Crispy Vietnamese Egg Rolls Recipe – Chả Giò

September 12, 2020Van
Blog post

Prep time: 45 minutes

Cook time: 30 minutes

Serves: ≈ 24 Egg Rolls

One of my favorite meals, Crispy Vietnamese Egg Rolls with a giant bed of green leaf lettuce with tons of various herbs! I love the different flavors and textures you get from this meal – make a wrap and dip it into nước chấm (Vietnamese dipping sauce) to bring all the flavors together. This is my mom’s recipe that I’ve adapted – I hope your family enjoys it as much as mine does.

Bean Thread Noodles
Crispy Vietnamese Egg Rolls Recipe - Chả Giò

Sliced Dried Wood Ear Mushrooms
Crispy Vietnamese Egg Rolls Recipe - Chả Giò

Extract as much liquid as you can from the carrots, shallots and mushrooms to keep your egg rolls crispyCrispy Vietnamese Egg Rolls Recipe - Chả Giò

If you have a quarter sheet pan (9.5×12.5 in) you can spread the filling onto it and divide it up using a spatula, this makes it easier to have symmetrical egg rollsCrispy Vietnamese Egg Rolls Recipe - Chả Giò

How To Wrap an Egg Roll - Crispy Vietnamese Egg Rolls Recipe - Chả Giò

Crispy Vietnamese Egg Rolls Recipe - Chả Giò

I enjoyed my egg rolls with CHẤM brand dipping sauce (order here) – it’s a tangy, spicy and savory sauce that pairs so well with these egg rolls Crispy Vietnamese Egg Rolls Recipe - Chả Giò

Crispy Vietnamese Egg Rolls Recipe - Chả Giò

Print Recipe

Crispy Vietnamese Egg Rolls Recipe - Chả Giò

  • Prep time: 45 minutes
  • Cook time: 30 minutes
  • Serves: ≈ 24 Egg Rolls

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Ingredients

  • 1 Pound Ground Pork or Chicken
  • ¼ Pound Shrimp, peeled, deveined and finely minced
  • ¾ Cup Finely Shredded Carrots
  • ⅓ Cup Dried Wood Ear Mushrooms Strips or Black Fungus, reconstituted and minced
  • ½ Cup Diced Shallots
  • 1 oz Dried Bean Thread Noodles, cooked, drained and chopped into ⅓ inch
  • 1¼ Teaspoon Coarse Kosher Salt
  • 1 Teaspoon Granulated Sugar
  • ½ Teaspoon Ground Black Pepper
  • ¼ Teaspoon Garlic Powder
  • ½ Teaspoon Chicken Bouillon Powder
  • Eggroll Wrappers (I used Spring Home TYJ Spring Roll Pastry)
  • Frying Oil

*NƯỚC CHẤM / Vietnamese Dipping Sauce

  • Use bottled Chấm brand dipping sauce (order here) or make your own with ingredients below
  • ⅓ Cup Red Boat Fish Sauce
  • ⅓ Cup Granulated Sugar
  • ⅓ Cup Rice Vinegar
  • Cup Water
  • 3 Garlic Cloves, finely minced
  • 1-3 Thai Chili Peppers, finely minced

GARNISHES

  • Green Leaf Lettuce
  • Cilantro
  • Vietnamese Coriander (Rau Răm)
  • Perilla (Tía Tô)
  • Spearmint (Húng Lũi)

Method

  • 1)

    You can use bottled Chấm brand dipping sauce (order here) or make your own dipping sauce by placing ⅓ Cup of Fish Sauce, ⅓ Cup Sugar, 1 Cup of Water, ⅓ Cup of Rice Vinegar, the finely minced Garlic and finely minced Thai Chilis into a bowl and stir well until the sugar has dissolved. Set aside until ready to serve.

  • 2)

    Use paper towels and squeeze out as much liquid as you can from the shredded carrots, shallots and wood ear mushrooms – this will prevent the egg rolls from getting soggy. In a large bowl, add 1 Pound Ground Pork or Chicken ¼ Pound minced Shrimp, ⅔ Cup Finely Shredded Carrots, ¼ minced Wood Ear Mushrooms and ½ Cup Diced Shallots, chopped Bean Thread Noodles, 1¼ Teaspoon Coarse Kosher Salt, 1 Teaspoon Granulated Sugar, ½ Teaspoon Ground Black Pepper, ¼ Teaspoon Garlic Powder, ½ Teaspoon Chicken Bouillon Powder and mix very well with your hands, ensuring the seasoning is evenly distributed.

  • 3)

    If you have a quarter sized baking sheet (9.5 x 12.5 inches) you can spread out the filling and use a spatula to divide it into 24 even sections – see the pic above. Peel the egg roll wrapper from the stack, leave a damp paper towel on top of the stack of egg roll wrappers so they don’t dry out. Place about 2 Tablespoons of filling onto the wrapper, shape it into a small log and seal well (see the pic above for the wrapping steps). Lay them on a baking sheet lined with a silpat or parchment paper.

  • 4)

    Use a large heavy bottom pot and fill it with 2-3 inches of frying oil, use a deep fry thermometer to monitor the temp – heat to 350°F. Fry about 8 Egg Rolls at a time for about 5-6 Minutes or until they are golden brown and crispy. Place them onto a wire rack to drain. Wait until the oil returns to 350°F before frying the next batch.

  • 5)

    Serve with a large plate of green leaf lettuce and herbs of your choice. Wrap the egg rolls with the lettuce and herbs and dip in nước chấm. Enjoy!

Notes

  

 










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