Authentic Cha Gio (Vietnamese Egg Rolls)

Cha gio or Vietnamese egg rolls is one of my favorite Vietnamese dishes, appearing at dinner parties and family dinners alike. It is such a versatile dish that can be eaten as an appetizer dipped in nuoc cham or in a vermicelli bowl like bun cha gio. This blog post will teach you how to make a large batch of authentic cha gio, and how to achieve consistent results every time!

Cha gio or Vietnamese egg rolls remains one of my favorite Vietnamese appetizers, and it’s definitely one of the most popular. It can be eaten in a variety of different ways and is actually really easy to store. My mom usually makes 50 at once and freezes most of them for later. When she’s ready to have some, she pulls out a few, fries them, and serves them. This recipe is one that me and her have made for years (over 30 years and counting!), so it has been tested many times over.

My mom’s cha gio recipe

Every cha gio recipe is different. My version, or rather my mom’s version, of cha gio uses ground pork, minced shrimp, wood ear mushrooms, cellophane noodles, and diced jicama for the filling. For the crispy exterior, she uses egg roll wrappers instead of rice paper which is pretty non-traditional. The use of wheat-based egg roll wrappers became more common in Western countries because they last longer than rice paper. Cha gio made with rice paper only lasts a few hours because the skin becomes soggy quickly.  Those made with egg roll wrappers last a few months with proper storage.

Some deets about key ingredients

• Ground pork – The most traditional meat used in these egg rolls. I would definitely try to use ground pork if you can, but if you need a substitute, use ground chicken.
• Wood ear mushrooms – If you can’t find wood ear mushrooms, use shiitake mushrooms.
• Jicama – Use daikon or turnip as a substitute.
• Egg roll wrappers – I would use any brand of egg roll wrapper you can find. If you can’t find egg roll wrappers, use rice paper. Rice paper is the more traditional wrapper used for Vietnamese egg rolls.

Which brand of egg roll wrappers should you use?

I’ve tested a few different brands of egg roll wrappers and they’re definitely not all the same. One time I bought whatever they had at the store, and they were so hard to work with! They kept ripping! The ones that I like to use the most is the Wei Chuan spring roll wrapper shells or the Spring Home spring roll pastry. Both egg roll wrappers have a nice springy texture that enables you to wrap the egg roll tightly. They also fry really well.

How to make my mom’s cha gio recipe

Cha gio can be a labor of love, but it is so worth it in the end! Also make sure to not lose hope when you make these. It took me awhile to get them right!

Making the egg roll filling

First make the filling. Add the ground pork, shrimp wood ear mushrooms, cellophane noodles, onions, and jicama to a large bowl. Separate the yolk from the egg whites. Add the egg yolks to the mixture, and set aside the egg whites in a small bowl. (The egg whites will be used to seal the egg roll.) Lastly, add the garlic salt, pepper, granulated sugar, sesame oil, and fish sauce to the mixture. Mix everything together using your hands or a large spoon. Take a small piece of the filling and sear it on the stove. Once done cooking, taste it to check for seasoning. If it tastes bland, add more salt.

Tip #1: It’s important to test a small piece of the filling to taste for seasoning. This one of my mom’s keys to success!

How to Wrap Egg Rolls (Step-by-Step Instructions)

Once you’re satisfied with the filling, you can now start rolling your egg rolls!

1. Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond.
2. Fold the bottom corner up about 2/3 up the wrapper (see picture for reference).
3. Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long.
4. Fold the left and right edges tightly over the filling, so it now looks like an open envelope.
5. Grab the bottom of the egg roll and begin rolling it tightly. When you get to the end of the wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll. Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.

Tip #2: Make sure your egg roll is as tight as can be. You don’t want oil seeping into the filling.

Frying your egg rolls

Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using. Fry for ~10 minutes until golden brown on all sides. If the oil doesn’t fully cover your egg rolls, fry for 5 minutes on each side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through. Place egg rolls on paper towels to soak up excess oil and serve! Eat with fresh herbs or in a vermicelli bowl.

Tip #3: Keeping a constant oil temperature is so important. This helps your egg roll fry evenly. I would use a thermometer if possible. Too hot, and the outside will burn before the inside cooks through. Too cool, and the egg roll will be way too oily. It’s a delicate balance.

Key Tip: Don’t use too much filling and spread it out evenly

The key to getting a uniform shape is to shape your filling evenly! It also helps your egg roll cook all the way through. I usually aim to use 3 tablespoons of filling, spreading it out 4 inches wide and 3/4 of an inch thick. See images above for reference.

How do you eat cha gio?

Traditionally, you can eat egg rolls 2 ways. You can wrap them in lettuce and some herbs and dip them in nuoc cham. This is how Vietnamese people eat them as an appetizer. Or you can eat them with vermicelli noodles in a bowl like bun cha gio and bun thit nuong or on a banh hoi plate filled with fresh herbs and pickled vegetables in dishes .

Did you make this dish?

If you made this dish, I would love to see!

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