Sung Si-kyung's Sausage Cha Gio
Blanched sausages wrapped in rice paper, pan-fried until crispy, and served with a spicy-sweet nuoc cham dipping sauce
Ingredients needed 2 servings
Recipe
Cooking tips
- Using 2–3 layers of rice paper yields a much crispier and chewier texture when pan-fried.
- The rolls tend to stick together in the pan, so lightly coat the surface with oil as soon as you add them.
- Adjust the nuoc cham sauce to your taste by varying the ratio of fish sauce, vinegar, and sugar.
Recommended for
- Those looking for a unique, crispy and chewy beer snack.
- Those who want to easily make a special dish using store-bought sausages.
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