Comments on Seasaltwithfood: Vietnamese Spring Rolls-Cha Gio

Hi, I'm new to frying spring rolls. How do you ens...

2010-06-05T04:56:35.308-07:00

Hi, I'm new to frying spring rolls. How do you ensure that the pork filling is thoroughly cooked?

Thanks! Love your blog btw. =D

@Gee: Thanks for the comments. I think you might h...

2010-06-04T06:01:20.700-07:00

@Gee: Thanks for the comments. I think you might have mistaken with the Chinese egg roll recipe. Vietnamese spring rolls used dried rice paper to roll the Cha Gio and spring roll rice paper for fresh spring rolls or also known as summer rolls.

Hi! Just a random reader. I don't mean to sound li...

2010-06-04T03:19:47.809-07:00

Hi! Just a random reader. I don't mean to sound like a spazz, but I actually just had a discussion about this with a Dutch friend a few weeks ago (I'm studying abroad in Japan and when I was complaining about missing Spring Rolls, she got confused). Aren't these actually called egg rolls? I always thought Spring rolls are the ones that aren't fried because all the fillings (lettuce, herbs, bean sprouts, shrimp, pork, etc) makes the roll look like Spring time. Your recipe doesn't require that many eggs, but usually eggs are used to help with the fluffyness of the taste (and so a lot are added), and when using "Egg Roll" paper (instead of frying Spring Roll Rice paper) egg is used to help the ends stick. Anyway, I just wanted to say that. I hope I don't sound like a know-it-all, but since it was fresh on my mind, I thought I could ask.

i love spring rolls...it takes time to prepare it ...

2010-01-24T08:21:36.259-08:00

i love spring rolls...it takes time to prepare it but its super delicious..nice recipe :)

Yes, I think the sugar in the water will browned t...

2010-01-22T05:51:55.414-08:00

Yes, I think the sugar in the water will browned the wrapper evenly. Great tip. Thanks Angie :)

These spring rolls look so good! Going to try to m...

2010-01-21T18:22:59.506-08:00

These spring rolls look so good! Going to try to make them when weather is cooler. It's 35C in Sydney :)

@ICook4Fun: Likewise! As for the wrapper, mine rem...

2010-01-21T16:03:46.955-08:00

@ICook4Fun: Likewise! As for the wrapper, mine remains crispy even after they cool down. I think the method of adding sugar to the water actually works. The wrappers browned evenly too.

I love these. Is a must order for us each time we ...

2010-01-21T15:27:01.106-08:00

I love these. Is a must order for us each time we went for our Pho noodles. I tried making this once but I can't seems to get it to brown evenly and the wrappers get soft and sticky after it cools down. Do you have the same problem?

Harika bir lezzet!

2010-01-21T14:54:24.501-08:00

Harika bir lezzet!

Ooops, I forgot the shredded carrot and lime; and ...

2010-01-21T14:20:54.303-08:00

Ooops, I forgot the shredded carrot and lime; and I always have sriracha on the table too!

Ohhh, thank you so much for this recipe! I adore C...

2010-01-21T14:18:17.634-08:00

Ohhh, thank you so much for this recipe! I adore Cha Gio (pronounced cha-yo) and have since the first time my Vietnamese co-worker brought in a platterful for a workplace potluck. Be sure and let people know that the "table salad fixin's" are of prime importance. Fresh, crisp romaine leaves, mung bean sprouts, sliced jalapeno, cucumber sticks, basil and mint leaves and of course, the dipping sauce. I'm off to explore the link you included; thank you so much! Gorgeous pics!