Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) ground pork
- 6 oz (170 g) raw shrimp, finely chopped
- 0.5 oz (15 g) dried wood ear mushrooms, soaked and minced
- 2 oz (60 g) dried glass noodles (mung bean), soaked and cut
- 1 small carrot, grated; 2 shallots, minced; 2 garlic cloves, minced; 2 green onions, sliced
- 1 large egg; 1.5 tbsp fish sauce; 1 tsp sugar; 0.5 tsp kosher salt; 0.5 tsp black pepper; 1 tbsp cornstarch
- 20–24 round rice paper wrappers (8.5 in / 22 cm)
- 1 cup dipping liquid for wrappers: 3/4 cup warm water + 1/4 cup light beer + 1 tsp sugar + 1 tsp rice vinegar
- 1.5–2 qt neutral oil for frying
- Nuoc cham: 1/2 cup warm water, 3 tbsp sugar, 1/4 cup fish sauce, 3 tbsp lime juice, 1 garlic clove, 1 small chili
- To serve: 12–16 lettuce leaves, 1 cup mixed mint/cilantro/Thai basil, 1 small cucumber (sticks), lime wedges
Do This
- 1. Soak wood ear mushrooms (hot water, 15 min) and glass noodles (warm water, 10 min); drain well.
- 2. Mix filling: pork, shrimp, mushrooms, noodles, carrot, shallot, garlic, green onion, egg, fish sauce, sugar, salt, pepper, cornstarch until sticky; rest 10 min.
- 3. Make wrapper dip: warm water, light beer, sugar, rice vinegar. Dip 1 rice paper quickly, lay on towel until tacky.
- 4. Add 2 tbsp filling; roll tight like a cigar, tucking sides. Repeat for 20–24 rolls.
- 5. First fry at 325°F/165°C for 5–6 min until pale golden; drain on rack.
- 6. Second fry at 365°F/185°C for 2–3 min until deep golden and blistered; keep warm at 250°F/120°C.
- 7. Stir nuoc cham. Wrap rolls in lettuce with herbs and cucumber; dunk and enjoy.
Why You’ll Love This Recipe
- Ultra-crisp, shatteringly light rice paper shells with a juicy pork–shrimp filling.
- Classic Vietnamese flavors: wood ear mushrooms, glass noodles, and a bright nuoc cham dip.
- Double-fry technique for guaranteed crunch that stays crisp.
- Perfect party food: roll ahead, fry to order, and serve with a fresh herb platter.
Grocery List
- Produce: Carrot, shallots, garlic, green onions, butter or green leaf lettuce, fresh mint, cilantro, Thai basil, limes, small red chili (bird’s eye), cucumber, optional jicama or taro
- Dairy: None
- Pantry: Ground pork, shrimp, dried wood ear mushrooms, glass (mung bean) noodles, rice paper wrappers, fish sauce, sugar, kosher salt, black pepper, cornstarch, rice vinegar, neutral frying oil (canola/peanut), light beer (optional)
Full Ingredients
For the Filling
- 12 oz (340 g) ground pork
- 6 oz (170 g) raw shrimp, peeled, deveined, finely chopped
- 0.5 oz (15 g) dried wood ear mushrooms, soaked 15 minutes in hot water, drained well, finely minced
- 2 oz (60 g) dried glass noodles (mung bean thread), soaked 10 minutes in warm water, drained, cut into 2-inch pieces
- 1 small carrot (about 3 oz/85 g), finely grated and squeezed dry
- 2 shallots, finely minced (about 1/2 cup)
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 large egg
- 1.5 tbsp fish sauce
- 1 tsp sugar
- 0.5 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp cornstarch
- Optional: 1/2 cup (70 g) finely julienned jicama or taro, squeezed very dry
For Wrapping & Frying
- 20–24 round rice paper wrappers (8.5 in / 22 cm, medium thickness)
- 1 cup wrapper dip: 3/4 cup warm water + 1/4 cup light beer + 1 tsp sugar + 1 tsp rice vinegar
- 1.5–2 quarts neutral oil (canola, peanut, or rice bran) for frying
For Serving (Lettuce Wraps)
- 12–16 large butter or green leaf lettuce leaves
- 1 cup mixed fresh herbs (mint, cilantro, Thai basil)
- 1 small cucumber, cut into thin sticks
- Lime wedges
- Optional: Pickled carrot and daikon
Nuoc Cham (Dipping Sauce)
- 1/2 cup warm water
- 3 tbsp granulated sugar
- 1/4 cup fish sauce
- 3 tbsp freshly squeezed lime juice
- 1 small garlic clove, very finely minced
- 1 small red chili (bird’s eye or Fresno), thinly sliced
Step-by-Step Instructions
Step 1: Soak mushrooms and noodles
Place dried wood ear mushrooms in a bowl and cover with very hot water; soak 15 minutes until expanded and tender. In a separate bowl, soak glass noodles in warm water for 10 minutes. Drain both well. Mince the mushrooms finely, and cut the noodles into 2-inch pieces with scissors. Squeeze out excess moisture—dry ingredients help keep the wrappers crisp.
