Vietnamese Egg Rolls Cha Gio
38,099
Published 2020-09-28
1/2 lb shrimp
1/2 cup bean thread noodles, soak in tap water for 5 minutes
1/4 cup wood ear mushroom, soak in water 5 min wash and drain well
1 cup jicama, peel and shredded, sprinkled a pinch of salt, let sit, squeeze out excess water
1 cup taro root, shredded, squeeze out excess water
1 carrot, peel and shredded, pinch of salt, squeeze out excess water
1 cup shredded cabbage, sprinkle a pinch of salt, let sit, squeeze out excess water
1 cup onion, pinch salt, let sit, squeeze out excess water
1 tbs minced garlic1 cup chopped green onion
1/2 Tbs salt
1 Tbs sugar
ground black pepper
1 egg
2 Tbs flour
4 Tbs water
spread on to a 16 X 12 baking sheet so you will have about 15 X 10
cut into 5 column but 10 rows
Some notes when rolling the egg rolls:
roll tightly but don’t push down two ends too close too filling to prevent filling from showing when frying
makes 50 egg rolls
Wrapper brands I like: Menlo, TYJ, Wei-Chuan
music: www.bensound.com
All Comments (13)
-
Looks delicious &super crispy 😊
-
It's a great food. I really want to try it. Thank you for showing me a good video. I look forward to more food videos. Thank you.
-
Egg rolls are delicious . Thank you for sharing . Wishing you have good health and happiness
-
Yummy egg rolls..
-
By the way we loved the music ❤️
-
Omg loved it! Thanks for the recipe looks delicious! Stay connected 💕
-
Making for Christmas. ❤ so far
-
Cách làm chả giò của bạn khéo quá
-
Looks delish! What is the dipping sauce?
-
What are the wrappers made from? Wheat or rice?
-
Where is the fish sauce ??
-
Real Vietnamese egg roll (Chả giò) is wrapped with the thin transparent / cellophane / rice paper wrapper and not the Chinese spring roll / Chinese egg roll wrapper. Vietnamese rice paper (Bánh Tráng) doesn't soak up a ton of oil like the Chinese wrapper does; therefore, it makes real Vietnamese egg roll (Chả giò) taste so much lighter and crispier than the heavily oily Chinese roll. Vietnamese transparent rice paper can be purchased in Vietnamese-American grocery stores in North America. Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng), and will soak up a ton of oil. It is suitable for Chinese food which is much heavier and much more oily when compared to Vietnamese food. Chinese wrapper isn't suitable for Viet rolls.
