Cha Gio

🔥 Prep

• Soak the 50 g glass noodles in warm water for 5 minutes, then drain and cut into 2 cm pieces.
• Rehydrate the 10 g wood ear mushrooms in warm water for 10 minutes, squeeze dry, and mince finely.
• Peel and grate the 50 g carrot into thin strands.
• In a bowl, combine the 200 g ground pork, soaked glass noodles, minced wood ear mushrooms, grated carrot, and 1 beaten egg; mix until evenly incorporated.
• Prepare a shallow dish of warm water for softening the 12 rice paper sheets.

🔥 Cook

• 1. Lay one rice paper sheet in the warm water for 5–7 seconds until pliable, then place on a clean surface.
• 2. Place about 2 Tbsp of the filling near the bottom edge, fold the sides inward, and roll tightly to form a spring roll; repeat for all sheets.
• 3. Fill a deep pot or wok with enough oil to submerge the rolls and heat to 180°C (350°F) over medium-high heat.
• 4. Gently lower 3–4 rolls into the hot oil; fry for 2–3 minutes until golden brown, turning once with tongs for even coloring.
• 5. Using a slotted spoon, remove the rolls and let them drain on paper towels; repeat with remaining rolls, maintaining oil temperature at 180°C.
• 6. If desired, give the rolls a second quick fry for 30 seconds at medium heat to ensure extra crispness.
• 7. Transfer the finished Cha Gio to a serving plate and let rest 1 minute before serving.

🔥 Serve

• Arrange the crispy spring rolls on a platter with fresh lettuce leaves, mint, cilantro, and sliced cucumber.
• Serve with a side of nuoc cham dipping sauce (fish sauce, lime juice, sugar, garlic, and chili) for dipping.
• Enjoy hot, optionally with a bowl of jasmine rice or rice noodles on the side.