Cha gio (spring rolls)

Cha gio (spring rolls)

4.6 81 ratings

Prep. 40min

Total 55min

18 portions

Ingredients

vermicelli noodles
50 g
dried shiitake mushrooms cut into pieces
10 g
boiling water for soaking
eschalot cut into pieces
30 g
garlic cloves
2
fresh coriander leaves and stalks, torn into pieces
5 sprigs
carrot cut into pieces (3-4 cm)
100 g
pork mince broken into pieces
500 g
salt
1 tsp
ground black pepper
¼ tsp
soy sauce
1 tbsp
spring roll pastry sheets
18
water for brushing
vegetable oil for frying

Difficulty

medium

Nutrition per 1 portion

Sodium 237.2 mg

Protein 6.3 g

Calories 396.5 kJ / 94.4 kcal

Fat 5.1 g

Fiber 0.6 g

Saturated fat 1.3 g

Carbohydrates 5.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Around Asia 72 Recipes
Australia and New Zealand

Chinese New Year 7 Recipes
Australia and New Zealand

Vietnamese 11 Recipes
Australia and New Zealand

You might also like...

Prawn spring rolls with sweet and sour sauce

1 h 20min

Vegetable spring rolls

1 h 10min

Prawn dumplings (xia jiao)

1 h 15min

Pan-fried pork buns

2 h

Steamed sticky rice with pork (Rice tube puddings)

2 h 30min

Dim sum 'Shao mai'

2 h

Bun bo vien cha gio (meatballs and noodles with spring rolls)

1 h 10min

Pork gyoza with soy dipping sauce

1 h

Steamed pork buns (baozi)

2 h 30min

Bacon and cinnamon scrolls with salted maple glaze

1 h 5min

Beef buns

50min

Wonton soup

1 h