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Le Chaudron recipe
Cha gio impériaux
Cha gio (fried spring rolls)
⏱ 50 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16rice paper wrappers (16 cm / 6 in)
250 g (9 oz)ground pork
100 g (3½ oz)crabmeat
1grated carrot
50 g (2 oz)glass noodles, soaked
2 tbspfish sauce (nuoc mam)
- 16 rice paper wrappers (16 cm / 6 in)
- 250 g (9 oz) ground pork
- 100 g (3½ oz) crabmeat
- 1 grated carrot
- 50 g (2 oz) glass noodles, soaked
- 2 tbsp fish sauce (nuoc mam)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork, crab, grated carrot and noodles with the fish sauce.
- Dip each rice paper briefly in warm water to soften.
- Put some filling at the bottom, fold in the sides and roll up tightly.
- Heat the oil to 170°C (340°F) in a deep saucepan.
- Fry in small batches for 7 minutes, turning, until golden all over.
- Drain on paper towels and serve very hot with sweet fish sauce for dipping.
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