Bean sprouts, which are often included in cha gio.
Cha gio (pronounced “chai yaw”) are often called egg rolls. A traditional Vietnamese dish enjoyed in restaurants and more often in Vietnamese homes, it is crispy and crunchy. While many people compare chagio to an eggroll, there are actually few similarities. Both are filled in a shell and both are cylindrical. However, eggrolls are usually larger and are known to be healthy snacks. Gio tea is light and crisp, usually smaller in size or cut into small pieces, and is served as a main dish or appetizer.
Shiitake mushrooms are a common ingredient in cha gio.
The cha gio filling is usually made with a mixture of ground pork and crab meat. Grated carrots, minced garlic, fish sauce, minced onion, cellophane noodles, and sliced mushrooms are also added. The filling is wrapped in rice paper, rolled up, fried in hot oil and served immediately.
As an appetizer, cha gio is usually cut into small pieces and served with nuoc mam, a Vietnamese sauce made from fish sauce, sugar, carrots, garlic, pepper, and lemon juice.
Gio tea contains minced garlic.
As a main dish, cha gio can be served whole, accompanied by fresh vegetable dishes such as Boston lettuce leaves, cucumber slices, bean sprouts and cold vermicelli noodles. To eat cha gio in this way, a lettuce leaf is used as a cup to hold small amounts of the accompanying noodles and vegetables. A roll is placed in the center and the lettuce leaf is wrapped tightly around the contents.
Gio tea is another name for spring rolls.
Gio tea is also featured in cold noodle dishes such as tea bread. These are cooked vermicelli noodles that have been cold rinsed and topped with a variety of fresh herbs and vegetables. The cha gio is cut into pieces and served with the noodles. Chopped peanuts often adorn the dish and nuoc mam is often served as a sauce.
Gio tea is a popular dish enjoyed throughout the year in Vietnam, especially during the holidays. In celebration of Tet, the Lunar New Year, Vietnamese families come together to make lots and lots of cha gio.
Vietnamese cha gio typically uses lighter packaging than Chinese egg rolls.
Since gio tea can be a lot of work, it’s good to know that they can also be frozen. If you are going to make cha gio at home, you can make a lot to eat in the future. Fry the cha gio for a minute or two, place it in an airtight container and freeze. If frozen properly, cha gio can be kept in the freezer for several weeks. When ready to use, simply let the cha gio come to room temperature and shake off excess moisture. Finish frying the cha gio again and serve immediately.