Better Than Take Out Crispy Egg Rolls Recipe | Cha Gio

Step 1

Start by filling a bowl with warm water. Add the following ingredients and soak for 30 minutes

Step 2

Take your Egg Roll wrappers out of the freezer to defrost

Step 3

Once 30 minutes is up, Drain the water from your water and noodle mix and squeeze any excess water out. Use scissors or a knife to cut the mixture into 1/2" to 1" pieces.

Step 4

If using shrimp, while the noodles and mushrooms are soaking , prepare shrimp by deveining, removing shells and mincing into small pieces.

Step 5

Peel and shred your carrot

Step 6

Using a glove, peel the skin of your taro, and grate with a grater (Some people like me have an allergic reaction to raw taro)

Step 7

Into a mixing bowl combine all ingredients you have prepared, and the rest of the ingredients and seasonings. If the noodles and mushrooms are still soaking, you can add them in after the seasonings are all measured and added to the mixture.

Step 8

Once all the ingredients have been added to the mixing bowl, mix until the filling has turned into a sticky paste.

Step 9

Into a small bowl combine flour and water and mix well

Step 10

This recipe roughly makes 50 egg rolls if you are using about 2 tablespoons of filling per roll. I usually just take a heaping spoon and hope it all works out in the end! If there is any leftover filling, these also fry up as tasty meatballs.

Step 11

Open your package of egg roll wrappers and take out a small stack of 3-Cover the rest of the wrappers with a damp towel so they do not dry out.

Step 12

Separate the wrappers and place your first wrapper so its like a diamond shape

Step 13

Place about 2 tbsp of the filling on the lower third of the wrapper

Step 14

Fold up from the bottom corner closest to you fold up, sealing in the filling and smoothing out all the bubbles from the middle to the sides.

Step 15

Fold in the left side and right side towards the middle of the roll. Each roll should be about 4" long

Step 16

With your hands on the outer edges of the roll, push in any loose wrapper and tuck and roll until there is a small triangle left at the top.

Step 17

Use your finger to dip the flour mixture along the entire triangle and continue to roll to close your egg roll.

Step 18

Place your Egg roll flap side down, until you are done with all the wrappers or filling

Step 19

Preheat your oil to 350°F. This is usually the medium setting on your stove top.

Step 20

Add in the egg rolls and be careful not to crowd the pan. The egg rolls should not be touching.

Step 21

After about 6-7 minutes your egg rolls should be golden brown, and done cooking (I use a food thermometer to check the roll from the end. They should be at 165°F in the center.)

Step 22

Set the egg rolls aside on a cooling rack for 1-2 min so any excess oil can drip out, then transfer to a bowl or plate lined with a paper towel

Step 23

**Frozen Egg Rolls should take about 8-9 minutes to cook at 375°F**

Step 24

Egg rolls can be eaten on their own, wrapped in a lettuce wrap with herbs and noodles, or served with in a vermicelli bowl paired with nuoc cham.