These traditional Vietnamese spring rolls or Cha Gio were originally made for royalty, hence the nickname ‘Imperial Rolls’. The combination of ingredients not only makes for a scrumptious dish but also ensures that the spring rolls are healthy and have a good balance of the yin and the yang.
The following is a step by step guide to making these delicious spring rolls. Enjoy!
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These Vietnamese spring rolls are wheat-free and can be served anytime. They are good as appetizers during main meals and perfect as snacks. The minced pork may be substituted with either minced chicken or minced duck, depending on what you prefer.
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Wrapping up a spring roll or cha gio may look difficult, but it is really quite easy once you get the hang of it. After wrapping a few, you will start to feel like an expert.
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Frying the spring rolls is the last step in preparing the popular and scrumptious Imperial Rolls.
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Freezing Vietnamese Spring Rolls
If you have excess filling for the Vietnamese Spring Roll, just go on wrapping up as many more spring rolls as you wish. These uncooked spring rolls may be frozen, and they taste just as nice as the freshly wrapped ones.Continue to 5 of 8 below.
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This easy to make sauce is a must have with the Vietnamese Spring Roll, giving it a refreshing taste of sweet and sour, and a tinge of spiciness.
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This is a simple-to-prepare Vietnamese pickle. The combination of white and orange from the carrot and the radish gives it an attractive appeal. Not only does it go well with the Vietnamese Spring Rolls, it is also a great appetizer.
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Eating the fried spring rolls wrapped up in soft rice paper and vegetables and sauces is the ultimate in enjoying the scrumptious Imperial Rolls.