Step 2: Mix the filling until sticky
In a large bowl, combine ground pork, chopped shrimp, minced mushrooms, cut noodles, grated and squeezed-dry carrot, minced shallot, garlic, green onions, egg, fish sauce, sugar, salt, pepper, and cornstarch. Mix vigorously with a spoon or your hand for 1–2 minutes until the mixture looks slightly tacky and cohesive. Cover and rest 10 minutes while you set up the station.
Step 3: Set up your rolling station
Whisk together the wrapper dip: 3/4 cup warm water, 1/4 cup light beer, 1 tsp sugar, and 1 tsp rice vinegar. Lay out a clean kitchen towel or cutting board. Keep the rice papers, a small bowl of the dip, and the filling nearby. Dip one rice paper in the liquid for 1 second per side, shake off excess, and lay it on the towel. Wait 20–30 seconds until it becomes pliable and slightly tacky (not wet and floppy).
Step 4: Roll tight, cigar-shaped logs
Place about 2 tablespoons of filling near the bottom third of the rice paper and shape into a compact log (about 4 inches long). Fold the bottom over the filling, then fold in the sides snugly, and roll up tightly into a cylinder, pressing gently to seal. Set seam-side down. Repeat with remaining wrappers and filling. If a wrapper tears, patch with a small piece of another soaked rice paper. Let the rolled logs rest 10 minutes to allow the seams to set.
Step 5: First fry for shape
Heat 2 inches of oil in a deep, heavy pot to 325°F (165°C). Fry 5–6 rolls at a time for 5–6 minutes, turning occasionally, until lightly golden and blistered. Do not overcrowd. Transfer to a wire rack set over a sheet pan to drain. This first fry sets the shape and drives out moisture.
Step 6: Second fry for deep crisp
Increase oil to 365°F (185°C). Return the par-fried rolls to the oil and fry 2–3 minutes until deeply golden brown and audibly crisp. Drain on the rack and keep warm in a 250°F (120°C) oven while you finish the batch. The double-fry delivers long-lasting crunch.
Step 7: Make nuoc cham and serve in lettuce wraps
For the nuoc cham, dissolve sugar in warm water, then stir in fish sauce and lime juice. Add garlic and chili; taste and balance with a touch more lime or sugar as needed. To eat, place a roll in a lettuce leaf with herbs and cucumber. Wrap snugly, dunk into nuoc cham, and enjoy immediately.
Pro Tips
- Dry is key: Squeeze moisture from carrot and any optional jicama/taro; well-drained noodles and mushrooms keep wrappers from bubbling excessively.
- Wait for tackiness: Dip rice paper briefly and let it sit until tacky before rolling—too wet and it will bubble; too dry and it will crack.
- Thermometer = success: Hold 325°F for the first fry and 365°F for the second. Crowding drops the temperature and softens the crust.
- Rack, not paper towels: A wire rack preserves crispness and prevents steaming.
- Holding trick: Keep finished rolls crisp in a 250°F oven up to 30 minutes; leave space between rolls.
Variations
- Chicken and shrimp: Swap pork for 12 oz ground chicken thigh; season the same way.
- Vegetarian: Use 12 oz firm tofu (pressed and crumbled), double the mushrooms, and add 1 cup finely chopped cabbage; season with 1 tbsp soy sauce plus 1 tbsp fish sauce alternative.
- Air fryer: Brush rolls lightly with oil; air fry at 380°F (193°C) for 14–18 minutes, turning halfway. Results are crisp but lighter than deep fried.
Storage & Make-Ahead
To make ahead, roll and freeze raw cha gio in a single layer on a parchment-lined sheet until firm, then transfer to a freezer bag for up to 1 month. Fry from frozen: first fry at 325°F for 7–8 minutes, then second fry at 365°F for 3–4 minutes. Cooked leftovers keep 2 days in the refrigerator; re-crisp in a 375°F (190°C) oven or 360°F (182°C) air fryer for 8–12 minutes. Nuoc cham keeps in the fridge 1 week; add fresh lime and chili just before serving.
Nutrition (per serving)
Approximate per serving (3–4 rolls with herbs and sauce): 620 calories; 26 g fat; 62 g carbohydrates; 29 g protein; 5 g fiber; 1250 mg sodium. Values will vary based on oil absorption and wrapper size.
