Posted by on May 18, 2024 in Appetizers | 21 comments

Easy VIetnamese Crispy Spring Roll Recipe (Cha Gio)

Easy VIetnamese Crispy Spring Roll Recipe (Cha Gio)
5/5 - (1 vote)

Please Order By Number instructs you on how to make VIetnamese crispy spring rolls (Cha Gio). For complete list of ingredients and instructions please visit us at

21 Responses to “Easy VIetnamese Crispy Spring Roll Recipe (Cha Gio)”

  1. Max Forrester says:

    Thanks for theThese spring rolls are very crispy and the flavor is
    excellent. I serve them with Sweet Thai Chili sauce.

  2. emily rouldiner says:

    don’t listen to the haters they are just jealous they cant sink their teeth
    into this delicious dish

  3. pheinc says:

    Is there a trick to not have them blow up? Mine got all bubbly, is the oil
    too hot?

  4. pleaseorderbynumber says:

    There are a few tricks that I should have mentioned in the video to prevent
    too much bubbling. Try the following; use as little water as possible
    hydrating the rice paper, dry the rice paper after it is hydrated, drain
    excess liquid from the meat mixture, and let the rolled pre-cooked Cha Gio
    sit in a cool place uncovered to dry a little bit. Hope this helps. Enjoy.

  5. I don't have a picture says:

    Cha gio means eggrolls and gio cuon means spring rolls COUGH COUGH

  6. jellyJYJ says:

    gỏi cuốn not giò cuốn

  7. I don't have a picture says:

    And your supposed to use spring roll pastry not rice wrappers!

  8. Emily Miller says:

    Mine are sticking to the bottom of the pan. Any suggestions?

  9. pleaseorderbynumber says:

    Try using deeper oil and/or a non-stick pan.

  10. Carrie says:

    This is great, my son has a Wheat and Egg allergy and these were a huge hit!

  11. Alexander From says:

    OMG. I thought the vietnamese restaurant next door had a great deal ($4/3
    rolls). This is awesome! Gonna go to store tomorrow and get the ingredients
    and make them!

  12. Suga Cane says:

    Can’t wait to try these ? we use rice paper too 

  13. Trina Bartolo says:

    Thank you!

  14. VeeJay Bee says:

    Great recipe, thanks for sharing.

  15. Jaime Brown says:

    I thought this was an excellent video! Everything was clear, easy to
    understand, and straight to the point. Thank you for taking the time to
    make it and upload it. Also, as a bonus, I was CRACKING UP at your comment
    to someone thanking them for their “insightful and grammatically correct”
    comment. BAHHHahahaha!! I’m giving you a high-five from Morocco!

  16. Ladymama Strome says:

    Great video. Is it a bad idea to adapt rice into this recipe my relative
    had showed me she uses all those ingredients but with rice.and
    I.haven’t.really got it (I was majorly over stuffing.though
    compared to how.much u stuffed them.) 😛 

  17. Miri Abril says:

    ty! i made this for dinner! and was fantastic. I know now how to use rice
    paper :D

  18. Michael P says:

    Very similar to the egg rolls/fried spring rolls my father (he was born and
    raised in Saigon BTW) used to make when I was little. I do remember he used
    whisked egg instead of corn starch as a binder.
    These are pretty spot on when it comes to Vietnamese cooking.

    P.S. a food item like this can literally be made thousands of ways so the
    haters and know-it-alls need to stuff it.

  19. mandy price says:

    Thankyou. I’m making my first batch of Spring rolls for my family tonight x

  20. Lisa Sa says:

    this is disgusting…poor piglets rip angels

    • Kaoru TheMMDer says:

      +Lisa Sa
      Those who eat meat, will eat meat. We who don’t, don’t have to.
      They won’t suddenly feel bad about the meat they eat, or the animals who
      die because of their food.
      Becoming vegetarian or vegan is a personal choise. We can’t shame the
      people who don’t see things the way we do. Besides, saying things like this
      usually ends in being called mean things, and I wouldn’t want that for