Cha Gio is a type Vietnamese Spring Rolls that are either consumed fresh or fried, usually filled with meats and vegetables then wrapped in a rehydrated rice paper.
- In a wok add a small amount of oil then sauté garlic and shallots.
- Add the pork, wood ear fungus, shiitake and carrots, stir fry for 5 minutes
- Add the shrimp then continue to cook for a minute.
- Season with fish sauce then turn heat off.
- Add the crab meat, mix well then place it in a colander to drain off excess liquid. Let it cool for a couple of hours.
- Once the filling is cool enough to handle, prepare a large deep plate fill it with water. Dip the rice paper wrappers one at a time then fill it the 1 heaping tablespoon of the meat and vegetable mixture, wrap the filling like how you do it with spring rolls then set it aside in a plate coated with a thin film of oil. Wrap the remaining filling.
- Prepare a wok filled with oil for deep frying, heat oil to 180C then deep fry Cha Gio in small batches, make sure they do not stick together as you dip as they stick really well during the first few seconds of deep frying.
- Remove from wok, place in a plate lined with paper towel to remove excess oil. Serve while hot.