Cha gio (spring rolls)
Cha gio are crispy Vietnamese spring rolls filled with seasoned pork mince, rehydrated shiitake mushrooms, vermicelli noodles, carrot, eschalot and fresh coriander. The Thermomix TM7 chops the aromatics and mushrooms uniformly and mixes the filling evenly in seconds, guaranteeing rolls with a consistent texture and authentic flavour, ready for frying until golden and crunchy.
About this recipe
Cha gio, the beloved Vietnamese spring rolls, reach a whole new level of consistency when you prepare the filling with the Thermomix TM7. These golden, crispy rolls hide a fragrant mixture of pork mince, dried shiitake mushrooms, vermicelli noodles, carrot, eschalot, garlic and coriander, and searching for spring roll recipes or an all-in-one kitchen machine solution usually leads straight to this classic. The TM7 soaks and grinds the shiitake mushrooms to the exact fineness you need, minces the aromatics without crushing them, and blends the pork filling evenly in seconds, which is precisely what makes the difference between a good and a restaurant-quality roll. Perfect as a starter for an Asian feast, a sharing platter at a party or a quick weekend treat, cha gio also freeze beautifully before frying, making them an ideal make-ahead option for busy households that still want authentic Vietnamese flavour.
Preparation tips
- Squeeze the soaked shiitake mushrooms and vermicelli noodles very dry before adding them to the pork mixture, otherwise the filling releases moisture during frying and the spring roll wrappers turn soggy instead of crisp.
- Roll the cha gio tightly with the seam sealed using a little beaten egg or a flour-and-water paste, then rest them briefly so the wrappers adhere properly before frying for an evenly golden, blister-free result.
- Unfried spring rolls freeze excellently on a tray lined with baking paper; fry them straight from frozen for a few minutes longer, so you always have a quick Vietnamese starter or snack ready for unexpected guests.
Recipe variations
- Vegetarian cha gio: replace the pork mince with finely chopped king oyster mushrooms and crumbled firm tofu, keep the shiitake, vermicelli and carrot, and season with soy sauce and white pepper for a fully plant-based spring roll with the same savoury depth.
- Festive party version: add cooked, chopped prawns and a little grated ginger to the filling, shape the rolls smaller as bite-size canapés, and serve with nuoc cham dipping sauce and fresh lettuce leaves for an elegant Vietnamese drinks party.
Thermomix TM7 Benefits
- Consistent grinding - The Thermomix grinds the dried shiitake mushrooms to an even fineness, giving every cha gio bite the same savoury depth. [grinding]. [Multi-Function]
- Uniform chopping - The TM7 chops eschalot, garlic and coriander in seconds without bruising, releasing authentic aromas into the pork filling. [chopping]. [Multi-Function]
- Even mixing - Precise mixing of the Thermomix blends pork mince, carrot and vermicelli into a cohesive filling that stays intact when fried. [mixing]. [Precision Control]
- Weighing convenience - The integrated scale of the TM7 weighs the pork mince and noodles directly in the bowl, saving separate scales and washing up. [weighing]. [Built-in Scale]
- Gentle heating - Controlled heating from the Thermomix warms the soaking water for the shiitake safely while you prep the remaining filling ingredients. [heating]. [Precision Control]
Ingredients
- vermicelli noodles
- dried shiitake mushrooms
- boiling water
- eschalot
- garlic cloves
- fresh coriander
- carrot
- pork mince
- salt
- ground black pepper