According to the TastingTable culinary website, fried spring rolls, also known as “cha gio” or “cha ram” depending on the region in Vietnam, are a very challenging dish to make.
Vietnamese fried spring rolls
TastingTable, a culinary-focused website, has an article on Vietnamese fried spring rolls (cha gio), emphasizing why this dish is delicious and so difficult to make in the eyes of foreigners. According to the website, fried spring rolls are one of the dishes you should try when visiting Vietnam, alongside pho ga (chicken noodle soup) and bun cha (grilled pork with vermicelli). This dish may confuse foreign diners with Chinese egg rolls or fresh spring rolls. In reality, Chinese egg rolls are usually wrapped in a flour-based wrapper and deep-fried to a crisp, while fresh spring rolls are eaten directly after being rolled.
As for Vietnamese fried spring rolls, various fillings are wrapped in a rice paper wrapper and then deep-fried to crisp perfection. This dish is popular throughout Vietnam and is known for its diverse fillings.
According to TastingTable, fried spring rolls, also known as cha gio or cha ram depending on the region in Vietnam, are a very challenging dish to make.
There are several factors, including luck and precision, such as oil temperature and the amount of filling, that contribute to creating a perfect golden fried spring roll.
However, if you’re fortunate enough to find a restaurant with an experienced chef, you’ll get to enjoy perfectly crispy and delicious fried spring rolls served with lettuce and herbs, accompanied by flavorful fish sauce.
Ingredients for making fried spring rolls
Typically, ground pork is the distinctive ingredient inside this dish. Instead of using fresh shrimp or shredded chicken like many other types of spring rolls, the rich flavor of ground pork, combined with crunchy vegetables and finely cut glass noodles inside each roll, creates a perfect combination of flavor and texture.
According to TastingTable, the vegetables mixed with the ground pork filling usually include carrots, ginger, garlic, scallions, and finely chopped wood ear mushrooms. Fine-cut glass noodles (often made from mung beans) are also a primary ingredient, along with fish sauce, oyster sauce, sesame oil, and various spices like pepper and salt, enhancing the rich flavor.
TastingTable describes the transparent rice paper used to wrap the spring rolls, creating a tight seal for the filling inside. This type of rice paper is preferred for its mouthwatering texture. After all the pork and vegetable filling is tightly wrapped inside, these spring rolls are deep-fried, and this is a step where mistakes can easily occur if you’re not careful.
Why is fried spring roll so challenging to make?
According to TastingTable, there are several reasons that hinder you from frying spring rolls correctly. To start, the cooking oil must be at the perfect temperature before adding the spring rolls – around 170 degrees Celsius. Higher or lower temperatures will affect the crispiness of the outer shell.
Another issue is the improper wrapping of the spring rolls. Each roll should only accommodate 2 to 3 tablespoons of the filling and must be tightly sealed, ensuring no excess air inside. If not properly wrapped, the spring rolls may burst during frying.
Another challenge that chefs face with this dish is the rice paper wrapper. These types of wrappers are made from rice flour, are colorless, and are quite brittle, making them prone to tearing during wrapping.
Therefore, many people opt for wrappers made from wheat flour as they are much easier to handle. However, this substitution may cause the dish to lose its characteristic softness and flavor.
Making and enjoying fried spring rolls
TastingTable describes the first step in making fried spring rolls as preparing the filling. Ground pork, finely chopped vegetables, vermicelli, and spices are all thoroughly mixed in a bowl. Then, 2 to 3 tablespoons of the filling are placed onto each rice paper, rolled up, and sealed with beaten egg.
After that, the spring rolls are fried in hot oil until they turn golden, then removed and drained. However, they are fried again for a few minutes just before serving to achieve the perfect crispiness.
According to TastingTable, this rolled dish is commonly enjoyed throughout Vietnam as an appetizer, served with flavorful dipping sauce, lettuce, mint, coriander, and basil for a rich taste.
Additionally, the website also describes an unusual way to enjoy fried spring rolls, which is to eat them with vermicelli salad – the rolls are cut into bite-sized pieces, mixed with vermicelli, bean sprouts, and finely chopped vegetables such as cucumber, carrots, and pickled radish.
TastingTable concludes that regardless of how you choose to enjoy it, this delicious and fragrant fried spring roll (cha gio) will become an irresistible snack in your home.
