Cha Gio Vietnamese Egg Rolls
Course: Appetizers and snacksCuisine: VietnamesePrep Time
45 mins
Cook Time
5
minutesAdditional Time
15
minutesTotal Time
1 hr 5 mins
Servings
12
Yield
24 egg rolls
Ingredients
1 cup — uncooked bean threads (cellophane noodles)
1 — large dried shiitake mushroom
1 pound — ground pork
½ pound — shrimp, chopped
1 large — carrot, peeled and grated
1 small — shallot, minced
2 ¼ teaspoons — Vietnamese fish sauce
1 ¼ teaspoons — white sugar
1 ¼ teaspoons — salt
1 ¼ teaspoons — ground black pepper
24 — egg roll wrappers
1 large — egg, beaten
undefined — vegetable oil for deep frying
Directions
- Soak bean threads and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushrooms.
- Combine bean threads, mushrooms, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and evenly distribute filling ingredients.
- Place egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across center of wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Repeat with additional wrappers.
- Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
- Fry egg rolls in batches until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Source:
