Directions

To Prep

1. Boil water and soak noodles for 30 mins.
2. Combine all the ingredients for the filling together to form a sticky mixture.
3. Chop the soaked mung bean noodles into shorter threads and combine with filling.
4. To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
5. Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.

To Cook

1. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gio in the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
2. Serve immediately with dipping sauce.