Using a Prepared Filling for Wrapping a Vietnamese Spring Roll for Frying
Using a Prepared Filling for Wrapping a Vietnamese Spring Roll for Frying
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.
Before you start, you will need to make the filling for the Vietnamese Spring Roll.
There is also a recipe here for the Vietnamese dipping sauce, a condiment that goes exceptionally well with this spring roll.
The ingredients you will need for wrapping the Cha Gio are:
Dipping the Rice Paper Wrapper Into Water
Fill a shallow bowl with some tap or filtered water. Take a piece of 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.
Putting Filling into the Moistened Rice Wrapper
Wait about 30 seconds for the wrapper to soften. It will turn soft and start to stick to the plate but that’s ok. Place three heaped teaspoons of the filling about an inch from the edge of the wrapper, on the side closest to you.
Using the same teaspoon, press the filling flat into the shape of a small chocolate bar.
Folding the Wrapper Forwards
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.
Folding to the Left
Using both your hands, fold the right side of the wrapper towards the center, stopping where the filling is.
Folding to the Right
Do the same for the left side of the wrapper.
Keep Folding Forwards
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper.
Finish off Folding the Wrapper
Make sure there are no loose ends on the wrapper.
And there you have it. One Vietnamese spring roll, ready to be fried!
If you’re not going to fry the spring rolls straight away, line them all up on a plate and cling film them 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 force them apart.
If there are any leftover filling, you can always freeze it for another Vietnamese Spring Roll occasion.
Alternatively, you may freeze the wrapped spring rolls, to be cooked for another meal.
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.
Before you start, you will need to make the filling for the Vietnamese Spring Roll.
There is also a recipe here for the Vietnamese dipping sauce, a condiment that goes exceptionally well with this spring roll.
The ingredients you will need for wrapping the Cha Gio are:
- 24 pieces rice paper wrappers (dried), 6.3"(16cm) or 8.7”(22cm) diameter and
- A bowl of water
Dipping the Rice Paper Wrapper Into Water
Fill a shallow bowl with some tap or filtered water. Take a piece of 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.
Putting Filling into the Moistened Rice Wrapper
Wait about 30 seconds for the wrapper to soften. It will turn soft and start to stick to the plate but that’s ok. Place three heaped teaspoons of the filling about an inch from the edge of the wrapper, on the side closest to you.
Using the same teaspoon, press the filling flat into the shape of a small chocolate bar.
Folding the Wrapper Forwards
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.
Folding to the Left
Using both your hands, fold the right side of the wrapper towards the center, stopping where the filling is.
Folding to the Right
Do the same for the left side of the wrapper.
Keep Folding Forwards
Continue folding the wrapper by grabbing the enclosed filling and turning it over until it reaches the end of the wrapper.
Finish off Folding the Wrapper
Make sure there are no loose ends on the wrapper.
And there you have it. One Vietnamese spring roll, ready to be fried!
If you’re not going to fry the spring rolls straight away, line them all up on a plate and cling film them 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 force them apart.
If there are any leftover filling, you can always freeze it for another Vietnamese Spring Roll occasion.
Alternatively, you may freeze the wrapped spring rolls, to be cooked for another meal.
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