Roll (Cha Gio)

Spring Roll (Cha Gio)

  • Servings: 8 (32 Rolls)
  • Difficulty: medium
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An appetizer you can't go wrong with. Make enough for all your guests, and double the recipe; you won't be able to keep up with the demand!


  • 1 pkg spring roll wrapper (aka egg roll wrapper)
  • 400g ground pork, chicken, or veggie
  • 2 cups shredded cabbage, blanched, squeezed dry
  • 1 med carrot (grated fine)
  • 1 clove garlic (finely crushed)
  • 1 coin ginger finely crushed)
  • 1/2 tbsp cornstarch
  • 1/2 tsp salt (or fish sauce)
  • 1/2 tsp sugar
  • 1 tsp flour (mix with enough cold water to make a pancake like batter)


  1. Mix all ingredients (except spring roll wrapper & flour) in a bowl. Set aside.
  2. Place wrapper in a diamond shape. Fold bottom corner up towards other corner, leaving about a 1″.
  3.  Place tbsp of filling onto folded part, horizontally along the edge. Gently roll to centre of wrapper, fold in both left & right corner, finish rolling towards last corner. Spread enough flour/water mixture on top corner to “glue” the wrapper corner closed. Continue with all wrappers until all mixture is used up.
  4. Spring rolls can be fried immediately, or placed onto a pan to freeze separated. Once frozen, put into freezer bag until ready to use.
  5. Fry from frozen. Use within 4 months.

Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

Spring Rolls & Lettuce Wraps (Cha Gio Rau Cuon)

  • Servings: 2-4
  • Difficulty: easy
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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!