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Cha Gio Vietnamese Egg Rolls

Rated as 4.44 out of 5 Stars
2

"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 227
Original recipe yields 12 servings (2 dozen egg rolls)

Directions

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  1. Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
  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.
  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.
  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.
  5. Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

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


Per Serving: 227 calories; 13.5 13.8 12 68 464 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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

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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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 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...

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

Can anyone tell me how many egg rolls this recipe makes?

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...

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...

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.