Name: Cha Gio Vietnamese Egg Rolls
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Uncooked bean threads (cellophane noodles) - 1 cup; Large dried shiitake mushroom - 1; Ground pork - 1 pound; Shrimp, chopped - ½ pound; Carrot, peeled and grated - 1 large; Shallot, minced - 1 small; Vietnamese fish sauce - 2 ¼ teaspoons; White sugar - 1 ¼ teaspoons; Salt - 1 ¼ teaspoons; Ground black pepper - 1 ¼ teaspoons; Egg roll wrappers - 24; Egg, beaten - 1; Oil for deep frying - 1

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cha Gio Vietnamese Egg Rolls

1. Uncooked bean threads (cellophane noodles) - 1 cup

2. Large dried shiitake mushroom - 1

3. Ground pork - 1 pound

4. Shrimp, chopped - ½ pound

5. Carrot, peeled and grated - 1 large

6. Shallot, minced - 1 small

7. Vietnamese fish sauce - 2 ¼ teaspoons

8. White sugar - 1 ¼ teaspoons

9. Salt - 1 ¼ teaspoons

10. Ground black pepper - 1 ¼ teaspoons

11. Egg roll wrappers - 24

12. Egg, beaten - 1

13. Oil for deep frying - 1

How to cook deliciously - Cha Gio Vietnamese Egg Rolls

1. Stage

Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.

2. Stage

Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.

3. Stage

Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the 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. Make additional egg rolls in same manner.

4. Stage

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. Stage

Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.