vietnamese egg rolls

These Vietnamese egg rolls crispy, deep fried, snacks made of pork, mung bean thread, jicama, onion, and mushroom. The result is delicious little bites great for party appetizers, casual snacking, or great added to bowls of bún thịt nướng too!

Vietnamese Egg Rolls Recipe (Chả Giò)

egg roll wrappers

lb pork

medium jícama ((about 1/2 cup))

onion (chopped)

bean thread noodle

wood ear mushrooms (chopped)

salt

tsp pepper

tsp sugar

water

tbsp flour

dipping fish sauce (nước chấm)

green leaf lettuce

Vietnamese perilla (kinh gioi)

Vietnamese balm (tia to)

mint

Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.

Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.

When soft, roughly chop bean thread noodles and mushrooms.

Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.

Cook and taste the filling: put 1/2 tsp of the mixture on a small plate and microwave it for a few seconds until its fully cooked. Taste it and adjust with salt, pepper, or any other adjustments to your liking. Keep in mind these rolls are meant to be dipped in fish dipping sauce.

Mix together water and flour for egg roll sealer, and microwave until just boiling.&nbsp;Wrap the egg rolls (see photos above for technique).

Fry at 325 °F until golden brown and fully cooked inside. About 12-16 minutes per batch.

These homemade Cha Gio Chay are wrapped using ingredients like taro and cabbage for a nutty and sweet filling that you won&#039;t find in stores!

Cha Gio Chay (Vegetarian Spring Rolls)

g / 0.04 lb shiitake mushrooms ((rehydrated and thinly sliced))

g / 0.04 lb woodear mushroom ((rehydrated and thinly sliced))

g / 0.02 lb green bean thread ((soaked))

g / 0.2 lb carrot

jicama

cabbage

spring roll wrapper ((we get it from the Asian supermarket))

salt ((or

tsp sugar ((or

vegetable stock powder

tbsp pepper (2)

tbsp oil

tbsp potato starch

Julienne the carrots, taro, cabbage and jicama, then put into a large mixing bowl.

Squeeze the water out of the green bean threads, woodear mushrooms and sliced shiitake mushrooms before adding it into the bowl along with the pepper, salt, sugar and vegetable stock powder.

Mix all the ingredients together before adding 2 tbsp oil and 2 tbsp potato starch and stirring it in.

Making The Filling

On a plate, lay the spring roll wrapper in a diamond shape and place roughly 1 tbsp filling in the middle, closer to the bottom.Note: If you&#039;re using larger wraps, add more filling to preference.

Bring the bottom corner up and wrap it tightly over the filling. To tighten it even more, pull the wrapped filling toward you.

Fold both the left and right sides in until it reaches the filling on either side.

Tightly roll upward.

Mix the potato starch and water for the starch slurry until well combined and wet your finger with it, then wet the top wrapper corner with some.

Roll the Cha Gio Chay all the way until completely sealed.

How To Roll A Spring Roll

Bring a wok or pan of oil to a medium heat (just enough for wooden chopsticks to start bubbling when placed in the oil) and gently lower each spring roll in, cooking a few at a time.

Let them cook for roughly 3-4 minutes each or until golden all around, placing each cooked one on a plate lined with paper towels or in a metal colander.

Serve fresh as is!

Frying The Spring Rolls

Easy vegan egg rolls that are super crispy on the outside and tender on the inside. Served with a spicy and garlicky dipping sauce! Better than takeout!

Easy Vegan Egg Rolls

taro (or one small white sweet potato)

carrot

tbsp mushrooms

cremini mushrooms

dry glass noodles

tsp black pepper

tsp salt

vegetable oil (for frying)

fish sauce (or use soy sauce)

1 and 1/2 tbsp sugar

lime juice

garlic

chili (finely chopped)

Peel the taro and carrot and rinse them under cold water. Finely shred them using a box grater, or a food processor fitted with the grating attachment. Transfer to a large mixing bowl.

Drain the dry black mushrooms and finely mince them. Add to the bowl. Mince the fresh cremini mushrooms and add them to the bowl as well.

Place the glass noodles in a small bowl. Boil a small pot of water, once boiling, pour over the noodles and let it sit for about 5 minutes, or until tender. Drain the noodles, rinse them under cold water, and chop them into 2-inch pieces. Add to the bowl.

Next, add the seasonings: sugar, black pepper, salt, nước mắm, and mushroom seasoning if using. Mix until everything is well combined. I usually use my hands to mix. At this point, you can tweak the seasonings to your liking by adding spices like five-spice, ginger, or even a drizzle of sesame oil for extra flavor. Personally, I didn&#39;t add any extras as I prefer to keep it simple and more traditional.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water. Set aside.

