Vietnamese · Dinner
Crispy Vegetable Spring Rolls
Cha Gio Chay
Vietnamese chay crispy spring rolls filled with mashed taro, mung bean, jicama, carrot, and wood-ear mushroom rolled in rice paper and deep-fried golden, served with rice vermicelli, lettuce, herb plate, and vegetarian nuoc cham.
$
20 minsPrep
25 minsCook
45 minsTotal
HardLevel
Nutrition per serving
685Calories
12gProtein
38gFat
78gCarbs
8gSugar
6gFiber
720mgSodium
21mgChol
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Instructions
1
Prep
Soak 200g mung beans, 16g wood-ear mushroom, and 40g glass noodles in hot water 15 minutes until plump, drain. Steam mung beans and 200g taro 12 minutes until tender, mash off heat. Mince 60g shallot, 6 garlic cloves, and 120g pineapple. Peel 200g jicama and 120g carrot into matchsticks. Squeeze wood-ear dry, slice glass noodles short. Toss filling with shallot, garlic, 2 tbsp soy sauce, mushroom seasoning, brown sugar, white pepper. Whisk remaining pineapple, 2 tbsp soy sauce, 60ml hot water, sugar, lime juice, 1 chilli into dipping sauce. Pick herbs, tear 60g lettuce.
2
Boil
Bring small pot of water to rolling boil over high heat 5 minutes. Add 240g rice vermicelli, cook 4 minutes until tender. Drain, rinse cold, shake into clean strands.
3
Wrap
Dip 20 rice paper sheets one at a time in warm water 5 seconds until pliable. Lay flat, scoop 2 tbsp filling onto lower third, fold sides in, roll snugly upward into 8cm cigars over 8 minutes total.
4
Fry
Heat 1000ml oil in deep saucepan over medium heat 4 minutes until 170C. Slide rolls in seam-side down in two batches, fry 4 minutes per side over medium heat until shells crisp deep mahogany-gold and bubbles slow with light skin.
5
Crisp and plate
Lift rolls onto paper-lined plate, drain 1 minute. Mound vermicelli on serving plates, lay rolls alongside, set lettuce, mint, cilantro at edge. Serve nuoc cham for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) split mung beans
- 200g (7.1 oz) taro
- 200g (7.1 oz) jicama
- 120g (4.2 oz) carrot
- 16g (small handful) dried wood-ear mushroom
- 40g (1.4 oz) glass noodles
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 4 tbsp light soy sauce
- 2 tsp vegetarian mushroom seasoning
- 2 tsp light brown sugar
- 1 tsp ground white pepper
- 20 sheets round rice paper
- 1000ml (4 cup) neutral oil
- 240g (8.5 oz) dried rice vermicelli
- 60ml (1/4 cup) hot water
- 2 tbsp granulated sugar
- 2 tbsp fresh lime juice
- 120g (4.2 oz) fresh pineapple
- 2 fresh red bird chilli
- 60g (2.1 oz) butter lettuce
- 16g (small handful) Vietnamese mint
- 12g (small handful) cilantro
- 1 tsp fine sea salt