Freezing Instructions: These egg rolls freeze exceptionally well. After rolling, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag for longer storage. Fry directly from frozen, adding a few minutes to the cooking time. Flavor Variations: For a delightful twist, incorporate shredded cabbage or julienned taro into the filling. Alternatively, enrich the flavor profile by adding minced crab meat for an extra layer of decadence.
Cha Gio Vietnamese Egg Rolls
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PREP TIME45 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 5 mins
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SERVING12 People
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VIEWS57
Embark on a culinary journey to Vietnam with these crispy, savory Cha Gio, or Vietnamese Egg Rolls. Packed with a flavorful mixture of pork, shrimp, and aromatic vegetables, these golden delights are perfect as an appetizer or a satisfying snack. Make a big batch – they're incredibly addictive!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol68 mg
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Fiber1 g
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Protein12 g
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Saturated Fat3 g
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Sodium464 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Rehydrate Aromatics: Soak the cellophane noodles and shiitake mushroom in warm water until they are pliable and softened, approximately 15 minutes. Once softened, thoroughly drain and finely mince the mushroom.
02
Step
5 mins
Craft the Filling: In a large mixing bowl, combine the softened noodles, minced mushroom, ground pork, chopped shrimp, grated carrot, minced shallot, Vietnamese fish sauce, sugar, salt, and black pepper. Gently toss the mixture until all ingredients are uniformly distributed, ensuring to break up any large clumps of pork. (5 minutes)
03
Step
20 mins
Assemble the Rolls: Position an egg roll wrapper diagonally on a clean, flat surface. Evenly distribute a scant 2 tablespoons of the pork filling across the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners to enclose the filling securely. Brush the top corner of the wrapper with the beaten egg; continue rolling tightly to seal. Repeat this process with the remaining wrappers, pork filling, and beaten egg. (25 minutes)
04
Step
5 mins
Fry to Golden Perfection: Heat the oil in a deep fryer, wok, or large saucepan to a temperature of 350 degrees F (175 degrees C). A simple test to check the oil's readiness is to drop a small droplet of water into the oil – if it jumps and sizzles vigorously, the oil is ready. (5 minutes)
05
Step
8 mins
Fry in Batches: Carefully lower the egg rolls into the hot oil in manageable batches, ensuring not to overcrowd the fryer. Fry until they achieve a beautiful golden brown color, approximately 5 to 8 minutes. (10 minutes)
06
StepDrain and Serve: Once golden brown, remove the egg rolls from the oil and place them on paper towels or paper bags to drain excess oil. Repeat the frying process with any remaining egg rolls. Serve hot and enjoy!
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RECIPE REVIEWS
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Please Rate
Rosanna Huels
Apr 30, 2025I love that I can customize the filling with different vegetables and meats.
Gisselle Macgyver
Apr 20, 2025My egg rolls kept falling apart during frying. What am I doing wrong?
Grady White
Dec 29, 2024The recipe is easy to follow, and the results are fantastic! Thanks for sharing!
Melba Hirthe
Dec 19, 2024These are so much better than store-bought egg rolls! So fresh and delicious.
Araceli Donnelly
Dec 17, 2024I've made these several times now, and they're always a hit. Freezing them is a lifesaver for busy weeknights.
Hudson Hirthe
Dec 2, 2024These were amazing! The perfect appetizer for my party.
Gretchen Mosciski
Oct 25, 2024The filling was so flavorful. I added some shredded cabbage, as suggested, and it was a great addition!
Melvina Walter
Oct 21, 2024I tried these with a dipping sauce made of fish sauce, lime juice, and sugar, and it was the perfect complement.