Cha Gio Vietnamese Egg Rolls

This traditional Vietnamese egg roll recipe makes a crispy, delicate hors d'oeuvre with flavors of pork, shrimp, shiitake, and fish sauce.

• Preparation Time: 45 mins
• Cooking Time: 5 mins
• Total Time: 50 mins
• Calories: 228 Calories

Ingredients

• 1 egg, beaten
• 1 pound ground pork
• oil for deep frying
• 1 small shallot, minced
• 1 large carrot, peeled and grated
• 24 egg roll wrappers
• 1 cup uncooked bean threads (cellophane noodles)
• 1 large dried shiitake mushroom
• 1.25 teaspoons salt
• 1.25 teaspoons ground black pepper
• 1.25 teaspoons white sugar
• 0.5 pound shrimp, chopped
• 2.25 teaspoons Vietnamese fish sauce

Recipe Instructions

Step 1

Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.

Step 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.

Step 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.

Step 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.

Step 5

Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.