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    Home » Appetisers » Cha Gio Chay (Vegetarian Spring Rolls)

    Published: Mar 11, 2021 · Last Modified: Mar 12, 2021 by Jeannette ·

    Cha Gio Chay (Vegetarian Spring Rolls)

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    You haven’t had a Vegetarian Spring Roll until you’ve tried our homemade Cha Gio Chay! They’re wrapped using fresh ingredients including taro and cabbage for a deliciously nutty and sweet filling that you won’t find in stores. They freeze exceptionally well, so make it in bulk for those weekday or weekend cravings!

    Cha Gio Chay close up.

    The perfect party appetizer

    If you grew up in a Vietnamese household and your family ever threw any parties, chances are you’ve had to take part in what I like to call ‘the spring roll circle’.

    I remember being tasked with peeling apart each wrapper while the Mums and Grandmas sat around the table rolling their Cha Gio.

    These memories are so vivid because it was a time when little ol’ me witnessed all the women of each family laughing and chatting away like there wasn’t a care in the world.

    It was moments like those that made me grow up believing in the magic of cooking. Whether it’s a joint effort making a huge pot of Hủ Tiếu Nam Vang or preparing all the fresh herbs for Gỏi Cuốn, food brings everyone together in ways that nothing else can.

    And when that food is Cha Gio Chay, you have every reason to be excited. Once they come out of the fryer, that golden skin is shatteringly crisp.

    With our homemade version, the filling is lightly seasoned so you can appreciate the deeply nutty flavors singing from the taro.

    But the best part is enjoying it with Bún Thịt Nướng (or its vegetarian equivalent) with all your family and friends gathered around the table!

    Deep fry VS shallow fry

    This is one of those dilemmas that gets both my parents on opposite sides. Mum’s a firm believer in shallow frying while Dad prefers the traditional deep frying method. Here are their arguments:

    Shallow fry

    With this method, the oil comes to about halfway up the depth of the food being cooked. The food itself is still touching the base of the pan or wok.

    • Mum says by doing this, you can control the evenness of the cooking. To her, you can rotate it to ensure an even golden color on all parts of the spring roll.
    • The technique is often used to sear and brown the outside for a crispy exterior, much like our Bánh Khọt (Vietnamese Mini Savory Pancakes).

    Deep fry

    Using this method means there is enough oil that the food is floating as it cooks. You will often need a deep pan or wok to hold everything.

    • Dad loves this tried and true cooking technique that is used for any kind of fried food, including our Chao Tom (Sugar Cane Shrimp) and Salted Egg Yolk Prawns (牛油黃金虾).
    • The great thing about deep frying is that you can create a crispy exterior while keeping the moisture locked in the filling.

    Both methods will yield a delicious spring roll that’s perfect for having with fresh salad and dipped in Vietnamese Dipping Sauce (Nước Mắm)!

    Cha Gio Chay on a board with a dish of fish sauce and salad.

    Why this recipe works

    • Using a variety of vegetables means you have incredible texture and flavors.
    • Premade spring roll wrappers keeps this recipe fuss-free.
    • Thin strips of taro gives the spring roll a delicious nutty and creamy taste.
    • Potato starch helps to thicken any moisture, which prevents the wrapper from breaking.

    What you’ll need

    For the rolls

    Bowls of shiitake mushrooms, shredded carrot, woodear mushroom and green bean thread along with taro, cabbage, jicama and packaged spring roll wrappers.

    About the ingredients

    All the ingredients can be substituted for your favorites, so long as they’re all cut into thin strips. Other options include steamed mung beans, onions, corn, tofu and spring onions.

    The wrappers can be found in smaller squares or larger ones, so it will depend on the size that you’re after.

    For the seasoning

    Dishes of oil, sugar, vegetable stock powder, pepper, salt and potato starch.

    About the seasoning

    Our family has kept the seasoning simple and minimal, but some vegetarian spring roll recipes also use vegetarian fish sauce for that extra flavor. If you’d like to use that, you can find them in Asian supermarkets or specialty Asian vegetarian shops.

    How to make this recipe

    Making the filling

    Julienned Cha Gio Chay ingredients in a bowl.

    Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.

    Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.

    Cha Gio Chay ingredients mixed in a bowl.

    Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

    How to roll a spring roll

    Spring roll filling on a wrapper on a plate.

    On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.

    Note: If you’re using larger wraps, add more filling to preference.

    A hand starting to roll the wrapper around the filling.

    Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.

    A hand pressing down on a spring roll half wrapped with its left and right corners folded in.

    Fold both the left and right sides in until it reaches the filling on either side.

    A hand rolling a spring roll up on a plate.

    Tightly roll upward.

    A hand holding an uncooked spring roll with the index finger touching the top corner of the wrapper.

    Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.

    Uncooked vegetarian spring roll on a plate.

