01 of 06
Vietnamese Spring Rolls - Cha Gio
Frying the spring rolls is the last step in preparing the popular and scrumptious Imperial Rolls.
Before getting to this point of frying the spring rolls, you will need to have:Continue to 2 of 6 below.
02 of 06
03 of 06
Recap - Wrapping the Spring Roll for Frying
This is how the spring rolls are wrapped using rice paper. It's a great wheat-free recipe.Continue to 4 of 6 below.
04 of 06
Frying the Spring Rolls
To start the process going, all you need is a nice big wok or saucepan, a ladle or a pair of tongs and some oil.
Continue to 5 of 6 below.
- Heat up a cup of oil on low heat in a wok or big sauce pan. When the oil starts to lightly smoke, it is ready for frying.
- Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you.
- After half a minute, turn the spring roll over gently. Fry for another half a minute, then put it to the side of the wok and let it... continue frying. You need to do this before putting the next spring roll into the oil as the spring rolls may stick to each other before both sides have been fried for half a minute.
- Fry the spring rolls until they are golden brown and crispy.
05 of 06
Strain the Vietnames Spring Rolls of Oil
Scoop up the cooked spring rolls and place them on a metal strainer, so that any excess oil can drip away. Alternatively, place some kitchen towels on a plate to soak up this excess oil.Continue to 6 of 6 below.
06 of 06
Vietnamese Spring Rolls Ready to Be Served
You may eat these spring rolls as they are with the Vietnamese dipping sauce.