Cha Gio – Vietnamese Egg Rolls

Cha Gio 1

Now that everyone’s had their fill of chips and dips and everything else we ate during the Superbowl, here’s a different appetizer to treat your taste buds.  This week’s Mom’s 52 recipe is for homemade Cha Gio – Vietnamese Egg Rolls.  Touchdown!

Cha Gio – Vietnamese Egg Rolls

INGREDIENTS – makes 20 Egg Rolls:

  • 1/2 C.  dried black fungus/mushrooms
  • 1/3 lb. shrimp, peeled & deveined
  • 1/2 lb. ground pork
  • 1/2 C. carrots, finely shredded (or finely chopped by a food processor)
  • 3 green onions, chopped
  • 2 Tbsp. nuoc mam (fish sauce)
  • 1/8 tsp. pepper
  • 1/2 tsp. sugar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1 egg + 1 egg white
  • 1 package of egg roll wrappers (aka pastry wrappers)
  • canola/vegetable oil, for frying
  • lettuce leaves, for garnish

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STEP 1:  MAKE THE CHA GIO FILLING

  1. Soak the black fungus/mushrooms in hot water for 10 minutes to rehydrate.  Drain.  Chop coarsely.
    "Dried Black Fungus" can be found in most Chinese/Vietnamese markets.  Find "shredded" versions (not pictured), if available.
    “Dried Black Fungus” can be found in most Chinese/Vietnamese markets. Find “shredded” versions (not pictured), if available.

    Soak "dried black fungus" in hot water to rehydrate.
    Soak “dried black fungus” in hot water to rehydrate.
  2. Using a food processor, turn the shrimp into a paste.  Place into a large mixing bowl.
  3. Add to the mixing bowl the ground pork, carrots, green onions, rehydrated mushrooms, nuoc mam, pepper, sugar, garlic powder, and onion powder.  Mix well to combine.
  4. Add one whole egg to the mixture and mix again to complete the Cha Gio – Vietnamese Egg Rolls filling.

    Filling for Cha Gio - Vietnamese Egg Rolls.
    Filling for Cha Gio – Vietnamese Egg Rolls.

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STEP 2:  ROLL THE CHA GIO

  1. Place one egg white into a small dish.
  2. Make sure the egg roll/pastry wrappers have defrosted.  Carefully peel away one wrapper and place on a plate.

    If you like the really chewy type of egg rolls, use rice paper instead of these egg roll/pastry wrappers.
    If you like the really chewy type of egg rolls, use rice paper instead of these egg roll/pastry wrappers.
  3. Roll 20 rolls, spooning approximately 2 Tbsp. of filling into each wrapper.

    Step 1:  Spoon 2 Tbsp. of filling onto a wrapper, placing it about 1/3 of the way up from the bottom.
    Step 1: Spoon 2 Tbsp. of filling onto a wrapper, placing it about 1/3 of the way up from the bottom.
Step 2:  Fold up from the bottom, covering the filling, and squeezing down gently to tap out any air.
Step 2: Fold up from the bottom, covering the filling, and squeezing down gently to tap out any air.
Step 3: Fold in the sides and gently crease, making sure to yield straight and parallel lines on the right and left.
Step 3: Fold in the sides and gently crease, making sure to yield straight and parallel lines on the right and left.
Step 4: Roll the egg roll, and brush the end with egg white to seal.
Step 4: Roll the egg roll, and brush the end with egg white to seal.

Cha Gio 3

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STEP 3:  FRY THE CHA GIO

  1. Pour enough vegetable/canola oil into a large skillet to rise 1″.  Turn the heat on to high.
  2. Once heated, carefully place the Cha Gio – Vietnamese Egg Rolls into the skillet.  The oil should gently bubble around each egg roll.  Turn the heat down to medium.

  3. Fry the egg rolls for 16-20 minutes each, flipping once, until they turn a light, golden brown.  Adjust heat, as needed, to maintain a small simmer around each roll.
  4. Remove cooked Cha Gio – Vietnamese Egg Rolls from the oil and place onto a dish lined with paper towels to soak up excess oil.  Serve with fresh lettuce and Nuoc Mam Cham – Dipping Fish Sauce.

Was this Mom’s 52 recipe helpful?  Do you have any questions about this recipe?  Please post your comments below.  If I don’t know the answer, I’ll send your question to Mom! 

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