A classic Vietnamese staple! Pork spring rolls (cha gio) and fish sauce dip (nuoc cham) for dipping. This is a recipe my Mom passed to me and by far the most popular in my home. When I was young, I remember my Mom fixing pork spring rolls when my family from Dayton Ohio were visiting. Jeanette Bierley Martin, Patty Bierley, and Pam Throckmorton...do you ladies remember those days? I remember Mom also making sweet and sour pork, chicken chow mein, and fried rice to accompany the spring rolls. We always had a house full of family, huge Vietnamese meals, and a lot of good times! :-)
Pork spring rolls are a little time consuming to make but well worth it. Pork spring rolls consists of rice paper, pork, glass noodles, egg, carrot, onion, salt, black pepper, and fish sauce. After the rolling process, fry the spring rolls until crispy and lightly brown.
The fish sauce dip is what makes the pork spring rolls pop! The fish sauce dip of course has fish sauce, sugar, vinegar, garlic, red chilies, lime juice, vinegar and water. I love to make this dip and keep in my fridge because I never know when I'm going to make spring rolls. It is also good to sprinkle over a bed of rice for an extra kick of flavor.
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