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Cha Gio

Prep time: 30 mins
Cook: 30 mins
Servings: 4–6
Total: 60 mins

INGREDIENTS

Filling:

1 pack Jade Bridge Vermicelli Noodles (200g pre-soaked per packaged instructions)
200g carrots, grated
1/3 cup wood ear mushrooms, soaked and chopped
1/3 cup white onion, minced
500g ground pork
1 tbsp ginger, grated
1 tbsp garlic, grated
1 tbsp King Chef Canola Oil
3 tbsp sugar
1 tbsp white pepper
2 tbsp Thai Dancer Thai Oriental Fish Sauce
1 pc egg white

Wrap & Frying:

Lami Vietnamese Rice Paper for Frying (prep per package instructions)
Water to stick paper to roll
King Chef Canola Oil, to fill a medium pot
Lettuce leaves, for presentation

Sauce:

2 tbsp palm sugar
2 tbsp Thai Dancer Thai Oriental Fish Sauce
2 tbsp hot water
1 tbsp Thai Dancer Thai Rice Vinegar
1 tbsp lime juice
1 clove garlic, chopped
2 pcs bird's eye chili (Thai Chili), chopped

PROCEDURE

1. Combine all filling ingredients in a bowl, mix by hand until well incorporated.
2. Once all incorporated, add 1.5-2 tbsp of the filling onto 1 Lami Vietnamese Rice Paper for Frying. Finger-dab water before closing to keep the roll from unraveling. Set aside.
3. Fill a medium pot with King Chef Canola Oil and heat, ready for frying.
4. While getting the pot ready for frying, prepare the sauce. On a small bowl, combine palm sugar, Thai Dancer Thai Fish Sauce, and Thai Dancer Thai Rice Vinegar and mix until sugar is dissolved. Add hot water, lime juice, garlic and chili. Mix well and set aside.
5. Once pot and oil are heated, deep-fry each roll prepared until golden brown. Do 3-4 at a time depending on size of your pot. Don't overcrowd to avoid undercooking.
6. Lift rolls from pot and strain, before laying on lettuce leaves. Serve with with sauce. Best consume immediately.

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