Easy Vietnamese Egg Rolls (Chả Giò)
Crispy golden brown Vietnamese egg rolls filled with noodles, ground meat, mushrooms, and vegetables with a homemade sweet tangy dipping sauce! These beat takeout and are a great side dish, appetizer, snack or for parties.
- Prep time
- 45 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 25 sheets spring roll wrappers (8.5 x 8.5 inches in dimensions)
- 2-3 cups vegetable oil (or any neutral oil)
- 1 lb ground pork (or ground chicken, turkey, beef or minced shrimp)
- 2 cups carrots (peeled and grated)
- 5.64 oz mung bean noodles (dried kind)
- 2 cups cabbage (grated)
- 3/4 cup onion (grated or finely chopped)
- 4 shiitake mushrooms (or wood ear mushrooms, finely chopped)
- 2 large eggs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp white granulated sugar
- 1.5 tbsp all purpose flour (or cornstarch )
- 3 tbsp water
- 1/2 cup white granulated sugar
- 1/2 cup water
- 1/3 cup fish sauce
- 1 bulb garlic (minced)
- 4 large red chilies (minced)
Instructions
- 1
Assemble Egg Rolls:
- 2
Prepare carrots, cabbage and onion by grating them with a box grater on a cutting board or using a food processor to shred or chop them.
- 3
In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water. Transfer to a large bowl. Cut the noodles into smaller pieces with clean kitchen scissors.
- 4
Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Set aside. Optional: Take about 1 tbsp and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar.
- 5
In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll “glue”.
- 6
Gently peel away one single spring roll wrapper and place onto a clean flat surface in a Diamond position. Fold the bottom corner 1/3 of the way up. Fill the wrapper with 3 levelled tablespoons of filling on the folded corner and shape filling into a log. Fold the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner. Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper. Note: Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.
- 7
Deep Fry Egg Rolls (or to Air Fry see Notes section below):
- 8
In a wok, deep fryer or large skillet on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches. Do not overcrowd.
- 9
Deep fry for 3 minutes, turning over at the halfway point. Transfer fried egg rolls onto a wired rack set on top of a baking sheet so excess oil can drip off.
- 10
Make Dipping Sauce
- 11
In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls!
- 12
To Freeze Leftovers
- 13
For any uncooked leftover egg rolls, place them in a single layer into a freezer bag into the freezer section of your refrigerator. They will last up to 2 months or before freezer burn starts to show. These can be deep fried, air fried or re-heated in your toaster oven from frozen.