These are called Cha Gio in Vietnamese - minced pork rolls would be the direct translation.
Filipino Lumpia because of the different wrapper that they are rolled in. Even the Vietnamese restaurants in town here use the "spring roll wrapper" that can be found in the frozen section of Asian markets. I grew up making our spring rolls with rice paper, so when I find that in a restaurant, it's a rare pleasant surprise.
Drain the spring rolls on a wire rack with a paper towel underneath. They are delicious with green leaf lettuce wrapped around them and dipped in nuoc mam, or garlic lime chili sauce.
- Dried rice paper
- Oil for frying
- Glass noodles, boiled for 2 minutes and cut into 2 inch strips
- 1 egg, beaten
- 8 oz. ground pork
- 4 oz. shrimp, chopped into a paste
- 1 tablespoon fish sauce
- Freshly cracked pepper
- 2 Grated carrots
- Dried black fungus, rehydrated
- Rehydrate the dried black fungus in hot water for 30 minutes. Cut into 2 inch portions.
- Combine all the ingredients - besides the rice paper and frying oil.
- Moisten a sheet of rice paper with warm water. Lay it on a plate to let it soften. Fill it with ingredients as pictured. Fold in left and right sides, then roll. Rest on a wet paper towel with another wet paper towel on top. Depending on how much filling you put in, you can make about 26 of these.
- Heat the oil until hot, about 7 minutes over medium high heat. When you touch the end of a wooden chopsitck in the oil, and it bubbles, the oil is hot and ready.
- Add the spring rolls. Cook about 5 minutes, then flip and contiue until they're lightly browned. How long they take depend on how much oil you choose to use and how often you turn them. Drain the spring rolls on a wire rack with a paper towel underneath.
- Serve with green leaf lettuce and dip in fish sauce with garlic, lime, and chili