Cha gio is one of Vietnam's best-known snacks, made by wrapping a mince and vegetable filling in thin rice paper and frying it until crisp. Its small, finger-sized shape makes it easy for kids to hold and eat by hand. With no dairy in the filling, it's also a safe option for children sensitive to lactose.
Mix the ground beef with the carrot, cabbage, spring onion, egg and fish sauce in a bowl.
Briefly dip each rice paper in water to soften it, add a tablespoon of filling and roll it up tightly.
Heat the sunflower oil and fry the rolls until golden and crisp on every side.
Drain the rolls on paper towels and serve once slightly cooled.
Dip the rice paper in water only very briefly; oversoaked wrappers turn sticky and tear. Allergens: contains egg.
Freezing the rolls on a tray before frying lets you drop them straight into hot oil from frozen later; just add 2-3 minutes to the frying time.
Admin DadaGastro · verified in test kitchenRuloları önceden tepside dondurdum ve donmuş hâlde kızarttım, süreyi 12 dakikadan 15 dakikaya çıkarınca içi de dışı kadar sıcak ve pişmiş çıktı, hiç ham kalmadı.
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