Vietnamese Egg Rolls Recipe
Print Recipe
5 from 3 votes

Vietnamese Egg Rolls Recipe

Okay, I don’t know about you, but this egg rolls recipe is a big fat yes to me.
I actually thought I’d leapt in the dark when I went for this 7-self-collected-ingredients egg rolls recipe. But, guyssss. You won’t believe how it turned out so pop-the-corks like!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Asian, Vietnamese
Keyword: cha gio, cha gio recipe, vietnamese egg roll recipe, vietnamese egg rolls
Servings: 4 servings
Calories: 249kcal
Author: Luna Regina

Ingredients

  • 4 oz ground pork
  • 2 oz raw shrimp peeled, deveined and chopped
  • 0.2 oz wood ear mushroom chopped
  • 1 egg yolk
  • 1 oz carrot julienned
  • 2 oz taro julienned
  • 1 tbsp shallots chopped
  • 1 tsp garlic chopped
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/8 tsp sugar
  • 8 spring roll wrapper sheets
  • 1 cup of olive oil (*)
  • 1 oz lettuce
  • 2 oz tomatoes
  • 0.5 oz cilantro

Instructions

Make the filling:

  • In a medium bowl, mix together ground pork, shrimp, carrots, tarot, wood ear mushroom, garlic, shallot and egg yolk.
  • Add salt, sugar, and pepper and marinate them in 10 minutes by hands until perfectly mingled.

Wrap the roll:

  • Gently remove one wrapper and set it in front of you. Rotate it a bit so you look at it in a diamond shape.
  • Scoop a tablespoon of filling near the bottom of the nearest corner to you. Lift the bottom up and start rolling until it covers up all the filling.
  • Fold over the left side and the right side one after another, towards the center. 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.
  • Repeat until all the filling is done.

Fry:

  • Heat up a cup of oil to 350°F (175°C) in the pot.
  • Gently slide the raw egg rolls in, seam-side down.
  • Fry each side for 2 minutes and keep turning occasionally until they’re golden brown and crispy.
  • Put them out on a wire rack or paper towels to drain oil.

Serve:

  • Serve the rolls onto plate immediately when they’re still hot. Occasionally, put on some slices of tomato, cilantro and lettuce for an appealing display.

Notes

  • (*) Only part of oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 1 tbsp olive oil for 4 servings.
  • Use only one wrapper for each roll if you desire the best crispiness. The more layers you add, the more chewy they’ll get.
  • Roll small and tight. Don’t stuff in too much filling, and try to spread them evenly according to the wrapper’s size. Also, try not to leave spare sections of the wrappers afterwards. This way, either your filling will fall out while frying or your final result will come out just grittily weird.
  • You can totally freeze the unfried rolls to preserve them overnight. But once taken out of the fridge, these frozen rolls need to get back on the fry pan right away. Don’t let them unfreezed naturally beforehand, because it’ll just gross.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 22g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 92mg | Sodium: 300mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1644IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg