Cha Gio Chay (Vegetarian Spring Rolls)

Ingredients

• 600 gtaro
• 20 gshiitake mushrooms, rehydrated and thinly sliced
• 20 gwood ear mushroom, rehydrated and thinly sliced
• 10 ggreen bean thread, soaked
• 100 gcarrot
• 300 gjicama
• 200 gcabbage
• 3 packetsspring roll wrappers
• 2 tsp, or to tastesalt
• 1 1/4 tsp, or to tastesugar
• 1 1/2 tbspvegetable stock powder
• 1/2 tbsppepper
• 2 tbspoil
• 2 tbsppotato starch
• 1 tbsppotato starch
• 2 tbspwater

Instructions

1. 1

   Prepare the vegetables

   Julienne the carrot, taro, cabbage and jicama, then put them in a large mixing bowl.

2. 2

   Season the filling

   Squeeze excess water from the bean threads and both types of mushroom. Add them to the bowl with the pepper, salt, sugar and vegetable stock powder.

3. 3

   Mix the filling

   Combine the ingredients, then add 2 tbsp oil and 2 tbsp potato starch and stir them through.

4. 4

   Fill the wrappers

   Place a wrapper on a plate in a diamond shape. Put roughly 1 tbsp filling near the bottom centre; use more if you have larger wrappers.

5. 5

   Fold the bottom

   Bring the bottom corner up and fold it tightly over the filling. Pull the wrapped filling towards you to make it snug.

6. 6

   Fold the sides

   Bring the left and right corners in until they meet the filling on either side.

7. 7

   Roll the wrapper

   Roll the wrapper tightly upwards.

8. 8

   Make the slurry

   Stir the remaining potato starch with the water until smooth. Wet a finger with the mixture and dab it over the top corner of the wrapper.

9. 9

   Seal the roll

   Continue rolling the Cha Gio Chay until the wrapper is fully sealed.

10. 10

    Heat the oil

    Bring oil in a wok or pan to medium heat. It is ready when wooden chopsticks placed in the oil begin to bubble.

11. 11

    Fry the rolls

    Carefully lower in a few spring rolls at a time and cook each for roughly 3–4 minutes, or until golden all over. Transfer them to a plate lined with paper towels or to a metal colander.

12. 12

    Serve fresh

    Serve the spring rolls fresh.

What are Cha Gio Chay?

Cha Gio Chay are Vietnamese vegetarian spring rolls, made by wrapping a savoury vegetable filling and frying it until crisp. This version combines taro and jicama with cabbage, carrot and mushrooms for a mix of earthy, sweet and savoury flavours.

The recipe’s defining feature is its fresh, finely cut filling rather than a ready-made mixture. Tightly rolled wrappers help keep the vegetables together as the outside turns golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 658 calories, 19g protein, 130g carbs, 7g fat.

The taro, bean threads and other vegetables supply most of the carbohydrate, while the mushrooms and vegetables contribute some protein. The listed fat comes mainly from the oil used in the filling and frying. Serve a portion with fresh vegetables to add more variety and balance to the plate.

The filling ingredients

Taro and jicama: These root vegetables make up the hearty base of the filling. Julienne them evenly so they sit neatly in the wrappers.

Mushrooms and bean threads: Shiitake and wood ear add savoury depth and contrasting texture, while the bean threads help make the mixture cohesive. Squeezing out their soaking water keeps the filling from becoming too wet.

Cabbage and carrot: These add colour and a lighter, slightly sweet note. Keep the cuts similar in size to the other vegetables for an even filling.

Keep the filling dry

Excess moisture can soften the wrappers and make the rolls harder to seal. After soaking, squeeze the mushrooms and bean threads well before adding them to the bowl.

The potato starch stirred into the filling helps bind the ingredients, while the second portion is mixed with water to seal the wrappers. Keep those two uses separate as you prepare the recipe.

Roll for a tight seal

Place the filling near the bottom of the diamond-shaped wrapper, leaving enough space to fold the bottom corner over it. Pull the filling gently towards you as you make that first fold so it sits snugly.

Fold both sides in before rolling upwards, then use the starch-and-water mixture to secure the final corner. A tight roll is less likely to open while frying.

Frying and doneness

Use medium heat and test the oil with wooden chopsticks: small bubbles forming around them indicate it is ready, as described in the method. Fry only a few rolls at a time so they can move freely in the pan.

Allow roughly 3–4 minutes per batch, looking for an evenly golden exterior. Drain the cooked rolls on paper towels or in a metal colander.

Serve them fresh

The recipe recommends serving the rolls fresh, when their wrappers are at their crispest. They work well as a snack or as part of a larger meal.

For a more balanced plate, pair them with fresh vegetables or a crunchy salad. A dipping sauce can also be served alongside if desired.

Recipe notes & tips

• Julienne the vegetables evenly so the filling is easier to portion and roll.
• Squeeze excess water from the soaked mushrooms and bean threads before mixing the filling.
• Use roughly 1 tbsp filling per wrapper, adjusting for the size of the wrappers.
• Keep the rolls tightly wrapped and seal the final corner with the starch slurry.
• Fry a few rolls at a time and drain them well after cooking.

Variations

• Adjust the seasoning: Taste the filling before wrapping and change the salt or sugar to suit your preference.
• Change the wrapper size: Use larger wrappers and add more filling, as the method suggests.
• Add a dipping sauce: Serve a sauce on the side for extra flavour.
• Make a smaller batch: Prepare fewer rolls and keep the ingredient proportions consistent.

Common mistakes to avoid

• Wet filling: Squeeze the soaked mushrooms and bean threads thoroughly before adding them.
• Overfilling: Use roughly 1 tbsp filling per wrapper so the edges can fold over it.
• Loose rolling: Pull the wrapped filling towards you during the first fold to make a snug roll.
• Unsealed corners: Dab the wrapper corner with the starch slurry before finishing the roll.
• Crowded pan: Fry only a few rolls at a time so they can cook evenly.

How to store

The recipe is best served fresh. Refrigerate leftover cooked rolls in a covered container and reheat them in a pan or oven until hot and crisp; the wrappers may soften during storage.

Frequently asked questions