Cha Gio Vietnamese Egg Rolls

Cha gio Vietnamese egg rolls feature pork, shrimp, and veggies. Make a double batch of the recipe — they freeze well. And serve with a tangy 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 cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.

Step 2

Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.

Step 3

Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.

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

Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.