Cha Gio (Vietnamese Spring Rolls)
Delicious Vietnamese Spring Rolls filled with pork and crab meat, perfect for a party appetizer or light meal.
Servings: 6
Calories: 151kcal
Ingredients
- Spring Rolls
- 1/2 C ground pork
- 1 1/2 Tablespoons lump or backfin crab meat
- 2 3/4 Tablespoons carrot shredded
- 2 Tablespoons mushroom chopped
- 2 teaspoons shallot minced
- 2 teaspoons green onion minced
- 2 teaspoons sugar
- 2 teaspoons chicken bouillon powder
- 1 teaspoon ground black pepper
- 6 Blue Dragon Spring Roll Wrappers
- Sauce
- 1 tablespoon whipped peanut butter
- 2 Tablespoons soy sauce
- 1/2 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon tahini
- 1/4 teaspoon minced garlic
- dash of black pepper
Instructions
- Mash the first 9 ingredients into a paste. Divide into 6 servings.
- Add warm water to a low, wide bowl or a rimmed plate. Take one wrapper from the package and immerse it in the water until it feels pliable, slightly softened.
- Lay softened wrapper on a cutting board or plate.
- Place filling in the wrapper.
- Lift the bottom up and just cover the paste. Fold one side over the same way, followed by the other side, and then the top.
- Now roll wrapper upwards to form the roll shape.
- Fry rolls until golden brown on each side.
While the spring rolls are frying, prepare the dipping sauce:
- Combine 1 tablespoon whipped peanut butter, 2 tablespoons soy sauce, 1/2 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon tahini, 1/4 teaspoon minced garlic, and a dash of black pepper. This makes a quarter cup of dipping sauce.
- Serve rolls with dipping sauce on the side.
Nutrition
Serving: 1 | Calories: 151kcal | Carbohydrates: 20g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 618mg | Fiber: 1g | Sugar: 5g