Dish · vietnamese
Cha Gio
Pork, cellophane noodles, carrot, and egg rolled tight in a thin wrapper and deep fried until the outside shatters, served with a sweet-sour dipping sauce.
Where it comes from
The dish adapted the Chinese spring roll to Vietnamese ingredients and a thinner, crispier wrapper, and it became a fixture of Tet and other family gatherings where it's rolled in bulk.
What cooks argue about
Cooks argue over the wrapper: rice paper, which fries lighter and more brittle, or wheat spring roll wrappers, which are sturdier for rolling but fry heavier and greasier.
Nobody has published a cha gio recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.