How to make Vietnamese Egg Rolls - Chả giò
78,068
Published 2019-01-29
1.5 lb ground pork
2 lbs of carrots
2 sweet onions
1.5 cups on woodear mushroom
100gram of bean thread
2 packet of egg roll wrappers (mini)
salt
sugar
pepper
egg yolk
cooking oil
shrimps (1/2 a shrimp for each mini roll or 1 whole shrimp for a larger roll)
All Comments (19)
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EXCELLENT! Love this cooking channel without all the talking.
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You have beautiful hands.
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Vietnamese egg rolls are some of the best I've had and this recipe looks like the ones I grew up with (from the Netherlands btw).
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Thank you for your recipe , very simple ingredients out of so many I saw . I made some today and my family loved it. I will share it with my friends .
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Not sure if you have a restaurant or not but if you don’t, you should. All the foods you make look delicious.
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Woooohoooo mouthwatering
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Following your video and making this right now :)
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After two batches, my oil gets bad and black crumbs stick on the eggrolls. How many batches do you fry before changing out oils
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👍
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have you ever tried air frying them? they look delicous. We love the longer ones in the restaurant.. not sure if it's just a longer spring roll paper? what's the difference with the dried up paper used for the unfried spring roll? thank yOU~ going to def try your recipe:)
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What is that you put on it before you wrap it that white thing?
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Now how many will this recipe serve. Is it possible to make these for 2.
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My mom makes it the same but use chicken seasoning
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Why there's no shrimp listed on your recipe?
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do you need to cook the meat first? before mixing with other things?
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3 tbsp of sugar in 1.5 lbs of meat? won’t that be too sweet?
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Can you translatie it in grams
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Your significant other is very lucky....and probably fat :) i like the idea of mini rolls because they cook faster and you don't have to use such a big pot.
