Red Lantern Crispy Spring Rolls

Experience the authentic taste of Vietnamese Spring Rolls (Cha Gio), a recipe lovingly shared from the acclaimed Secrets of the Red Lantern Cookbook! This culinary masterpiece is not just a cookbook; it’s a journey.

Among my most cherished culinary literature, Pauline Nguyen’s “Secrets of the Red Lantern” holds a special place. I first discovered this magnificent volume at the renowned Cook’s Library bookstore in Los Angeles. Its captivating cover artwork immediately drew me in, promising a story as rich as the recipes within. Picking up the substantial 345-page book, I found myself utterly enthralled, unable to put it down. Seriously, this book became my constant companion for the remainder of that trip. I even chose to pack my laptop in my checked luggage, ensuring “Secrets of the Red Lantern” had pride of place in my carry-on. That, my friends, is true literary love.

Contents

Unveiling the “Secrets of the Red Lantern”: More Than Just a Cookbook

Pauline Nguyen’s “Secrets of the Red Lantern” transcends the typical cookbook format. It’s a deeply moving, part-cookbook, part-bittersweet memoir that chronicles the harrowing escape of the Nguyen family from war-torn Vietnam. Their subsequent struggles as refugees and their ultimate triumph in establishing a new life in Australia form the heart of this poignant narrative. Pauline bares her soul within these pages, inviting readers into an intensely personal journey that will evoke a spectrum of emotions—smiles, laughter, tears, and even moments of righteous anger. The raw honesty and resilience woven through her family’s story make every recipe feel like a cherished piece of their heritage.

The book’s dual nature is what makes it truly exceptional. While it provides authentic Vietnamese recipes, each dish is imbued with the spirit of survival, family, and cultural identity. It’s a testament to how food can be a bridge between past and present, a comfort in adversity, and a celebration of life. Far from being just a collection of ingredients and instructions, “Secrets of the Red Lantern” offers a profound understanding of Vietnamese culture through the lens of a family’s enduring spirit. It educates, inspires, and delights in equal measure, making it an indispensable read for anyone interested in food, history, or the human spirit. You can find links to other glowing reviews of her book at the end of this post, offering further insights into its impact.

A Conversation with Pauline Nguyen: Author, Chef, and Visionary

I recently had the incredible opportunity to chat with the delightful Pauline Nguyen herself. Our conversation stretched across continents, with Pauline living in sunny Australia and me in Florida, necessitating a very specific—and late-night for me—window for an uninterrupted phone call. At 12:30 AM my time, which was a pleasant 4:30 PM her time, I found her taking my call from a truly enviable location: the beach in Sydney, Australia, basking in the 35°C (95°F) summer heat. Oh, how I wished I could have been there, enjoying the warm breeze and the vibrant energy!

Pauline, a dedicated mother to Mia and soon to be welcoming baby number two, took a two-year hiatus from the bustling restaurant business to pen “Secrets of the Red Lantern.” Her restaurant, the celebrated Red Lantern, is a culinary landmark in Sydney, co-owned with her brother Luke and partner Mark. This memoir was conceived as a precious heirloom for her now four-year-old daughter, Mia, ensuring that the family’s incredible story and rich heritage would be preserved for generations to come. It’s a project born of love, resilience, and a deep desire to share the flavors and stories that define her family and culture.

During our chat, Pauline shared fascinating insights into her life, the challenges of writing such a personal narrative, and her unwavering passion for Vietnamese cuisine. She emphasized the importance of authenticity in her cooking, mirroring the deep respect for tradition that permeates “Secrets of the Red Lantern.” Her journey from refugee to acclaimed restaurateur and author is truly inspiring, a testament to the power of food to connect, heal, and celebrate. While I’ll delve deeper into my conversation with Pauline and share another one of her incredible recipes in a future post, for now, let’s savor the star of today’s feature: her exquisite recipe for Vietnamese Spring Rolls, known in Vietnam as Cha Gio, or “Red Lantern Crisp Parcels” at her restaurant.

Mastering the Art of Vietnamese Spring Rolls (Cha Gio)

Vietnamese Spring Rolls, or Cha Gio, are a cornerstone of Vietnamese cuisine, beloved for their crispy exterior and savory, aromatic filling. They are a staple in family gatherings, celebrations, and everyday meals, representing comfort and tradition. While the concept of a “spring roll” exists across many Asian cultures, the Vietnamese version stands out with its distinct blend of ingredients and the delicate balance of textures and flavors.

For those eager to perfect their rolling technique, I highly recommend checking out the step-by-step photo instructions in my recipe for My Mother’s Famous Chinese Egg Rolls. The Chinese version uses a similar wrapper and the exact same wrapping technique, differing only in its flavorful filling. Understanding the proper rolling method is crucial for achieving that perfectly crisp, golden-brown finish that defines a great spring roll.

If you’re seeking a gluten-free option, simply substitute traditional spring roll or egg roll wrappers with rice paper. Rice paper yields a wonderfully delicate and crispy result when fried. Always follow the instructions provided on the rice paper package for best results. These rolls are incredibly versatile; they can be enjoyed on their own as a satisfying snack, dipped in the accompanying Nuoc Mam Cham (dipping fish sauce), or elegantly placed atop a vibrant vermicelli salad, offering a delightful textural contrast and burst of flavor.

Authentic Vietnamese Spring Rolls Recipe (Cha Gio) – Red Lantern Crisp Parcels

A cherished recipe from “Secrets of the Red Lantern” by Pauline Nguyen, with recipes by Luke Nguyen and Mark Jensen.

These crispy parcels are a delight on their own, perfect with dipping fish sauce, or as a key component of a refreshing vermicelli salad. At Red Lantern, they are often wrapped in fresh lettuce with a selection of herbs, then served with our signature dipping fish sauce for an unforgettable culinary experience.

Note: For best results, ensure you use the spring roll wrappers immediately after they have thawed.

Servings: 40 spring rolls

★★★★☆
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Ingredients

For the Vietnamese Spring Rolls:

2 3/4 ounces dried bean thread noodles (or mung bean noodles)
1 3/4 ounces dried mushroom strips, such as wood ear mushrooms or Chinese black fungus
1/2 pound ground pork
1/2 pound ground chicken
1 pound carrots, grated
1/2 onion, finely diced
1 tablespoon sugar
1 tablespoon salt
2 teaspoons fine white pepper
1 tablespoon Asian fish sauce
20 spring (egg) roll wrappers, 8½ inches square
Dipping fish sauce, for serving

For the Dipping Sauce Recipe (Nuoc Mam Cham):

3 tablespoons Asian fish sauce
3 tablespoons rice vinegar
2 tablespoons sugar
2 cloves garlic, finely chopped
1 bird’s-eye chili, finely chopped
2 tablespoons freshly squeezed lime juice

Instructions

Preparing the Spring Rolls:

Soak the dried bean thread noodles and mushroom strips separately in cold water for 20 minutes. Afterward, drain them thoroughly and allow to drip dry in a colander. Cut the rehydrated noodles into 1½-inch-long pieces. In a large bowl, combine the noodles, mushroom strips, ground pork, ground chicken, grated carrots, finely diced onion, sugar, salt, white pepper, and Asian fish sauce. Mix all ingredients thoroughly until well combined.
Prepare the spring roll wrappers by cutting them diagonally to form two triangles. Carefully separate these into single sheets. Place one wrapper piece on a clean surface or plate with the longest side (the base of the triangle) facing you. Spoon approximately 1 tablespoon of the filling mixture onto the middle of the bottom edge of the wrapper. Fold the two adjacent sides of the triangle inwards, one on top of the other, towards the center. Then, carefully roll the wrapper upwards from the base toward the apex to form a tight, firm roll. Secure the end with a small dab of flour mixed with a little water to create a paste. Repeat this process until all the wrappers are filled.
Once freshly rolled, the cha gio are ready to be deep-fried. Heat oil in a deep fryer or large pot to 350 degrees F (175 degrees C), or until a small cube of bread dropped into the oil browns in about 15 seconds. Carefully place the spring rolls into the hot oil and fry until golden brown and crispy. If you prefer to prepare them ahead of time, you can store the uncooked spring rolls in the freezer. When ready to cook, carefully slide the frozen spring rolls (do not defrost them) directly into the preheated oil and cook for an additional minute or so, ensuring they are cooked through and crispy.

To Make the Dipping Sauce (Nuoc Mam Cham):

In a small saucepan, combine the fish sauce, rice vinegar, 1/2 cup of water, and sugar. Place the saucepan over medium heat and stir well, cooking until the sugar has completely dissolved and the mixture is just about to reach a boiling point. Remove from heat and allow the sauce to cool completely. Before serving, finely chop the garlic and bird’s-eye chili, then stir them into the cooled sauce along with the fresh lime juice. For an extra layer of flavor and texture, consider adding pickled vegetables to the sauce.

❤ Tried this delicious recipe? Let us know how it turned out and share your experience!

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