I was going through in my head which Vietnamese recipes I have not made yet because there really aren’t that many left, and I was like I haven’t made egg rolls! Cha gio remains one of my favorite dishes in Vietnamese culture. 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 her recipe because you just don’t mess with something that ain’t broken. 🙂
What is cha gio?
Cha gio is the fried egg roll from Vietnam. It is made with ground meat (usually pork), mushrooms, noodles, and diced vegetables (usually carrots or jicama) all wrapped in rice paper. Like a lot of other Vietnamese dishes, there is no standard version of this recipe. Every cha gio recipe varies by family or individual. 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.
Ingredients, Substitutions & Adjustments
- 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.
- Shrimp – Shrimp adds a bit of sweetness to this dish.
- Wood ear mushrooms – Adds texture and umami flavor to these egg rolls. If you can’t find wood ear mushrooms, use shiitake mushrooms.
- Cellophane noodles (fensi) – These are the thin clear noodles you see in Asian grocery stores. If you can’t find this ingredient, I would just leave it out.
- Yellow onion – Adds sweetness and texture to this dish.
- Jicama – Adds sweetness and texture to this dish. Use daikon or turnip as a substitute.
- Eggs – Binds the filling together.
- Salt and pepper for seasoning
- Granulated sugar – Adds sweetness to the dish.
- Sesame oil & fish sauce – Adds a smoky and umami flavor to the dish.
- Egg roll wrappers – This is used to form the egg rolls. 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.
- Neutral oil for frying – I use vegetable oil but any kind of neutral oil should work.
Making my cha gio
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 filling and rolling your egg rolls
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. 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.
Once you’re satisfied with the filling, you can now start rolling your egg rolls! Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond. Fold the bottom corner up about 2/3 up the wrapper (see picture for reference). 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. Fold the left and right edges tightly over the filling, so it now looks like an open envelope. 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.
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.
Tips on how to make the perfect cha gio
- Roll your egg rolls TIGHTLY – Make sure your egg rolls are as tight as possible. Any small opening will allow oil to seep inside, and your egg roll wrapper will break apart.
- 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 make sure your egg rolls fry evenly? – Definitely take your time frying these things. I like to keep my temperature around 270 degrees F so the egg roll cooks through and it is golden brown on all sides.
- How do you store egg rolls? – My mom does this a lot. She usually makes a huge batch and fries only some of them. She then puts the rest in a freezer bag to store for later. Every time she wants to make a few, she heats up some oil and throws them in. The egg rolls should keep for ~3 months in the freezer.
- How do you eat egg rolls? – Traditionally, you can eat egg rolls 2 ways. You can wrap them in lettuce and some herbs and dip them in nuoc cham. Or you can eat them in a vermicelli bowl with vermicelli noodles, fresh herbs, and pickled vegetables.
Did you make this dish?
If you made this dish, I would love to see!
Follow Cooking Therapy on Instagram, snap a photo, and tag and hashtag it with @cooking__therapy and #beccascookingtherapy.
Stay connected and follow along on Facebook, Pinterest, and Instagram for all my latest recipes.
Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!
Cha Gio (Vietnamese Egg Rolls)
Equipment
Ingredients
- 1 ½ lb ground pork
- ½ lb shrimp minced
- 5 oz wood ear mushrooms minced
- 8 oz cellophane noodles cut into 1 inch long strips
- 1 large yellow onion minced
- 16 oz jicama minced
- 2 eggs
- 1 tbsp garlic salt
- 1 tbsp pepper
- 1 tbsp granulated sugar
- 1 tsp sesame oil
- 5 tsp fish sauce
- 2 packages egg roll wrappers
Instructions
Making 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.
- 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.
Rolling the egg rolls
- 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.
- Once you’re satisfied with the filling, you can now start rolling your egg rolls! Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond. Fold the bottom corner up about 2/3 up the wrapper (see picture for reference).
- 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.
- Fold the left and right edges tightly over the filling, so it now looks like an open envelope. Grab the bottom of the egg roll and begin rolling it tightly.
- When you get to the end of the egg roll 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.
Frying the 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.
Nutrition
114
I have a silly question. Every time I see a picture of a Vietnamese egg roll they are flawlessly smooth. I used to work with someone who would bring them in and again, smooth. When I try to make egg rolls, they look like the Chinese takeout version… Kind of bumpy on the surface. Am I doing something wrong?
Hi Karen! Unfortunately, I am not sure why they are bumpy on the surface. I will say if you fry at a low temperature, you should be fine.