Comments on: Red Lantern Crisp Parcels (Cha Gio or Spring Rolls)

By: SteamyKitchen

SteamyKitchen — Thu, 03 Nov 2011 14:57:00 +0000

I precook the ingredients first, just a quick stir fry to season and cook. Otherwise you run the risk of undercooked interior and burnt skin.

By: Keyi

Keyi — Tue, 01 Nov 2011 08:34:12 +0000

I miss Vietnamese spring rolls! By the way do I need to precook the ingredients for the filling first before wrapping them? Many thanks!

By: Pam

Pam — Thu, 31 Dec 2009 21:19:05 +0000

I have been looking for this recipe for a long time. Years ago a refuge family from Vietnam lived in the neighborhood. In exchange for “English lesson” which were mainly afternoons talking about our children, she offered to teach me to cook. But mainly we talked and ate and Vietnamese spring rolls were a favorite of mine. I so remember the pork and the carrots! Lan and her family relocated very quickly to the mid west and I never got the recipe. This sounds so close, I can’t wait to try them!

By: John

John — Thu, 14 May 2009 08:21:04 +0000

I am anxious to try this recipe. I did recently purchase what said to be rice roll wrappers, but don't look anything close to what I have seen in these pictures. They look dry and brittle. Unfortunately for the poor student, I will be cutting all the vegetables by hand. I am curious on the details of the mentioned book. I will be checking it out at my local book giant. Will let ya know how it turned out. John you can still use rice wrappers and fry them or use them like this: Vietnamese Summer Rolls ~jaden

By: Jeff

Jeff — Thu, 19 Feb 2009 23:01:23 +0000

love cha gio. i also like the non fried vietnamese spring roll.

my favorite fillings are shrimp (grills if possible) and ground chicken with carrots, shitake mushroom and some herb.

By: Marie-ann

Marie-ann — Thu, 19 Feb 2009 22:28:42 +0000

This recipe is awsome for my son’s and his beautiful bride’s upcoming wedding. I was looking for a recipe for some Asian appetizers to make, to honor the part Vietnameze heritage of my future daughter in law. It’s funny her maternal grandfather’s last name was Nguyen, they were in Vietnam searching for long lost relatives this summer…sad story, very difficult to find any information, as they tell me the last name Nguyen is very common in Vietnam because of the Nguyen dynasty.
Thanks to you and Pauline for this wondrful recipe, aand if I can’t win the book I will definetely buy it, I know it will make a very nice gift

By: Barbara

Barbara — Tue, 17 Feb 2009 22:11:48 +0000

Did I miss it, who won the cookbook???

By: Emily

Emily — Sat, 14 Feb 2009 19:17:57 +0000

Love the pork and shittake mushroom combo, all minced together. Just like I had them when I went to Vietnam this fall!

By: Roossy Tirta

Roossy Tirta — Sat, 14 Feb 2009 06:05:09 +0000

The vendor at my church in Bandung, Indonesia sold the best spring roll. He would spread the spring roll skin with a combination of Javanese brown sugar cooked with diluted cornstarch the he would cook the filling on the spot of mashed garlic and shallot, lots of beansprouts,chopped jicama and chopped bamboo shot. He did not fry the spring roll instead he put all the filling over the diluted cornstarch and brown sugar and wrapped them with a fresh spring roll skin…and he would add lots of sambal oelek if I request for an extra spicy one!

By: Frances Bee

Frances Bee — Fri, 13 Feb 2009 21:31:39 +0000

My hubby makes really yummy spring rolls with crab meat instead of shrimps,pork,jicama, cabbages, carrots, bean thread noodle, blacfungus and his secret seasonings…and they are sooo good.