    Roll the Cha Gio Chay all the way until completely sealed.

    Frying the spring rolls

    Spring rolls frying in a pan of oil.

    Bring a wok or pan of oil to medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.

    Spring rolls in a metal colander.

    Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.

    Serve fresh as is!

    Recipe FAQs

    Can I use rice paper instead of spring roll wrappers?

    Yes, indeed! Make sure they are slightly damp first. You can also follow the video from Marion’s Kitchen on how to do it without any exploding as you cook.

    Can I bake these vegetarian spring rolls instead?

    You sure can! Make sure to spray them with oil, then line them in on a metal rack on top of a tray that is oven-safe. Doing so will help any moisture drip away and prevent a soggy Chay Gio Chay.

    Tips for the crispiest results

    • Use ingredients with less moisture. This will prevent the Cha Gio Chay wrapper from getting soggy and breaking when frying.
    • Freeze them before frying. Even just 15 minutes in the freezer will help them keep their shape, which means they won’t burst open as you fry.
    • Double fry. Just as we suggest with our Crispy Rainbow Beef (牛柳丝) and Salted Egg Yolk Prawns (牛油黃金虾), frying it a second time will ensure extra crisp.
    Cha Gio Chay on a board with a dish of fish sauce and salad.

    Enjoy more party-worthy apptizers!

    • Nem Nướng (Vietnamese Grilled Pork Skewers) – Sweet and savory pork skewers are a classic BBQ snack that kids love.
    • Cánh Gà Chiên Nước Mắm (Fish Sauce Chicken Wings) – You’ll find these crispy finger lickin’ wings so good that you’ll want to make them over and over again.
    • Vietnamese Stuffed Chicken Wings – Worth every effort, biting into chicken that’s stuffed with pork is an experience to enjoy.
    • Ham Sui Gok (Fried Glutinous Rice Dumplings 咸水角) – A signature yum cha dish, these delectable starters are stuffed with a humble mince filling.
    • Seafood Rolls – Restaurant-quality bites that are incredibly juicy and everyone will love them!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Cha Gio Chay close up.

    Cha Gio Chay (Vegetarian Spring Rolls)

    These homemade Cha Gio Chay are wrapped using ingredients like taro and cabbage for a nutty and sweet filling that you won't find in stores!
    4.88 from 8 votes
    Print Pin Rate
    Prep Time: 1 hour hour
    Cook Time: 30 minutes minutes
    Wrapping Time: 1 hour hour
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 8
    Calories: 658kcal
    Author: Jeannette

    Ingredients

    For The Filling

    • 600 g / 1.3 lb taro
    • 20 g / 0.04 lb shiitake mushrooms (rehydrated and thinly sliced)
    • 20 g / 0.04 lb woodear mushroom (rehydrated and thinly sliced)
    • 10 g / 0.02 lb green bean thread (soaked)
    • 100 g / 0.2 lb carrot
    • 300 g / 1.66 lb jicama
    • 200 g / 0.4 lb cabbage
    • 3 packet spring roll wrapper (we get it from the Asian supermarket)

    For The Seasoning

    • 2 tsp salt (or to taste)
    • 1 1/4 tsp sugar (or to taste)
    • 1 1/2 tbsp vegetable stock powder
    • 1/2 tbsp pepper 2
    • 2 tbsp oil
    • 2 tbsp potato starch

    For The Starch Slurry

    • 1 tbsp potato starch
    • 2 tbsp water

    Instructions

    Making The Filling

    • Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.
    • Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.
    • Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

    How To Roll A Spring Roll

    • On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.
      Note: If you're using larger wraps, add more filling to preference.
    • Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.
    • Fold both the left and right sides in until it reaches the filling on either side.
    • Tightly roll upward.
    • Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.
    • Roll the Cha Gio Chay all the way until completely sealed.

    Frying The Spring Rolls

    • Bring a wok or pan of oil to a medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.
    • Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.
    • Serve fresh as is!

    Notes

    • Use ingredients with less moisture. This will prevent the Cha Gio Chay wrapper from getting soggy and breaking when frying.
    • Freeze them before frying. Even just 15 minutes in the freezer will help them keep their shape, which means they won't burst open as you fry.
    • Double fry. Frying it a second time will ensure extra crisp.
    • All the ingredients can be substituted for your favorites, so long as they're all cut into thin strips. Other options include steamed mung beans, onions, tofu, corn and spring rolls.
    • The wrappers can be found in smaller squares or larger ones, so it will depend on the size that you're after.
    • Our family has kept the seasoning simple and minimal, but some vegetarian spring roll recipes also use vegetarian fish sauce for that extra flavor. If you'd like to use that, you can find them in Asian supermarkets or specialty Asian vegetarian shops.

