Authentic Vietnamese Egg Rolls
This authentic Vietnamese egg roll recipe (cha gio) is made of heavenly, delicious ingredients for its filling that is wrapped and contained a deep-fried, smooth and crispy sheet of rice paper that is absolutely divine. With the filling containing of ground pork, jimica, shrimp, crab meat, shredded carrots and bean noodles, this deep-fried wrapper is utterly delicious.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds of ground pork
- 20 ounces of crab meat
- 1/2 cup of onions, finely minced
- 1/2 cup of carrots, finely minced
- 1/2 cup of jicama, finely minced
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup shredded wood ear mushroom, dried
- 3.5 ounces package dried bean thread noodles
- 50-count package of spring roll wrappers, defrosted overnight
- 1 egg yolk, slightly beatened
- Canola Oil (enough to fill pot)
Instructions
- 1
Soak the cellophane bean thread noodles and wood ear mushroom in warm water until soft. Let them soak for 10 minutes, and drain the cellophane bean thread noodles and wood ear in a colander. Use kitchen shears to cut the noodles into 1 inch pieces. The wood ear mushrooms should already be shredded. Set both aside.
- 2
Shred the jicama and carrots and prepare them for adding to a bowl.
- 3
Add the pork, shredded crab meat, salt, ground pepper, carrot, garlic, shallot and fish sauce and mix well.
- 4
Tear off the first sheet of spring roll wrapper. Gently remove one wrapper and set it in front of you – it should sit in front of you in the shape of a diamond. Add 2 tablespoons of the mixture on one of the corners. Wrap the corner over the mixture, and take the two side corners and overlap them. Next, roll the spring roll, tightening as you get to the last corner.
- 5
Continue rolling egg roll until it is completely wrapped. Dab some egg wash on and under the envelope-looking fold to seal the egg roll. Before finishing and completing the roll, take your finger and dabb it in the egg yolk to seal it. Continue until all wrappers are rolled. Place on a lined baking sheet.
- 6
Continue this process until the entire mixture is gone. This recipe should yield 25-30 egg rolls.
- 7
Heat the canola oil to 350 degrees, ensuring that the oil is hot enough. Fry the egg rolls until golden brown (approximately 10 minutes per batch). Avoid overcrowding the egg rolls in the frying pot. Keep an eye on the eggrolls and flip them every so often.
- 8
Remove egg rolls when done and set it on a paper towel to absorb excess oil. Let it cool for a few minutes. While waiting for the egg rolls to cool, combine all ingredients for Nouc Mam recipe sauce together to make the sauce (it's really easy)
- 9
Serve immediately with Vietnamese sweet and sour sauce dipping sauce (Nuoc Mam Cham). You can eat the egg rolls by themselves or wrapped with lettuce and assorted Vietnamese herb