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Cha Gio Vietnamese Egg Rolls

4

0 min

Cha Gio Vietnamese Egg Rolls

Cha Gio Vietnamese Egg Rolls Photo 1

Category

Egg appetizer

Time

0 min

Serving

12 persons

Calories

228

Rating

4.00★ (19)

Cuisine

Author: Victoria Buriak
These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.

Ingredients

  • uncooked bean threads (cellophane noodles): 1 cup
  • shiitake mushroom: 1 piece (dried)
  • ground pork: 1 pound
  • shrimp: 0.5 pound (chopped)
  • carrot: 1 piece (grated)
  • shallot: 1 piece (minced)
  • ¼ teaspoons Vietnamese fish sauce: 2 piece
  • ¼ teaspoons white sugar: 1 piece
  • ¼ teaspoons salt: 1 piece
  • ¼ teaspoons ground black pepper: 1 piece
  • egg roll wrappers: 24 piece
  • egg: 1 piece (beaten)
  • oil for deep frying:

Metric Conversion

Stages of cooking

Cha Gio Vietnamese Egg Rolls Photo 21
Cha Gio Vietnamese Egg Rolls Photo 32
Cha Gio Vietnamese Egg Rolls Photo 43
Cha Gio Vietnamese Egg Rolls Photo 54
Cha Gio Vietnamese Egg Rolls Photo 65
  1. Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
    Cha Gio Vietnamese Egg Rolls Photo 2
  2. Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
    Cha Gio Vietnamese Egg Rolls Photo 3
  3. Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
    Cha Gio Vietnamese Egg Rolls Photo 4
  4. Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
    Cha Gio Vietnamese Egg Rolls Photo 5
  5. Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
    Cha Gio Vietnamese Egg Rolls Photo 6

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