    Nutrition

    Calories: 658kcal | Carbohydrates: 130g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 2045mg | Potassium: 753mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2203IU | Vitamin C: 21mg | Calcium: 134mg | Iron: 7mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    Reader Interactions

    Comments

    1. Peter says

      March 11, 2021 at 11:34 pm

      Seriously, you should be getting paid for this.
      Not only is your food authentic, even the recipes are delicious.
      You should write cookbooks because the stories you tell of your family coming together to share these cooking experiences make for not just great recipes but also a great read.
      Thank you for sharing.

      Reply
      • Jeannette says

        March 12, 2021 at 7:41 am

        Thank you so much for your kind words, Peter! I do hope to one day get these in a cookbook and your inspiration is helping me want it even more! 😀

        Reply
    2. Beth Sachs says

      March 12, 2021 at 9:23 pm

      5 stars
      These homemade spring rolls went great with our chinese feast. The kids LOVED them and said they were better than takeout.

      Reply
      • Jeannette says

        March 13, 2021 at 7:26 am

        That’s great to hear, Beth! Glad your kids loved them!

        Reply
    3. Katherine says

      March 12, 2021 at 11:23 pm

      5 stars
      These look so tasty! Thanks for the rolling tutorial. Can’t wait to try them.

      Reply
      • Jeannette says

        March 13, 2021 at 7:27 am

        You’re very welcome, Katherine! Enjoy!

        Reply
    4. Claudia Lamascolo says

      March 12, 2021 at 11:49 pm

      5 stars
      These sound wonderful especially being vegetarian here we will love this recipe thank you

      Reply
      • Jeannette says

        March 13, 2021 at 7:27 am

        Yes, they’re also very personalizable! Enjoy!

        Reply
    5. Julia says

      March 13, 2021 at 12:05 am

      5 stars
      Oh yeah!! Love these! Need to get few ingredients and will be making this for our Saturday movie night snack, thanks for the step by step pictures, I’m always struggling with rolling anything 😁

      Reply
      • Jeannette says

        March 13, 2021 at 7:28 am

        You’re very welcome! Enjoy these with your movie!

        Reply
    6. Liz says

      March 13, 2021 at 12:48 am

      5 stars
      Thank you for all the wonderful tips on how to make these at home! Love all the guidance and step-by-step visuals!

      Reply
      • Jeannette says

        March 13, 2021 at 7:28 am

        You’re so welcome, Liz!

        Reply
    7. Sarah says

      March 20, 2021 at 2:43 pm

      5 stars
      I always buy my vegie spring rolls, now I can make my own at home! Thanks for all the great tips, you make it look so easy 🙂

      Reply
      • Jeannette says

        March 20, 2021 at 3:47 pm

        You’re very welcome, Sarah! Enjoy!

        Reply
    8. To-My says

      April 30, 2021 at 8:54 am

      Hi Jeannette,

      love your recipes. For these cha gio chay, do you use a special asian vegetable stock powder? I failed to find some details about it. Thank you for your response on advance.

      Reply
      • Jeannette says

        May 03, 2021 at 7:00 pm

        Hi, To-My! Thanks for your kind words. I use a vegetable stock powder from the Knorr brand, but you can use whichever you have access to or skip it entirely.

        Reply
    9. Carmen says

      February 08, 2022 at 7:38 am

      4 stars
      Hi,
      Just made this recipe. Much different from any I have had in the past. I have never cooked with taro or jicama (although I have eaten jicama raw).
      They are tasty, not sure how the family will like them yet. I do plan to make some fish sauce dipping sauce with lime and garlic and sugar. Thanks for the recipe. It was quite a bit of work to julienne everything by hand but worth it.

      Reply
      • Jeannette says

        February 08, 2022 at 6:52 pm

        Hi, Carmen! I hope your family likes it as much as my family does! They do require some work, but they’re worth it when you get to munch on lots at a time 😀

        Reply
    10. Antonia Maria Lauber Huber says

      March 23, 2023 at 11:52 pm

      I would prefer to have the recipee for homemade wrappers again ! Lost the only (Chinese).old cooking book with different kinds of them , with eggs and normal rice paper (and liquid ones as a substitution too) during a mooving ! Remeber only, that HOT water was involved …

      Reply
      • Jeannette says

        March 24, 2023 at 12:04 pm

        Hi, Antonia! I won’t be of much help for homemade wrappers, but I’ve found a recipe for it online for you: https://www.hungryhuy.com/spring-roll-wrappers/
        Hope that helps a little!

        Reply
    4.88 from 8 votes (1 rating without comment)

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    Cha Gio Chay close up.
    Cha Gio Chay on a board with a dish of fish sauce and salad.
    Cha Gio Chay on a board with a dish of fish sauce and salad.
    Cha Gio Chay on a board with a dish of fish sauce and salad.
    Cha Gio Chay on a board with a dish of fish sauce and salad.
    Cha Gio Chay close up.

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