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Cha Gio Vietnamese Egg Rolls
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Prep Time:
45 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Delightful Vietnamese egg rolls combining pork, shrimp, shiitake, and fish sauce for a crispy appetizer.
Ingredients:
  • 1 cup uncooked bean threads (cellophane noodles)
  • 1 large dried shiitake mushroom
  • 1 pound ground pork
  • 0.5 pound shrimp, chopped
  • 1 large carrot, peeled and grated
  • 1 small shallot, minced
  • 2.25 teaspoons Vietnamese fish sauce
  • 1.25 teaspoons white sugar
  • 1.25 teaspoons salt
  • 1.25 teaspoons ground black pepper
  • 24 egg roll wrappers
  • 1 egg, beaten
  • oil for deep frying
Instructions:
  • Soak the vermicelli and shiitake mushrooms in warm water until soft, approximately 15 minutes. Drain thoroughly and finely chop the shiitake mushrooms.
  • In a large bowl, mix vermicelli, shiitake mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper. Toss vigorously to evenly distribute the filling ingredients and ensure the pork is well incorporated.
  • Place a single egg roll wrapper on a flat surface, positioning it diagonally. Spread a generous 2 tablespoons of filling down the center. Fold the bottom corner over the filling, then tuck in the side corners to secure it. Brush egg on the top corner of the wrapper and roll to seal. Repeat the process to make more egg rolls.
  • Preheat oil to 350 degrees F (175 degrees C in a deep-fryer, wok, or large saucepan until water droplets sizzle upon contact.
  • Cook the egg rolls until they are beautifully golden brown, which should take around 5 to 8 minutes. Place them on paper towels or paper bags to drain.

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