Cha gio ranks among world's best deep-fried dishes

Vietnamese cha gio has been named one of the world's best deep-fried dishes by international food magazine Taste Atlas, which notes its balance of savory fillings and golden-fried rice paper.

Vietnamese fried spring rolls cha gio

Ranked at number 48, the roll is the only representative from Vietnam on Taste Atlas's "100 best deep-fried dishes in the world."

Known as cha gio in the south and nem ran in the north, it features a filling of minced pork and shrimp wrapped in rice paper.

The stuffing is often elevated with a mix of carrots, cabbage, mushrooms, glass noodles, and bean sprouts.

Some varieties even include crab meat or tofu.

Whether eaten as an appetizer or a main course, cha gio is almost always served with herbs and a side of fish sauce or a sweet and sour dip.

Last year it was the only Vietnamese entry in the list of the world's top 100 snacks.

Topping the deep-fried rankings is Korean fried chicken followed by Indonesia's batagor (fried fish dumplings) and Peru's jalea (deep-fried seafood).