Vietnamese Lumpia (Cha Gio)
Vietnamese Lumpia offers crispy, savory rolls filled with pork, shrimp, vegetables, and herbs, perfect for sharing at gatherings or as a flavorful appetizer.
Ingredients
- 1 piece dried black fungus or 1 large dried mushroom ⓘ
- 1/4 cup bean thread noodles
- 1/2 pound boneless lean pork ⓘ
- 1/4 pound medium-size shrimp shelled and deveined ⓘ
- 1/2 cup drained or cooked crab meat ⓘ
- 6 water chestnuts finely chopped ⓘ
- 2 green onions white part only finely chopped ⓘ
- 1/2 teaspoon salt ⓘ
- 1/8 teaspoon white pepper
- 3/4 cup lemon-lime soda
- 16 (8-inch) round rice wrappers ⓘ
- 2 cups vegetable oil
- 10 to 12 lettuce leaves ⓘ
- 1 small cucumber peeled and sliced ⓘ
Instructions
- Soak black fungus in cold water until softened, 30 to 45 minutes.
- Drain and finely chop the black fungus. Set aside about 2 tablespoons.
- Cut bean thread noodles from the bunch with kitchen scissors and pack into a 1/4-cup measure.
- Place bean threads in a bowl and cover with cold water; let stand about 30 minutes or until softened.
- Bring 1 1/2 cups of water to a boil in a small saucepan.
- Add drained bean threads and boil for 2 minutes.
- Drain and set aside.
- Grind pork and shrimp in a meat grinder or food processor until finely chopped and place in a medium-sized bowl.
- Add crab meat, black fungus, bean threads, water chestnuts, green onions, salt, and pepper to the bowl.
- Mix thoroughly to combine all ingredients.
- Combine lemon-lime soda and 1 1/2 cups water in a small bowl.
- Place a rice paper on a flat surface and brush each side lightly with the water/soda mixture.
- Alternatively, dip the rice paper in the water mixture using your fingertips, a soft brush, paper towel, or a large plate.
- When the wrapper has softened, place 2 tablespoons of filling above the bottom edge, spreading slightly and leaving sides clear.
- Fold the bottom of the wrapper over the filling.
- Fold sides over the filling toward the center, then roll up to the top to form a roll. Repeat until all wrappers are filled.
- Heat vegetable oil in a wok to 360°F (approximately until a 1-inch bread cube turns golden brown in 60 seconds).
- Add rolls a few at a time and fry about 10 minutes or until golden brown, turning as needed.
- Drain the fried rolls on paper towels.
- To serve, tear off a piece of lettuce, place a roll on it, and dip in sauce.
Tips & Substitutions
For a vegetarian version, replace the pork and shrimp with additional mushrooms and tofu. Use low-sodium soy sauce instead of salt for a different flavor profile. If you can't find bean thread noodles, rice vermicelli can be a suitable substitute. Remember to keep the rice wrappers covered with a damp cloth while assembling to prevent them from drying out.
Serving Suggestions
Serve Vietnamese Lumpia with a side of fresh herbs like mint and cilantro for added flavor. They can be paired with a sweet and tangy dipping sauce or nuoc cham for an authentic touch. These rolls also make a delightful appetizer at gatherings, complementing dishes like Jessica'S Jamaican Pork.
Storage & Reheating
Store leftover lumpia in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an air fryer at 350°F for about 5-7 minutes until crispy. If you prefer, you can also reheat them in a preheated oven for a similar result.
Nutrition & Diet Analysis (per serving)
Each serving of Vietnamese Lumpia (Cha Gio) contains roughly 528 calories, with 17g protein, 34g carbohydrates, and 37g fat. It is an excellent source of vitamin A (63% of the Daily Value) and protein (34% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1394mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make lumpia ahead of time?
Yes, you can prepare the filling and roll them in advance. Store the un-fried rolls in the refrigerator for up to 24 hours. Just be sure to cover them with a damp cloth to prevent drying out. Fry them just before serving for the best texture.
What is the best way to serve these rolls?
Lumpia are best enjoyed fresh and hot. Serve them on a platter with lettuce leaves for wrapping and a dipping sauce on the side. They also pair well with a light salad or pickled vegetables for a refreshing contrast.
Can I freeze the cooked lumpia?
Yes, you can freeze cooked lumpia. Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer bag. When ready to eat, reheat directly from frozen in an air fryer or oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).