Growing up, one of my best friends was Vietnamese and she and her family introduced me to the magic of Vietnamese Egg Rolls (Chả Giò). These, in my opinion, are SOOOOO much better than traditional Chinese egg rolls. One weekend, her mom taught us how to make them. And while it is a little labor intensive, the process is simple and they taste incredible when they’re freshly made.
Vietnamese Egg Rolls (Chả Giò) are tasty rolls of blended pork, shrimp and spices wrapped in rice papers then deep-fired until golden and crispy.
Served either as a main course or appetizer, these great-smelling and delicious little packages of goodness may be known as holiday treats, yet they can practically be served in any occasion or just any day when you desire a hearty snack.
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Vietnamese Egg Rolls (Chả Giò)
Course: AppetizersCuisine: VietnameseDifficulty: Medium10
servings45
minutes30
minutesIngredients
1 pkg. egg roll wrappers (recommend Menlo All-Purpose Wrappers)
Vegetable or Canola oil, for deep frying
Green leaf lettuce, for serving
Mint leaves, for serving
Lemongrass, for serving
- Nước Chấm Dipping Sauce:
3 tbsp 3 fish sauce
2 tbsp 2 white vinegar
3 tbsp 3 sugar
2 tbsp 2 lime juice
1 long red chili, finely chopped
2 garlic cloves, finely chopped
- Pork & Shrimp Filling:
2.8 oz 2.8 dried glass noodles
1/8 cup 1/8 wood ear mushrooms, chopped
7 oz 7 peeled, deveined and finely chopped shrimp
1 lb. 1 ground pork
3 shallots, finely chopped
1 egg
1 1/2 tbsp 1 1/2 fish sauce
1 tsp 1 sugar
1 tsp 1 ground white pepper
1 tsp 1 sea salt
- Wrapping Sealer
4 cups 4 warm water
1 tbsp 1 sugar
Directions
- For the Nước Chấm sauce, whisk together the ingredients and set aside until ready to serve.
- Soak the wood-eared mushrooms in hot tap water that has been microwaved for 40-seconds until soft, about 30 minutes
- To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean, dry dish towel. Twist the dish towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into shorter lengths.
- To the noodles, add the shrimp, ground pork, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
- Place a clean dish towel on your countertop.
- In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
- Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the dish towel. Place 2 tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
- Place the tray of spring rolls into the fridge uncovered for 30 minutes.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C), cook spring rolls until golden and blistered, about 12 – 15 minutes per batch. Drain on kitchen paper. - Serve with the Nước Chấm dipping sauce and use the lettuce leaves, mint, and lemongrass to wrap up the spring rolls.
Notes
- To keep the egg rolls as crispy as possible after frying, place them on a paper towel to cool over a drying rack and try not to stack them on top of each other.
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