Vietnamese Fried Spring Rolls

- All about spring rolls:
authentic, delicious, & easy to make -

Introduction about spring rolls, dipping sauce, & it’s nutrition

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Spring rolls: tasty and easy to cook

The Vietnamese fried spring roll or "cha gio" in Vietnamese, becomes more popular nowadays; it is in the menu of most of the Asian restaurants. It is tasty and not like many people thought, it is easy to make.

In Vietnam couple decades ago, it is the traditional dish which is only made on some special occasions like Tet holidays (Lunar new year event), wedding ceremony, or the ancestor veneration.

Nowadays, people can make it whenever they have a craving.

Image taken from Minimango restaurant by Linh Nguyen

Two types of spring roll and the ingredients of each

There are two kinds of fried spring roll: the meat spring roll and the vegetable one. Basically, the ingredients in both kinds are the same.

The meat spring roll includes pork, shrimp, crab, tarot, mung bean noodles, carrot, yam bean, and eggs; meanwhile the meat is taken out and soy sauce is used instead of fish sauce in the vegetable spring roll.

Image taken in Hoi An Town, Vietnam by Linh Nguyen

Spring roll nutrition

Containing lots of ingredients, spring roll has good nutrition.

A pork spring roll: 74 calories (breakdown 42% fat, 38% carbs, and 21% protein)

A vegetable spring roll: 63 calories (breakdown 40% fat, 47% carbs, 13% protein)

Information from (www.fastsecret.com)

Spring roll sauce

Traditionally, Vietnamese spring roll is usually served with dipping sauce. The sauce is made from fish sauce, mixing with sugar, boiling water, lemon or white vinegar, garlic, and chili pepper.

Nowadays, some restaurants serve it with Thai sweet chili sauce because the sauce is easy to buy in the store and to satisfy customers who are not a fan of fish sauce.