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
STEP 1: MAKE THE CHA GIO FILLING
- Soak the black fungus/mushrooms in hot water for 10 minutes to rehydrate. Drain. Chop coarsely.
- Using a food processor, turn the shrimp into a paste. Place into a large mixing bowl.
- 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.
- Add one whole egg to the mixture and mix again to complete the Cha Gio – Vietnamese Egg Rolls filling.
STEP 2: ROLL THE CHA GIO
- Place one egg white into a small dish.
- Make sure the egg roll/pastry wrappers have defrosted. Carefully peel away one wrapper and place on a plate.
- Roll 20 rolls, spooning approximately 2 Tbsp. of filling into each wrapper.
STEP 3: FRY THE CHA GIO
- Pour enough vegetable/canola oil into a large skillet to rise 1″. Turn the heat on to high.
- 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.
- 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.
- 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.
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