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Preparing to Fry Spring Rolls
Cha gio, Vietnamese spring rolls, are eaten either fresh and uncooked or fried. Before doing either they need to be folded and rolled in a particular way. Wrapping up a spring roll may look difficult, but it is really quite easy once you get the hang of it. After wrapping a few, you will start to feel like an expert.Continue to 2 of 10 below.
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Getting the Ingredients Ready
Before you start, you will need to make the filling for the Vietnamese Spring Roll. You also need 24 pieces rice paper wrappers (dried), 6.3-inch (16cm) or 8.7-inch (22cm) diameter and a bowl of water.Continue to 3 of 10 below.
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Soaking the Rice Paper Wrappers
The dried rice paper wrapper needs to be softened before wrapping. To do this, fill a shallow bowl with some tap or filtered water. Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Put the wet wrapper on a large empty plate.
Note: If you use warm water, the paper will soften considerably faster. However, this may not work in your favor if you are new at it.Continue to 4 of 10 below.
04 of 10
Filling the Moistened Rice Wrapper
Before you begin filling, wait about 30 seconds for the wrapper to soften. It will turn malleable and start to stick to the plate but that’s ok. Place 1 heaping tablespoon of the filling about 1 inch from the edge of the wrapper, on the side closest to you. Using the back of a spoon, press the filling flat into the shape of a small chocolate bar.Continue to 5 of 10 below.
05 of 10
Folding the Wrapper Forward
Begin the folding process. First, fold the edge of the wrapper closest to you so that it covers the filling. Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.Continue to 6 of 10 below.
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Folding One Side
Next, fold one side. Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is.Continue to 7 of 10 below.
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Folding the Other Side
Do the same with the other side--fold the left side of the wrapper toward the center, stopping where the filling is.Continue to 8 of 10 below.
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Keep Folding Forward
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won't escape when frying.Continue to 9 of 10 below.
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Ready to be Fried!
Now your Vietnamese spring roll is ready to be fried!Continue to 10 of 10 below.
10 of 10
How to Keep the Spring Rolls Before Frying
If you’re not going to fry the spring rolls right away, line them all up on a plate and cover with plastic wrap so that they do not dry up. Make sure that the spring rolls do not touch each other, as they can be a bit sticky and may tear if you need to pull them apart. Alternatively, you may freeze the wrapped spring rolls to be cooked at another time.
If there is any leftover filling, you can always freeze it for another Vietnamese spring roll occasion.