The Vietnamese Version of the eggroll, Cha Gio is a seasoned mixture of
eggs, ground pork, and sometimes crab or shrimp rolled tightly in rice paper
and deep-fried. It is served accompanied by lettuce, cucumber and Nuoc
The proper way to eat these delicacies is to roll them in a piece of lettuce
with a slice of cucumber and dip it into the Nuoc Mam.