Get ready to make some mouthwatering Vietnamese egg rolls, also known as Chả giò, just like the ones our mom makes! These crispy goodies are filled with a delicious mixture of ground pork, shrimp, fresh crab, veggies, and aromatic spices. Wrap them up in rice paper, fry until golden and crispy, and you’ve got a dish that’ll transport you straight to mom’s kitchen.
These egg rolls are perfect for parties, as they make for a delightful finger food that everyone will love. Serve them up with some Fix Hot Sauce and watch them disappear in no time! Let’s recreate that homemade magic together!
Origin of Vietnamese Egg Rolls:
Vietnamese egg rolls have their roots in Chinese cuisine. They were introduced to Vietnam by Chinese immigrants and have since become a beloved dish in Vietnamese cuisine. However, Vietnamese egg rolls have their own unique flavors and ingredients that differentiate them from their Chinese counterparts.
The Vietnamese version of egg rolls, cha gio, typically features a filling made with a combination of ground pork, shrimp, carrots, onions, and glass noodles. The mixture is seasoned with ingredients like fish sauce, garlic, and black pepper, giving it a distinct Vietnamese flavor.
The filling is then wrapped in a delicate rice paper wrapper, which becomes crispy when fried. This method of using rice paper wrappers is a characteristic feature of Vietnamese cuisine.
Vietnamese egg rolls are often served as part of a larger meal, accompanied by lettuce, herbs, and a dipping sauce called nuoc cham. Nuoc cham is made with fish sauce, lime juice, sugar, garlic, and chili, and it adds a tangy and savory element to the egg rolls.
So, while Vietnamese egg rolls have their origins in Chinese cuisine, they have evolved to become a unique and delicious dish in Vietnamese cooking.
Different types of Egg Rolls:
We all know that there are several different types of egg rolls. Each type of egg roll has its own unique flavors and textures, but they’re all delicious with a crispy shell and savory fillings.
- Chinese Egg Rolls: These are made with a filling of ground pork, cabbage, carrots, mushrooms, and seasonings. The filling is wrapped in wheat-based wrappers and deep-fried until crispy. They’re often served with sweet and sour or spicy chili sauce.
- Vietnamese Egg Rolls (Cha Gio): Vietnamese egg rolls have a filling of ground pork, shrimp, bean sprouts, carrots, onions, and glass noodles. The mixture is seasoned with fish sauce, garlic, and black pepper. They’re wrapped in rice paper and fried until crispy. They’re served with lettuce, herbs, and a fish sauce-based dipping sauce called nuoc cham.
- Filipino Lumpia: Lumpia is similar to egg rolls and can have various fillings, including ground pork or beef, vegetables, and sometimes shrimp or tofu. They’re wrapped in thin flour or rice wrappers and deep-fried. They’re served with a sweet and tangy dipping sauce made with vinegar, soy sauce, sugar, and garlic.
- 2 Packages of Menlo Chinese spring roll paper (or any other brands available)
- 1 lb. Ground pork
- 1/2 lb. Fresh shrimp, peeled & deveined
- 1/2 lb. Fresh crab (optional)
- 1/2 cup Yellow onion, diced
- 10 Dried shitake mushroom, thinly sliced
- 2 Carrots, shredded
- 1 Jicama, diced
- 1 Taro, diced
- 2 tbsp Fish sauce
- 2 tsp Sugar
- Ground white pepper, to taste
- 2 Egg yolks (one for the meat mixture and the other for rolling)
To prepare the meat filling for the egg rolls, follow the steps below:
- Prepare the dried mushrooms by soaking them into hot water until the mushrooms are soft.
- Prepare the filling by finely chopping or shredding the vegetables as stated in the instructions.
- Using a blender, add the shrimp and diced onions into the mixer and blend. Then remove the mixture into a bowl.
- Add the pork and crab into the bowl and mix again.
- Season the mixture with fish sauce, ground white pepper, and sugar and mix again.
- Then add the carrots, jicama, taro, and one egg with the meat mixture and mix again for the final step.
To prepare the egg rolls, follow the steps below:
- Make sure the egg roll wrappers are thawed before using. If the wrappers are frozen the day of, leave at room temperature for 30-45 minutes before using. Or, place the frozen wrappers in the refrigerator 24 hours before.
- Slowly peel the egg roll wrappers all at once (one bag at a time so the wrappers doesn’t dry up or get crispy) so that it is a faster pace when you start to roll your egg rolls.
- Take an egg roll wrapper and place it on a clean surface as a triangle. Take the bottom of the wrapper and fold it up until it looks like a triangle.
- Spoon about 2 table spoons of the filling onto the middle of the folded wrapper. Make sure the filling is spread out evenly. If you prefer more meat into the egg rolls, add more or vice versa.
- Fold both sides of the egg roll wrapper to cover the meat mixture. Roll the wrappers tightly towards the top edge, sealing the egg roll with a bit of the egg yolk.
- Repeat the process with the remaining wrappers and filling. You should be able to make 60 egg rolls overall.
To prepare the deep fryer, follow the steps below:
- Heat vegetable oil in a frying pan or deep fryer. Once the oil is hot, carefully place the egg rolls into the hot oil and fry until golden brown and crispy (about 12-15 minutes, or less depending on what you are using).
- Once the egg rolls are done frying, remove the egg rolls from the oil and drain on a paper towel-lined plate or tray.
- Repeat the process with the remaining egg rolls until all is fryed.
Once you have completed all of the steps, serve your delicious homemade Vietnamese egg rolls with dipping sauces. We highly recommend pairing the egg rolls with some Nuoc cham and Fix, Chili pepper sauce!