spring rolls

Chicken Curry Spring Rolls ("Cary Cha Gio")

Servings: 10
Author: Ginger and Scotch
An spicy spin on the traditional Vietnamese spring rolls. I use frozen spring roll pastry instead of rice paper wrappers.
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Ingredients

  • 50 sheets (I use the 5x5-in square ones) frozen spring roll pastry, thawed
  • 1 head of lettuce (rinsed)
  • vegetable oil - for deep-frying (I use sunflower or canola)

Spring Roll Filling:

  • 2 oz cellophane/bean thread/glass noodles - rehydrated, cut in 1” segments
  • 2 lb ground chicken
  • 3 large Chinese mushrooms - rehydrated and diced
  • 1 cup taro* - grated (or 1 large carrot, grated)
  • 1 bunch of scallions - chopped (or 1 med onion, diced)
  • 4 cloves garlic (minced)
  • 3 Tablespoons Vietnamese or Thai fish sauce
  • 2 Tablespoons sugar
  • 2 Tablespoons soy sauce
  • 1 Teaspoon Vietnamese curry powder (or substitute Madras curry powder)
  • 1/2 Teaspoon kosher or sea salt
  • 1/2 Teaspoon freshly ground pepper (or to taste)
  • 2 eggs

Nuoc Mam Cham (Vietnamese fish sauce for dipping)

  • 1 clove garlic (very finely minced)
  • 2 Tablespoons sugar
  • 3 Tablespoons lemon juice (about ½ lemon)
  • 4 Tablespoons Vietnamese or Thai fish sauce
  • 6 oz warm water

Instructions

  1. For the dipping sauce, mix all the ingredients in a bowl until the sugar has dissolved and refrigerate until needed.
  2. Mix the filling ingredients together by hand or food processor and let it sit in the fridge for at least 2 hours or overnight. To taste-test the filling, microwave 1 tablespoon on high heat for 40 seconds or until cooked. Adjust seasonings as needed.
  3. Place about 2 tablespoons of filling, diagonally, in the middle of each spring roll pastry and roll (video hopefully coming soon). Using water, wet the top edge of the spring roll so that it binds together.
  4. Set a deep fryer to 325F (165C) and fry the spring rolls for 7-8 minutes.
  5. Drain on a plate lined with paper towels to absorb excess oil
  6. Serve with lettuce and dipping sauce.

Recipe Notes

*Taro is sometimes sold as "gulgas" in Dubai

1. For serving size, I estimate about 5 rolls per person using pastry that is 5x5 inch square. You can use a larger size, just add more filling.

2. Rolls can be frozen after frying. When needed, thaw in the fridge and then reheat in a pre-heated 350F (176C) oven until crispy on the outside and warm on the inside.

3. To make your own curry powder for this recipe, follow my recipe for Homemade Vietnamese Curry Powder