Cha Gio Re / Netted Egg Rolls
A few weeks ago, my dear friends Emily and Johnson took a trip down to Orange County. When they came back, they surprised me with a small souvenir that immediately caught my attention. A bag of frozen egg rolls. But these were not just any old egg rolls. They were Cha Gio Re, also known
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz Netted Egg Roll Wrap
- Oil, For Frying
- 1 lb Ground Pork
- 8 oz Crab Meat
- 1 oz Bean Thread Noodles
- 1/4 cup Dried Wood Ear Mushroom
- 2 oz Carrot
- 1 Egg
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1 tsp MSG
- 1/2 tsp White Pepper
Instructions
- 1
Prep Ingredients:
- 2
Thaw frozen netted egg roll wrappers at room temperature for 30 minutes. Rehydrate dried wood ear mushrooms and bean thread noodles in water for 10 minutes. Drain well and finely chop both. Peel and grate carrots
- 3
Make the Filling:
- 4
In a large bowl, combine ground pork, lump crabmeat, chopped wood-ear mushrooms, bean thread noodles, and grated carrots. Add a whole egg, fish sauce, sugar, MSG, and white pepper. Mix thoroughly until evenly combined
- 5
Make the Cha Gio Re:
- 6
Lay one netted wrapper flat. Place filling near the bottom center. Roll once, shape, and press the filling into place, then fold in both sides, and continue rolling tightly. Dab the edge with water to seal, then place seam-side down. Repeat with the remaining wrappers and filling
- 7
Heat neutral oil to 350F. Fry egg rolls for 6 to 7 minutes, or until cooked through. Fry in batches to maintain oil temperature. Drain on a wire rack or paper towels. Serve hot. Enjoy!