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Vietnamese Egg Rolls Recipe

Chả Giò Recipe (Vietnamese Egg Rolls)

Chả giò are Vietnamese egg rolls, a delightful appetizer. Give this recipe a chance! It will become your next favorite dish.
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Course: Appetizer
Cuisine: Vietnamese
Keyword: Chả Giò, Vietnamese Egg Rolls
Level of Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 20 servings
Calories: 68kcal

Equipment

  • Pan
  • Chopping Board
  • Mixing Bowl
  • Wooden Spoon
  • Basting Brush
  • Knife
  • Tongs
  • Paper Towels

Ingredients

  • 0.66 pounds of ground pork
  • 0.44 pounds of ground shrimp
  • 1 ounce of wood ear mushrooms
  • 0.35 ounces of shallots
  • 1 carrot
  • 0.44 pounds taro
  • 20 all-purpose spring roll wrappers
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 0.5 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon oyster sauce
  • Cooking oil
  • Fresh vegetables: lettuce, spearmint, beefsteak plant, Vietnamese balm
US Customary - Metric

Instructions 

  • Slice the taro, wood ear mushrooms, and carrot thinly. Mince the shallots.
    Prepare The Filling
  • Put the ground pork, ground shrimp, taro, carrots, wood ear mushrooms, and shallots in a large bowl.
    Put The Ground Pork Ground Shrimp
  • Season the mixture with fish sauce, sugar, pepper, salt, and oyster sauce. Mix well and refrigerate for 20 minutes.
    Mix Well And Refrigerate
  • Beat an egg in a small bowl. Spread a wrapper on a flat surface.
    Fold one end of the wrapper and place some filling on the folded part
    Wrapper On A Flat Surface
  • Fold the two sides of the wrapper over the filling.
    Fold The Two Sides
  • Carefully roll the wrapper up, using the beaten egg to seal the edge.
    Carefully Roll The Wrapper Up
  • Repeat until you run out of the filling.
    Place The Finished Rolls On Plate
  • Pour cooking oil into a pan. You should add enough oil to cover the egg rolls slightly.
    Once the oil is heated, add the rolls and fry them over medium heat until golden brown and crispy. Flip them occasionally so all sides are cooked.
    Fry The Egg Rolls
  • Transfer the cooked rolls onto paper towels to absorb the excess oil.
    Cha Gio Onto Paper
  • Enjoy!
    Vietnamese Egg Roll

Video

Notes

  • The total time above is based on 20 egg rolls.
  • If the wrappers stick together and are a bit moist, try placing them in the fridge for about 30 minutes to 1 hour.
  • Avoid frying the rolls on high heat.
  • Frying the rolls twice can improve their crispness. First, fry them on low heat to cook the filling, then drain off the excess oil. When you're about to serve the rolls, fry them a second time until crispy.
  • Don't wrap the rolls too tightly or loosely.
  • Adding a few drops of lemon juice when frying the rolls can make them crispier.
  • You can use water to seal the edge instead of beaten eggs.
  • Refrigerating the rolls for 15 to 20 minutes before frying will result in crispier results.
  • Fry the rolls in small batches.
  • You can air fry the egg rolls for 10 minutes at 325°F or for 5 minutes at 350°F.

Nutrition

Calories: 68kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 238mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.3mg