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.
Versions
Nobody has published a cha gio here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
cellophane noodles
carrot
egg