Cha Gio Vietnamese Egg Rolls
Description
Cha gio Vietnamese egg rolls feature pork, shrimp, and veggies. Make a double batch of the recipe — they freeze well. And serve with a tangy sauce.
Ingredients
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1 cup uncooked bean threads (cellophane noodles)
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1 large dried shiitake mushroom
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1 pound ground pork
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1/2 pound shrimp, chopped
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1 large carrot, peeled and grated
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1 small shallot, minced
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2 1/4 teaspoons Vietnamese fish sauce
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1 1/4 teaspoons white sugar
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1 1/4 teaspoons salt
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1 1/4 teaspoons ground black pepper
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24 egg roll wrappers
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1 egg, beaten
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oil for deep frying
Directions
1
Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
2
Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
3
Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
4
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.
5
Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.