Cha Gio Vietnamese Egg Rolls

  • Recipe By
  • Published Jun 13th
  • Ready In1h 5m
  • Servings12
  • Calories227
These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.

Cha Gio Vietnamese Egg Rolls Ingredients

The following are the ingredients needed to make delicious Cha Gio Vietnamese Egg Rolls for 12 servings:

  • 1 cup uncooked bean threads (cellophane noodles)
  • 1 large dried shiitake mushroom
  • 1 pound ground pork
  • 1/2 pound shrimp, chopped
  • 1 large carrot, peeled and grated
  • 1 small shallot, minced
  • 2 1/4 teaspoons Vietnamese fish sauce
  • 1 1/4 teaspoons white sugar
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 24 egg roll wrappers
  • 1 egg, beaten
  • oil for deep frying

Cha Gio Vietnamese Egg Rolls Cooking Instructions

  • Prep45m
  • Cook5m
  • Ready In1h 5m

To cook Cha Gio Vietnamese Egg Rolls, you need about 45 minutes of preparation time. The time needed to cook this Cha Gio Vietnamese Egg Rolls is about 5 minutes , and you can serve your Cha Gio Vietnamese Egg Rolls within 1 hour 5 minutes . The following are the steps to cook Cha Gio Vietnamese Egg Rolls easily:

  1. 1 Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
  2. 2 Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
  3. 3 Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
  4. 4 Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
  5. 5 Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

Notes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 227 calories; 13.5 grams of fat; 13.8 grams of carbohydrates; 12 grams of protein; 68 milligrams of cholesterol; 464 milligrams of sodium.

  1. May 25th 2019

    Nice recipe “Similar to other recipe offered online! You can’t go wrong with either.

  2. Dec 26th 2018

    Everyone in my family thought this was very good. I added about a cup of shredded cabbage. We used lumpia wrappers that were about 7.5 inches square and thought they were the right size. We ...

  3. Dec 21st 2018

    I use italian sausage instead of pork for a little extra flavor. Decent recipe. I'm gonna try an air fryer next time, though, to see if they turn out as well without all the extra oil.

  4. Jul 2nd 2017

    7 1 17These taste just like our favorite Vietnamese restaurant (only cheaper!) My husband and son will not eat any others now. The ones in the store and FF places are almost ALL cabbag ...

  5. Jun 30th 2017

    The rice noodles were soggy and the flavor was bland. It was missing something I'm just not sure what.. I will continue to find a better recipe

  6. Mar 16th 2016

    Can anyone tell me how many egg rolls this recipe makes?

  7. Jan 26th 2016

    I was hoping these would taste like the traditional ones that employees where I work bring in would taste like. They are close but not quite the same. I would also recommend pan frying the ...

  8. Jan 9th 2016

    This is similar to my mom's recipe and it's nice because it uses both pork and shrimp. i love her egg rolls and this is pretty much spot on. we don't add sugar to ours being that we use se ...

  9. Nov 30th 2015

    This has to be one of my favorite meals of all time. I've been making cha gio ever since my tour of duty in Vietnam. I must admit though that I've never added fish sauce to the ingredients ...