Comments on: Vietnamese Crispy Spring Rolls (Cha Gio)

By: Buda

Buda — Wed, 10 Mar 2010 04:17:09 +0000

I have always been obsessed with fried spring rolls, lumpia, whatever you call them. And since I first tried the Vietnamese version im 2005, I have been completely enamored. Your recipe seems to be the exact or very similar recipe I have been drooling for since. And so, I can’t wait to try it. Please excuse my extreme ignorance, but is there no pre-cooking or sauteing of the filling (I intend to make the pork/shrimp combo) required before placing in the spring roll wrapper? I just want to make it right because I soooo want to try this recipe already!!! Thanks for your indulgence :)

By: The Monday Menu: January 25, 2010 | Food for My Family

The Monday Menu: January 25, 2010 | Food for My Family — Mon, 25 Jan 2010 03:59:03 +0000

[...] week. I finally decided! A week later. Wednesday – General Tso’s chicken with steamed rice, chicken spring rolls; Joel’s coming over again, this time because we’re going to go watch Ole’s [...]

By: Tanya

Tanya — Fri, 30 Oct 2009 17:17:45 +0000

Wow! These look AMAZING1 I love Vietnamese food so I’ll for sure have to make these. Thanks for the delicious recipe!

By: RecipeOfTheWeek

RecipeOfTheWeek — Sat, 09 May 2009 02:19:23 +0000

Insert drool [here].

By: Otto

Otto — Fri, 03 Apr 2009 21:17:23 +0000

The wrapper in the picture is not typical Vietnamese. There is more texture to the Vietnamese wrapper and I like it better.

By: Treven

Treven — Mon, 30 Mar 2009 18:52:37 +0000

Thanks for sharing this wonderful recipe! Making these made for my own successful Sunday Night Dinner.

By: Chinese shop « Blog Archive « lolo’s adventures

Chinese shop « Blog Archive « lolo’s adventures — Mon, 15 Sep 2008 17:40:57 +0000

[...] in the Ch? giò – on principle more than anything else; I have Tran (a Vietnamese friend) to thank for educating [...]

By: Trang

Trang — Tue, 02 Sep 2008 04:05:17 +0000

But the wrapper you used here is not a proper one, the one from Viet Nam is thinner and more delicated. This wrapper is more likely the Chinese one, quite thick therefore more crispy. I love springrolls and I have tried a lot of different methods but the original wrapper from VN that my mum always uses is the best one ever. I cant find those wrapper in London here aswell becoz in Viet shops they dont have them.
Yeah, mums recipe is always the best!

By: AQAT

AQAT — Mon, 26 May 2008 16:27:13 +0000

hi,
just notice that one important reason makes this recipe crispy is the wrapper. the wrapper you use here is wheat flour wrapper. normally in Vietnam, wrapper is made from rice flour (sometimes they may add a little cassava flour) which is called rice paper. rice paper doesn’t absorb as much oil as wheat flour wrapper, that’s why its spring rolls aren’t as crispy.
they don’t use cabbage in the filling, too. in north vietnam, they use bean sprouts or jícama and carrot. in south they use taro
anyways, each family holds their own recipe of spring roll. they may adjust by adding jew’s ear, egg yolk,…
cheers,
arlette

By: Deb

Deb — Thu, 15 May 2008 23:16:11 +0000

Holy smokes – I just stumbled upon your site and it is amazing. Consider yourself bookmarked! =)

Oh, and these look so delicious. If they taste half as good as they look I’m in for a treat! Thanks for sharing this, and I can’t wait to read more.