Cha Gio

Ingredients

• Vegetable oil - For frying
• Salt and pepper - To taste
• Sugar - 1 tablespoon
• Fish sauce - 2 tablespoons
• Garlic - 2 cloves, minced
• Vermicelli noodles - 2 ounces, cooked according to package instructions
• Bean sprouts - 1 cup
• Carrots - 1 medium, julienned
• Shrimp - 1/2 pound, peeled and deveined
• Ground pork - 1/2 pound
• Rice paper wrappers - 12 sheets

Instructions

1. In a large bowl, combine the ground pork, shrimp, carrots, bean sprouts, vermicelli noodles, garlic, fish sauce, sugar, salt, and pepper. Mix well.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable.
3. Place the softened rice paper wrapper on a clean surface. Spoon about 2 tablespoons of the filling onto the lower third of the wrapper.
4. Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll up tightly to form a spring roll shape.
5. Repeat with the remaining wrappers and filling.
6. Heat vegetable oil in a deep pan or pot over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
7. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
8. Serve the Cha Gio hot with dipping sauce of your choice, such as sweet chili sauce or nuoc cham.