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Cha Gio Vietnamese Egg Rolls

Cha Gio Vietnamese Egg Rolls

Cost $15, save $20

Source: Recommended by CookPal

  • 28 Min
  • 12 Servings
  • $15

INGREDIENTS

  • Protein

    • 1 pound ground pork
    • 🦐 8 ounces shrimp, chopped
    • 🥚 1 large egg, beaten

  • Vegetables

    • 🥕 1 large carrot, peeled and grated
    • 🧅 1 small shallot, minced

  • Seasoning

    • 2 ¼ teaspoons Vietnamese fish sauce
    • 1 ¼ teaspoons white sugar
    • 🧂 1 ¼ teaspoons salt
    • 1 ¼ teaspoons ground black pepper

  • Staples

    • 1 cup uncooked bean threads (cellophane noodles)

STEPS

1

Soak cellophane noodles in warm water until pliable, about 15 minutes. Drain well.

2

Combine noodles, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed and evenly distributed.

3

Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center, fold and roll to seal with beaten egg.

4

Heat oil in a deep fryer, wok, or large saucepan to 350°F (175°C).

5

Lower egg rolls carefully into the hot oil in batches and fry until golden brown, 5 to 8 minutes. Drain on paper towels.

NUTRIENTS

Per 1 serving

🔥

228

Calories

  • 12
    Protein
  • 14
    Carbs
  • 14
    Fats

💡 For added flavor, you can include julienned taro or minced crab in the filling.Freeze leftover egg rolls for future use; they reheat easily in an oven or air fryer.Ensure the oil temperature is correct to prevent soggy rolls.