Vietnamese Cha Gio with Nuoc Cham and Sesame Soy-Chilli dipping sauces, created using premium quality authentic ingredients from @orientalmart
(gifted. Recipe & Review👇)
Cha Gio are spring rolls made by wrapping filling in thin, crispy and clear rice paper wraps (Bánh Tráng) and deep frying them. These rolls are usually paired with Nuoc Cham dipping sauce.
I have used Lee Kum Kee Premium Light Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Laoganma Crispy Chilli in Oil, Tiparos Fish Sauce, Kong Yen Rice Vinegar and Huong Sen Crispy Rice Paper from Oriental Mart in this dish.
About Oriental Mart:
Alongside their much-loved stores located in and around Nottingham, Oriental Mart are also one of UK’s leading online Asian supermarkets. They have made it their mission to ensure their customers in UK have access to authentic ingredients and hidden gems that are otherwise found in local aisles of supermarkets in the Far East. They are a one-stop-shop for all the ingredients required to prepare authentic Asian meals at home.
If you wish to buy Asian groceries, check out their website Orientalmart.co.uk
In a large wok, stir-fry garlic, onion, finely chopped prawns and pork mince. Cook for 3-4 minutes. Add veggies (carrot and cabbage) and soaked rice noodles, cook for another 3-4 minutes. Add the sauces (fish sauce and soy sauce) and mix well. Switch off the flame and let the stuffing cool down completely.
Rice Paper Rolls:
Dip each rice paper sheet in a plate filled with water, spread it on the chopping board. Place 2 tbsp of stuffing on the paper, fold and roll. Heat oil in a frying pan and deep fry.
Chopped garlic (2 cloves), red chillies (2), fish sauce (2tbsp), lime juice (2tbsp), sugar (1tsp) and hot water (3tbsp). Mix well.
Sesame Soy-Chilli sauce:
Light soy sauce (2tbsp), dark soy sauce (1tbsp), rice vinegar (1tbsp), crispy chilli in oil (1tbsp), sugar (1/2tsp), sesame seeds, spring onion greens and hot water (3 tbsp). Mix well.
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