|In our cooking class at the Vietnam Cookery Center in Ho Chi Minh City, fried spring rolls (cha gio) were the first course. If you're making a small batch, they're not particularly time-consuming, and the ingredients can be adapted to your taste.|
We made them at home following the recipe, but will probably modify it the next time, depending on what's available.
14-15 spring roll wrappers (We tried to find the net variety without luck, but regular wrappers work fine. Make sure you check the expiration date; rancid wrappers are disgusting!)
Coconut water, or beer with a pinch of sugar, or water with a pinch of sugar, to dip the wrappers in for softening.
Vegetable oil for frying (such as soy or sunflower oil. We used peanut oil. Grapeseed oil would also work..)
- 2 Tbs fish sauce
- 2 Tbs sugar
- 1.5 Tbs lemon juice
- 1 tsp minced garlic
- 1/2 tsp (or more if you like) minced chiles