Cha Gio

Cha Gio, or Vietnamese spring rolls, are crispy delights filled with a savory mixture of vegetables and protein, perfect for a satisfying lunch. This Kosher version ensures that all ingredients align with dietary laws while still delivering authentic flavors.

Ingredients

• Rice paper wrappers - 8 sheets
• Shredded carrots - 100 grams
• Shredded cabbage - 100 grams
• Mushrooms (shiitake or button) - 50 grams, finely chopped
• Tofu (firm) - 100 grams, crumbled
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, finely chopped
• Soy sauce (Kosher) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a large bowl, combine shredded carrots, cabbage, chopped mushrooms, crumbled tofu, minced garlic, green onions, soy sauce, sesame oil, salt, and pepper. Mix well to create the filling.
2. Soak each rice paper wrapper in warm water for about 10-15 seconds until it becomes pliable.
3. Place a soaked wrapper on a clean surface. Add about 2 tablespoons of the filling mixture to the center of the wrapper.
4. Fold the sides of the wrapper over the filling, then roll it tightly from the bottom up to form a spring roll. Repeat with remaining wrappers and filling.
5. In a deep pan, heat vegetable oil over medium heat until hot (about 180°C or 350°F).
6. Carefully add the spring rolls to the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes or until golden brown and crispy.
7. Remove the spring rolls and drain on paper towels to remove excess oil.
8. Serve hot with dipping sauce, such as a Kosher hoisin sauce or a spicy chili sauce.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.1 L

Health Benefits

• Rich in fiber from vegetables, promoting digestive health.
• Provides plant-based protein from tofu, supporting muscle health.

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