Vietnamese Recipes & Cuisines (Appetizers)

Pork and Crab Spring Rolls Recipe

(Cha Gio)

These spring rolls take a while to make, but they are well worth it. You can make them a day or two in advance and fry them lightly until they are a pale gold color, then keep them covered in the refrigerator. Just before you need them, fry them again to a golden brown. Serve with nuoc cham dipping sauce or sweet chili sauce.

Ingredients : Make 8 - 12

25 g

2 tablespoons

375 g

100 g


1 clove

1/2 teaspoon

1 teaspoon



1 cup


Rice vermicelli, soaked and cut into 1 inch length

Dried black fungus, soaked and chopped

Lean minced pork

Crab meat

Shallot, finely chopped

Garlic, finely chopped




Round rice paper wrappers

Vegetable oil, for deep frying

Method :
  • In a large bowl, mix together the vermicelli, black fungus, pork, crab meat, shallot, garlic, salt, pepper and 1 of the eggs.

  • Beat the remaining eggs well in another bowl.

  • Using a pastry brush, coat both sides of each rice paper wrapper with beaten egg. Do this one at a time and quite quickly, at the same time as you fill them, as they can be tricky to get off the work surface if you leave them too long.

  • Put a spoonful of filling on each wrapper, shape it like a cigar so that it comes to within 2.5 cm of each side, for about 5 minutes at 190oC (375oF) until golden brown and crispy.

  • Serve with nuoc cham dipping sauce or quick sweet chili sauce.

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