Cha Gio Vietnamese Egg Rolls

Crispy Vietnamese egg rolls are packed with pork, shrimp, and veggies, perfect for dipping in a tangy sauce. Make a double batch—they freeze very well!

• 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

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 2

Soak bean threads and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushrooms.

Step 3

Combine bean threads, mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and evenly distribute filling ingredients.

Step 4

Place egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across center of 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. Repeat with additional wrappers.

Step 5

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