Lay one egg roll wrapper on a clean cutting board, one corner facing you. Place about 1/4 cup of the filling at the bottom of the wrapper and shape it into a log. Fold the bottom corner of the wrapper over the filling. Next, fold the right and left corners to enclose it. Continue rolling up tightly. Dip your finger into the cornstarch mixture and lightly wet the top corner, then finish rolling. This will allow you to securely close the egg roll and prevent it from unrolling.

Transfer to a clean plate and repeat with the remaining wrappers and filling. You can wrap the plate with plastic film and keep them in the refrigerator for up to two days, and fry them just before serving.

Heat the vegetable oil in a deep skillet (or large saucepan) over low-medium heat. Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, 7-10 minutes. Transfer to a plate lined with a kitchen paper towel to remove excess oil. Serve hot or at room temperature with the spicy dipping sauce!

In a small bowl, combine the vegan fish sauce (or soy sauce), water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.

Dipping Sauce

Just, YUM!
I finally tried these egg rolls, and they are wonderful! 
I did make a few changes so not authentically Vietnamese as your recipe. I used some grated tofu in place of the taro, I added some Napa cabbage as I wanted more veggies and I used shiitake mushrooms which I sautéed just slightly before adding to the filling. ALSO, I baked mine and while not as crunchy as fried, they did still get nice and crispy and I did not miss the oil. (brushed with sesame oil, baked at 425º  for about 14 minutes, flipped about halfway through).

I was excited to make these and they were great (even with rice paper and an air fryer)! thanks so much!

I used rice wrappers instead, because I couldn't find them in my store. The end result was amazing! First time doing any spring rolls whatsoever and I loved them! Thank you!

I have yet to make this recipe, but have been making various recipes for Spring rolls/egg rolls, trying to find the one I like best.   I am disappointed it has so many not-so-common ingredients, but .I will try it.   Sounds interesting.  FYI,  I have found Nasoya brand Vegan egg roll wraps in the refrigerated section at Walmart and Publix here in Northern Florida.  I also Air Fry my egg/spring rolls to reduce the oil content. If I feel the need to help them brown a little better, I give them a light spray of aerosol oil or Aquafaba before I put them in the Air Fryer.

I am so grateful for this delicious CRUELTY FREE as well as VERY Healthy ..AND..easier then I thought recipe!

Thak you for sharing your recipes! I'll try to make it! But with eggs wrap, because we have a gluten free diet.

Sometimes called spring rolls, other times called egg rolls, chả giò is a popular Vietnamese appetizer of bite-size crispy goodness. You've probably seen them in Vietnamese restaurants. Now try to make them at home!

Vietnamese Egg Rolls (Cha Gio)

lbs pork

mushrooms

oz dried bean thread vermicelli noodles

green onions

onion

sugar

black pepper

sesame oil

sea salt

oyster sauce

chicken bouillon powder

egg egg

Vegetable oil

fish sauce dipping sauce (Nuoc Mam Cham)

Prepare the dried ingredients

In a medium bowl, rehydrate dried wood ear mushroom and bean thread vermicelli/cellophane noodles in hot water for 10 minutes or until softened. Remove from water and finely mince. Set aside.

Prepare the pork filling

In a medium bowl, mix together ground pork, wood ear mushroom, vermicelli noodles, green onions, white/yellow onion, sugar, black pepper, sesame oil, salt, oyster sauce, and chicken bouillon powder. Set aside.

Prepare the wrappers

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing.

Assemble

Place about 2 tablespoons of filling at the bottom corner of the wrapper, then slowly start to roll it up. When you reach the halfway point, fold in the two sides, and continue rolling until nearly complete. Brush the top edge with beaten egg, then finish rolling up to seal. For additional guidance, refer to the step-by-step illustrated tutorial on the blog.

Deep fry

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for 5 minutes or until egg rolls are golden brown. Make sure they do not touch to prevent them from sticking together. Transfer egg rolls onto a wire rack to drain off excess oil.

Serve

Enjoy with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). You can also wrap the egg roll with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.

This is the best Vietnamese egg roll recipe! My mom uses oyster sauce in her recipe too but she never writes down measurements so it’s been hard for me to make it on my own. Thank you so much for the recipe. I made a batch tonight and I think your recipe is even better than my mom’s.

Over the years I've made many egg rolls and the filling has always been a let down. The filling of these rolls were next level. Perfect! We really enjoyed these, thank you Vicky.

https://www.youtube.com/watch?v=O2oF1ceHCyc

Vietnamese Egg Rolls (Cha Gio)
It's that time of year. Bring these Vietnamese egg rolls, spring rolls, however, you call it, to your next get-together and be a hero. 

Full recipe here:
https://www.vickypham.com/blog/vietnamese-egg-rolls-cha-gio

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