Cha Gio - Vietnamese Spring Rolls

​

Chả Giò, also known as Vietnamese fried spring rolls, is a beloved dish in Vietnamese cuisine. These crispy rolls are typically filled with a mixture of ground pork, vegetables, wood ear mushrooms, and glass noodles, all wrapped in rice paper and deep-fried to perfection.

 

Key Ingredients:

 

• Filling: Ground pork, shrimp, taro, carrots, wood ear mushrooms, and glass noodles.

• Wrapper: Traditionally, rice paper (bánh tráng) is used, which becomes crispy when fried.

• Dipping Sauce: Often served with nước chấm, a tangy and slightly sweet fish sauce-based dipping sauce.

 

Variations Across Vietnam:

​

Southern Vietnam (Chả Giò):

​

• Wrapper: In the South, chả giò is often wrapped in a special type of rice paper made from wheat flour mixed with green bean powder, known as bo bia rice papers. The South also uses a unique rice flour-based netted wrapping. The netted wrapping allows oil to drain out more easily and makes for healthier and crispier spring rolls. Madame Nhu offers this version of the southern spring rolls.

• Filling: Common ingredients include minced pork, shrimp, taro, and carrots. The rolls are typically larger and cut into bite-sized pieces before serving.

 

Northern Vietnam (Nem Rán):

​

• Wrapper: In the North, nem rán is usually wrapped in traditional rice paper made purely from rice flour.

• Filling: The filling often includes ground pork, crab meat, and vermicelli noodles. Northern variations tend to be smaller and more tightly wrapped.

 

History and Cultural Significance:

​

The exact origins of chả giò are debated, with some claiming it originated in the South and others in the Central region of Vietnam². Regardless of its origins, chả giò has become a national dish, enjoyed across the country and around the world. Traditionally, it was a festive delicacy, often prepared in large quantities for special occasions and family gatherings².

 

Chả giò showcases the ingenuity of Vietnamese cuisine, blending local ingredients and flavours into a dish that is both comforting and celebratory. Whether enjoyed as an appetizer, a main course, or part of a larger meal, chả giò remains a favourite for its delightful combination of textures and flavours.

​

Where to Try Cha Gio:

​​​

You can try netted spring rolls in seafood or vegetarian fillings at any branch of Madame Nhu in Sydney.

​

Written by: Madame Nhu

Read more: Vietnamese Food | 50 Shades of Pho

​