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My review
Cha Gio Vietnamese Egg Rolls
2
Joann Lai
"These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful."
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Ingredients
1 h 5 m servings 227Original recipe yields 12 servings (2 dozen egg rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
- 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.
- 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.
- 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.
- Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
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Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
11/30/2015
This has to be one of my favorite meals of all time. I've been making cha gio ever since my tour of duty in Vietnam. I must admit though that I've never added fish sauce to the ingredients. I'...
Most helpful critical review
6/30/2017
The rice noodles were soggy and the flavor was bland. It was missing something I'm just not sure what.. I will continue to find a better recipe
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11/30/2015
This has to be one of my favorite meals of all time. I've been making cha gio ever since my tour of duty in Vietnam. I must admit though that I've never added fish sauce to the ingredients. I'...
7/2/2017
7 1 17 These taste just like our favorite Vietnamese restaurant (only cheaper!) My husband and son will not eat any others now. The ones in the store and FF places are almost ALL cabbage an...
12/26/2018
Everyone in my family thought this was very good. I added about a cup of shredded cabbage. We used lumpia wrappers that were about 7.5 inches square and thought they were the right size. We used...
12/21/2018
I use italian sausage instead of pork for a little extra flavor. Decent recipe. I'm gonna try an air fryer next time, though, to see if they turn out as well without all the extra oil.
6/30/2017
The rice noodles were soggy and the flavor was bland. It was missing something I'm just not sure what.. I will continue to find a better recipe
3/16/2016
Can anyone tell me how many egg rolls this recipe makes?
1/26/2016
I was hoping these would taste like the traditional ones that employees where I work bring in would taste like. They are close but not quite the same. I would also recommend pan frying these a...
1/9/2016
This is similar to my mom's recipe and it's nice because it uses both pork and shrimp. i love her egg rolls and this is pretty much spot on. we don't add sugar to ours being that we use sesame...
1/9/2016
This recipe is just what I was looking for! Tastes exactly like the ones you get at your local Vietnamese place. I made a large batch and froze them and they kept very well.