Vietnamese – Cha Gio

Chả Giò (Vietnamese Spring Rolls) are crispy, fried spring rolls filled with a variety of savory ingredients. They are a popular appetizer or snack in Vietnamese cuisine, often enjoyed with a dipping sauce, particularly nước chấm (fish sauce-based dipping sauce). In some regions, they are also known as “Nem Rán” (especially in the north).

Key Ingredients:

Rice Paper (Bánh Tráng): Used to wrap the ingredients before frying.
Proteins:
- Ground Pork: The most common filling.
- Shrimp: Sometimes added or substituted for a seafood version.
- Chicken or Beef: Other variations use different meats.
Vegetables:
- Mushrooms, carrots, and cabbage are commonly included for flavor and crunch.
Glass Noodles (Bánh Phở): Thin noodles that add texture and volume to the filling.
Herbs and Seasonings: Garlic, shallots, fish sauce, and pepper for seasoning.
Eggs: Used to bind the ingredients together.

Flavor Profile:

Savory, umami-rich, and slightly sweet, with a crispy exterior and tender, flavorful filling.

How It’s Served:

Crispy and golden: The spring rolls are deep-fried until golden and crunchy.
Typically served with nước chấm (a fish sauce-based dipping sauce) or hoisin sauce.
Often paired with fresh herbs, lettuce, or pickled vegetables to balance the richness.

Variations:

Chả Giò Chay (Vegetarian): A vegetarian version filled with tofu, mushrooms, and vegetables.
Chả Giò Gà (Chicken Spring Rolls): Using chicken as the main protein.
Chả Giò Tôm (Shrimp Spring Rolls): Shrimp replaces pork for a lighter variation.