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.

Recipe Summary

prep:
45 mins
cook:
5 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
12
Yield:
2 dozen egg rolls
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.

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  • 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.

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

228 calories; protein 12g; carbohydrates 13.8g; fat 13.5g; cholesterol 68.4mg; sodium 463.8mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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've always used it to make a nouc cham (dipping sauce) for the cha gio. As the submitter suggests you can add different ingredients. I like to add bean sprouts to the mixture. Read More
(4)

Most helpful critical review

Rating: 1 stars
07/01/2017
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 Read More
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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've always used it to make a nouc cham (dipping sauce) for the cha gio. As the submitter suggests you can add different ingredients. I like to add bean sprouts to the mixture. Read More
(4)
Rating: 5 stars
07/02/2017
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 and NO FLAVOR. (However we still really like JITB ones!) They freeze well BUT make SURE you cook them BEFORE freezing.. my first time i found they got sticky and ripped when I defrosted them and attempted to fry. Fish sauce really smells AWFUL & I found you HAVE TO USE IT to get the correct flavor. I dislike oysters but I love oyster sauce! If you're leary find a large oriental market to find a small bottle of the fish sauce. I got a 1.5 oz bottle the first time. Read More
(1)
Rating: 4 stars
12/22/2018
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. Read More
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Rating: 5 stars
05/25/2019
Nice recipe Similar to other recipe offered online! You can t go wrong with either. Read More
Rating: 4 stars
01/26/2016
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 as the rice paper wraps I purchased didn't really brown the way I would have expected in the deep fryer and some even "blew up". I used fresh oil that night and I think they actually would have cooked better in older oil for the deep fryer but would still recommend pan frying. Read More
Rating: 5 stars
01/09/2016
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 oil egg and a few other ingredients in place. great recipe though Read More
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Rating: 5 stars
01/09/2016
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. Read More
Rating: 4 stars
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 about 3 heaping tablespoons of filling per wrapper. If you use more than that you risk having a blowout (personal experience). It's fun to get everyone sitting around the table rolling them. Read More
Rating: 5 stars
05/14/2020
Delicious! The only variation I made was to use 1/3 cup filling in each egg roll. I used "Dynasty" Egg Roll Wrappers and the 2 Tablespoons of filling seemed a bit scant. So I followed the instructions on the package. They turned out awesome! Definitely a keeper! Read More
Rating: 1 stars
07/01/2017
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 Read More
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