Cha Gio Crispy Vietnamese Spring Rolls
Golden crunchy rolls of pork, prawn and vermicelli, wrapped in lettuce and herbs for dipping.
- Time1 hr
- LevelMedium
- Costabout £3.48 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the vermicelli in boiling water for 3 minutes, drain and chop into short lengths.
3 min - 2
Mix the pork, prawns, noodles, carrot, spring onion, garlic, 1 teaspoon of fish sauce and pepper with your hands.
- 3
Dip a rice paper sheet in warm water for 5 seconds. Lay it flat, put 1 heaped tablespoon of filling near one edge, fold the sides in and roll up tightly. Repeat.
- 4
Heat the oil in a deep pan to 170 C, or until a cube of bread browns in 30 seconds. Fry the rolls in batches for 6 to 7 minutes until deep golden and cooked through.
7 min - 5
Drain on kitchen paper. Stir the lime juice, sugar and remaining fish sauce with 4 tablespoons of water for dipping.
- 6
Wrap each hot roll in lettuce with mint and dip in the sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.