Wrapping Vietnamese Spring Rolls (Cha Gio) for Frying

Cha Gio- Vietnamese spring rolls
Vietnamese Spring Rolls. Rachel Lewis / Getty Images
  • 01 of 10

    Preparing to Fry Spring Rolls

    Cha Gio, Vietnamese spring rolls, are eaten either fresh and uncooked or fried. Before doing either they need to be folded and rolled in a particular way. Wrapping up a spring roll 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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  • 02 of 10

    Getting the Ingredients Ready

    Cha Gio
    Filling for the Vietnamese Spring Roll. Dennis K H Sim

    Before you start, you will need to make the filling for the Vietnamese Spring Roll. You also need 24 pieces rice paper wrappers (dried), 6.3-inch (16cm) or 8.7-inch (22cm) diameter and a bowl of water.

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  • 03 of 10

    Soaking the Rice Paper Wrappers

    Cha Gio
    Soaking the rice paper in water. Dennis K H Sim

    The dried rice paper wrapper needs to be softened before wrapping. To do this, fill a shallow bowl with some tap or filtered water. Take one rice paper wrapper and immerse it completely in the water. Make sure that the wrapper is completely wet. Put the wet wrapper on a large empty plate.

    Note: If you use warm water, the paper will soften considerably faster. However, this may not work in your favor if you are new at it.

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  • 04 of 10

    Filling the Moistened Rice Wrapper

    Cha Gio
    Putting the filling onto the wrapper. Vietnamese Cha Gio Wrapping

    Before you begin filling, wait about 30 seconds for the wrapper to soften. It will turn malleable and start to stick to the plate but that’s ok. Place 1 heaping tablespoon of the filling about 1 inch from the edge of the wrapper, on the side closest to you. Using the back of a spoon, press the filling flat into the shape of a small chocolate bar.

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  • 05 of 10

    Folding the Wrapper Forward

    Cha Gio
    Folding the wrapper to the front. Dennis K H Sim

    Begin the folding process. First, fold the edge of the wrapper closest to you so that it covers the filling. Make sure that this first fold completely covers the filling, and pull the edge of the fold slightly under the filling making a taut, small parcel.

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  • 06 of 10

    Folding One Side

    Cha Gio
    Folding the wrapper to the left. Dennis K H Sim

    Next, fold one side. Using both your hands, fold the right side of the wrapper toward the center, stopping where the filling is.

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  • 07 of 10

    Folding the Other Side

    Cha Gio
    Folding the wrapper to the right. Dennis K H Sim

    Do the same with the other side--fold the left side of the wrapper toward the center, stopping where the filling is.

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  • 08 of 10

    Keep Folding Forward

    Cha Gio
    Keep folding the wrapper forwards to the end. Dennis K H Sim

    Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper. Check all sides to make sure there are no loose ends on the wrapper. This ensures the filling won't escape when frying.

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  • 09 of 10

    Ready to be Fried!

    Cha Gio
    Vietnamese spring roll ready for frying. Dennis K H Sim

    Now your Vietnamese spring roll is ready to be fried.

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  • 10 of 10

    How to Keep the Spring Rolls Before Frying

    Cha Gio
    Keeping the Vietnamese Spring Rolls for frying. Dennis K H Sim

    If you’re not going to fry the spring rolls right away, line them all up on a plate and cover with plastic wrap so that they do not dry up. Make sure that the spring rolls do not touch each other, as they can be a bit sticky and may tear if you need to pull them apart. Alternatively, you may freeze the wrapped spring rolls to be cooked at another time.

    If there is any leftover filling, you can always freeze it for another Vietnamese spring roll occasion.