http://wanderingchopsticks.blogspot.com/2007/01/cha-gio-vietnamese-springegg-rolls.html

http://rasamalaysia.com/vietnamese-spring-rolls-cha-gio-recipe/2/

http://southeastasianfood.about.com/od/starterss4/r/ChaGioFilling.htm

Tips:
Use Rice Paper, not egg paper
Oil should be hotter than oil used for egg paper, you the hot oil to create the little bumps on the rice paper skin.

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