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Epicurious
Gourmet

Cha Gio (Vietnamese Fried Spring Rolls)

By Bich Minh Nguyen

4.3

(27)

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When my grandmother Noi came to America in 1975, banh trang—Vietnamese rice flour wrappers—weren't available, so the use of wheat wrappers from Singapore and China became widespread throughout the immigrant community. While it's easier to get banh trang these days, Noi still uses the wheat wrappers for this recipe.

Cooks' notes:

Rolls can be assembled (but not fried) 1 month ahead and frozen, wrapped well in foil. Thaw in refrigerator before frying. Sauce and filling can be made 4 hours ahead and chilled separately, covered.

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