Pork Eggrolls / Chả Giò Thịt Heo
Egg rolls are probably the most well-known Asian appetizer, and for good reason! They are an absolutely perfect bite: juicy, savory, crispy, and all wrapped up in a convenient little vehicle.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz Egg Roll Wrapper
- 1 Egg
- Oil (For Frying)
- 1 lb Lean Ground Pork
- 1/4 cup Dried Wood Ear Mushroom
- 1 1/4 oz Bean Thread Noodles
- 20 oz Carrot
- 20 oz Taro
- 1 Egg
- 1 tbsp Fish Sauce
- 1 tsp Sugar
- 1 tsp MSG
- Salt and Pepper to Taste
Instructions
- 1
Rehydrate wood ear mushroom and bean thread noodles in warm water for 10 minutes. Drain, then using scissors, cut into little pieces
- 2
Combine lean ground pork, rehydrated wood ear mushrooms, and bean thread noodles in a mixing bowl. Peel and grate carrot and taro, then add to the mixing bowl
- 3
Season filling with fish sauce, sugar, MSG, salt and pepper. Mix well and set aside
- 4
Beat one egg to use to seal
- 5
Lay the egg roll wrapper flat, with one corner pointed towards you, and fold that corner to the halfway point. Add a small spoonful of the filling and roll over once. Fold two sides together and finish rolling egg roll tightly. Using the egg, seal the egg roll
- 6
Deep fry in 350-degree oil until golden brown, about 7 minutes