Cha Gio (Vietnamese Egg Rolls)
Vietnamese egg rolls or cha gio filled with ground pork, wood ear mushrooms, onion, and jicama.
Servings: 40 egg rolls
Making the filling
Add the ground pork, shrimp wood ear mushrooms, cellophane noodles, onions, and jicama to a large bowl. Make sure to soak the cellophane noodles to soften them before adding them to the 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.
Serving: 1egg roll | Calories: 148kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 420mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg