Are you looking for a mouth-watering dish to impress your guests? Look no further than Vietnamese Egg Rolls. This authentic recipe is perfect for any gathering, whether it’s a potluck with friends or a family dinner. Vietnamese Egg Rolls, also known as Cha Gio, are savory rolls filled with delectable ingredients like ground pork, cellophane noodles, and vegetables such as carrots, mushrooms, and taro.
The key to these delicious egg rolls is the combination of fresh ingredients like ginger, garlic, cilantro, and green onion mixed in with the ground pork and vegetables. And let’s not forget the crispy outer shell that is fried to perfection until it’s golden brown.
My personal favorite way to enjoy these egg rolls is by dipping them in sweet chili sauce or nuoc cham sauce. Trust me on this one – every bite bursts with flavor and leaves you wanting more.
Don’t be intimidated by the thought of making your own Vietnamese Egg Rolls at home. With easy-to-follow instructions and simple ingredients, you’ll be able to create an authentic Vietnamese dish that will impress your guests and leave them coming back for more.
So what are you waiting for? Let’s gather our ingredients and get ready to make these delicious Vietnamese Egg Rolls!
Why You’ll Love This Recipe
Looking for a delicious, authentic Vietnamese recipe that’s also easy to make? You’ll love my Vietnamese Egg Rolls! These crispy, savory rolls are made with ground pork, shrimp, bean thread noodles, wood ear mushrooms, taro, carrots, and other fresh and tasty ingredients that make for a perfect blend of flavors and textures.
One reason you’ll love this recipe is that it’s versatile. Whether you’re looking for a traditional alternative to Chinese egg rolls or want to mix things up with chicken or vegetarian options, this recipe provides exciting possibilities. Plus, the bitesize rolls are perfect for parties or as an everyday meal with rice and aromatic herbs.
Another reason you’ll appreciate this recipe is how cost-effective it is. Most of the ingredients are inexpensive and widely available in Asian markets or online groceries. Plus, making them from home saves you money instead of buying these appetizers from your local restaurant.
But what truly sets this recipe apart is its emphasis on fresh ingredients such as cilantro, ginger, green onions, and garlic. By incorporating those into the filling mixture with the meat and vegetables, their flavors fuse together into something magical inside the egg rolls that will tantalize your taste buds.
Lastly for those health-conscious individuals out there–because these egg rolls aren’t drowned in oil during cooking–it reduces excess oil absorbed by the egg roll wrapper resulting in a more nutritious dish without sacrificing its mouth-watering taste.
In short, if you’re looking for an easy-to-make party favorite with fantastic flavor that simultaneously offers good nutritional value and affordability – look no further than my Vietnamese Egg Rolls recipe!
Before we get started, let’s make sure we have all the ingredients needed for these tasty Vietnamese Egg Rolls. Don’t worry, everything can be found at your local Asian market or grocery store! Here are the Ingredients you will need:
- 1 pound ground pork
- 3/4 cup shredded carrots
- 3/4 cup chopped taro
- 1 cup shredded wood ear mushrooms
- 2 tbsp fish sauce
- 1 tsp ground black pepper
- 20 oz cellophane noodles (bean thread)
- 1/4 cup chopped fresh ginger
- 1/4 cup chopped fresh cilantro
- 1/4 green onions, thinly sliced
- 2 cloves garlic, minced
- Egg roll wrappers or spring roll wrappers
- Oil for deep frying
Note: For a vegetarian option, omit the pork and substitute it with tofu or more vegetables like cabbage and bamboo shoots. For a chicken variation, swap out the ground pork for ground chicken.
The Recipe How-To
Now that we have all the ingredients we need, it’s time to move on to the most crucial part of this article- the recipe how-to. Don’t worry because I’m here to show you how easy it is to make Vietnamese Egg Rolls at home!
Preparing the Filling
First and foremost, we’ll need to soak 2oz of cellophane noodles in hot water until they soften. Drain and cut them into small pieces using kitchen shears.
The second step is to gather all the fresh ingredients: 1/4 cup each of finely chopped fresh ginger, fresh cilantro, and green onions. We’ll also need garlic cloves, minced or grated.
In a large mixing bowl, mix together the soaked noodles, chopped herbs, and minced garlic with 1 pound of ground pork.
Next up is adding a tablespoon of fish sauce, nd freshly ground black pepper to taste. Mix well until all ingredients are incorporated evenly.
If you’re a fan of shrimp or prefer a more traditional flavor profile, substitute some or all of the pork for shrimp or even chicken!
For a vegetarian version, substitute the ground meat altogether with taro, carrots, wood ear mushrooms, Chinese egg rolls or even shredded cabbage.
Wrapping and Deep Frying
The third step is filling and wrapping each egg roll one by one with one spring roll wrapper at a time.
Place approximately two tablespoons of filling near one end of the wrapper or rice paper where you can create an inch border around it.
Begin rolling tightly from bottom to top while tucking the corners in like making an envelope.
Seal with cornstarch paste made by whisking water with cornstarch then brush over edges before winding up loosely
Repeat until you’ve used up all your filling mixture – this should make about 20 rolls.
Deep fry the egg rolls at 350 degrees F (180 degrees C) until the rolls are crispy and golden brown – approximately five minutes.
Once cooked, drain off the excess oil by placing them on a rack or paper towels.
Serve hot with traditional Vietnamese dipping sauce made from sugar, vinegar, soy sauce, and sriracha chili sauce (optional).
There you have it, folks! You finally made authentic and delicious Vietnamese Egg Rolls right in your own kitchen. It may seem too hard at first but believe me, once you nail the technique, you’ll never order takeout egg rolls again!
Substitutions and Variations
When it comes to Vietnamese egg rolls, the options for substitutions and variations are endless. Here are some ideas to help you personalize your recipe:
– Vegetarian: If you’re skipping the meat, try filling your egg rolls with chopped tofu or mushrooms instead. You can also add carrots, cabbage, and other veggies for a colorful and flavorful twist.
– Chicken: If you prefer chicken over pork, substitute ground chicken or shredded cooked chicken for the pork. Add finely chopped lemongrass and ginger for a slightly different flavor profile.
– Taro: One ingredient that is unique to Vietnamese egg rolls is taro root. This starchy vegetable adds an earthy flavor and a slight tanginess to the filling. If you can’t find taro, try using sweet potato or yam instead.
– Shrimp: For an even more seafood-centric version of this dish, try adding cooked shrimp to the filling mixture. Make sure the shrimp are chopped into small pieces so they cook evenly with the pork (if using).
– Authenticity: If you’re looking to create an authentic Vietnamese egg roll, stick with the traditional ingredients like cellophane noodles, wood ear mushrooms, and Chinese egg roll wrappers. The flavors and texture will be distinctively Vietnamese.
– Spring Rolls: Depending on where you are in Vietnam, these egg rolls may also be called spring rolls or “cha gio.” To make them more like traditional Vietnamese spring rolls, swap out the egg roll wrappers for rice paper wrappers and serve them cold with dipping sauces.
Remember that when it comes to substitutions and variations in Vietnamese cuisine, it’s all about experimentation and personalization. Don’t be afraid to try new things and make this recipe your own!
Serving and Pairing
Vietnamese egg rolls are a versatile dish that can be served as an appetizer or as a main course. These crispy and savory rolls are traditionally served with lettuce leaves, fresh herbs like cilantro and mint, and a dipping sauce. My personal favorite dipping sauce is made of fish sauce, sugar, lime juice, water, garlic, and chili flakes. This sauce is the perfect combination of salty, sweet, tangy, and spicy flavors.
If you’re serving these egg rolls as an appetizer, make sure to present them on a platter alongside small bowls of dipping sauce and fresh herbs. Because these egg rolls are fried, it’s important to provide napkins or paper towels to your guests to absorb any excess oil.
For a complete meal, you can serve Vietnamese egg rolls with rice noodles or steamed rice. Simply place the warm rolls on top of the rice and drizzle some of the dipping sauce over everything. Add a side of sautéed vegetables like bok choy or broccoli for extra nutrients.
If you’re feeling adventurous, you can also try pairing Vietnamese egg rolls with other Southeast Asian dishes. They taste great alongside chicken pho or a spicy green papaya salad. You can even turn them into a fusion taco by stuffing them into corn tortillas with shredded cabbage and avocado.
No matter how you choose to serve these delicious egg rolls, one thing is for sure: they will be gone in no time!
Make-Ahead, Storing and Reheating
Vietnamese egg rolls are best enjoyed fresh out of the fryer when they are crispy and hot. However, you can prepare them ahead of time for convenience and to save time.
To make-ahead, place the uncooked egg rolls in a single layer on a baking sheet lined with parchment paper and freeze until completely frozen. Once frozen, transfer them to an airtight container or plastic bag and store them in the freezer for up to a month.
When ready to cook, remove the frozen egg rolls from the freezer and let them thaw uncovered at room temperature for about 30 minutes. Do not thaw them in the microwave as it may dry out the wrappers.
To reheat leftover Vietnamese egg rolls, preheat your oven to 350°F. Arrange the egg rolls on a baking sheet lined with parchment paper and bake them in the oven for 10-12 minutes until heated through and crispy again. Alternatively, you can reheat them in an air-fryer if you have one. Simply place the egg rolls in the air fryer basket and set to 350°F for 5-7 minutes.
When storing leftover cooked egg rolls in the fridge, be sure to allow them to cool down completely before transferring them to an airtight container or plastic bag. They will stay fresh for up to three days in the refrigerator.
It is important not to let your egg rolls sit in excess oil after frying as they may become soggy. Place your freshly fried egg rolls on a wire rack placed on top of a baking sheet to allow any excess oil to drain off and prevent absorbing more oil than necessary.
If you want an on-the-go snack or appetizer, simply wrap each individual egg roll tightly in foil paper or wax paper for easy transport.
Remember that reheated Vietnamese egg rolls won’t be as perfect as freshly cooked ones, but still they will be delicious with their crispy texture and savory filling bursting with flavors.
Tips for Perfect Results
Now that you have all the ingredients and steps laid out, it’s time for some tips to make sure your Vietnamese Egg Rolls turn out perfect.
1. Keep the Oil Temperature Consistent
One of the secrets for achieving crispy and golden Vietnamese Egg Rolls is maintaining a consistent oil temperature. Fry them at 350°F-375°F, using a thermometer to monitor the temperature is advised.
2. Resist the Urge to Overstuff
It might be tempting to cram in as much filling as possible, but overfilling will cause the roll wrappers to tear while cooking. The rolls will also absorb more oil, leaving them greasy instead of crispy.
3. Use High-Quality Roll Wrappers and Stock Up On Extras
Good quality roll wrappers are crucial for a successful outcome – fresh and sturdy, with a slightly tacky surface that helps glue everything together when fried. Make sure to have extra wrappers on hand in case of rips or tears.
4. Double Check Your Vegetable Cuts
Uniformly cut/shredded ingredients lead to even cooking results, and each bite of the roll will have a balanced filling distribution.
5. Seal Tightly
Rolling Vietnamese Egg Rolls is not difficult, but rolling them tightly is key! If air gets trapped inside during frying, it can cause the rolls to puff up like a balloon and potentially burst open.
6. Drain Off Excess Oil
After frying your rolls, do not simply remove them from hot oil directly to the plate or paper towel; let them rest over a wire rack so excess oil can drip off, then transfer them onto paper towel afterwards.
With these tips in mind combined with our recipe, you’ll make delicious and authentic Vietnamese Egg Rolls that everyone will love!
Now that you’ve learned how to make authentic Vietnamese egg rolls, you may still have some questions about the recipe. In this section, we’ll answer some frequently asked questions to help you perfect your egg roll-making skills. So, let’s dive right in!
What is the difference between Chinese egg rolls and Vietnamese egg rolls?
The filling of Vietnamese and Chinese egg rolls differs based on the type of wrapper used. Vietnamese egg rolls are typically wrapped with rice paper while Chinese egg rolls are wrapped with wheat-based wrappers. These rolls are filled with a savory mix of chopped vegetables and meat such as pork, shrimp, chicken or turkey.
What are Vietnamese egg rolls made of?
Crunchy and delectable, chả giò is a Vietnamese delicacy that combines a combination of pork, shrimp, bean thread noodles, wood ear mushrooms, taro, carrots, and onion rolled in delicate spring roll wrappers. The crispy rolls are then deep-fried to a perfect golden color, resulting in an incredibly satisfying bite that is often paired with the popular Vietnamese dipping sauce known as Nước chấm.
How do you keep Vietnamese egg rolls crispy?
To maintain the desired crispiness of eggrolls following frying, it is crucial to eliminate any excess oil. Utilizing a wire rack or paper towel can also assist in soaking up any surplus oil.
Are Vietnamese egg rolls good for you?
If we look at the nutritional aspect of an egg roll, it might not be the healthiest of food choices. The reason being, it is a fried dish that contains high levels of salt, and the wrapper and filling absorb the oil used during frying, which can add up to the calorie and fat intake.
In conclusion, this Vietnamese egg rolls recipe is a delicious and authentic way to enjoy the flavors of Vietnam at home. With its blend of fresh herbs and savory fillings, these egg rolls are sure to impress even the most discerning taste buds. Whether you are cooking for friends, family or just enjoying this dish on your own, the recipe is easy to follow and adaptable to a variety of tastes and dietary needs.
From traditional pork and shrimps bean thread noodles to vegetarian options with taro and mushrooms, this recipe provides endless possibilities for customization. And with its crispy exterior and flavorful interior, these egg rolls can be enjoyed as an appetizer or a main course.
So why not add some Vietnamese flair to your next meal with these delicious egg rolls? With their combination of bold flavors and satisfying crunch, they are sure to become a new favorite in your household. So go ahead and give this recipe a try – your taste buds will thank you!
Vietnamese Egg Rolls Recipe
- 1 5/8 ounces packages cellophane noodles
- 1/2 lb lean boneless pork
- 1 lb peeled and deveined large raw shrimp
- 3 cloves garlic
- 1 tablespoon toasted sesame oil
- 6 green onions, chopped
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons grated fresh ginger
- 20 egg roll wraps
- oil (for frying, I use peanut or canola)
- Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
- Cut into 2-inch pieces; set aside.
- Trim excess fat from pork and cut into 1-inch chunks.
- Place pork in food processor fitted with metal blade and process until coarsely chopped.
- Add shrimp and process until mixture in finely chopped.
- Cook meat mixture and garlic in 1 T.
- sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
- Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
- Spoon 1/4 cup mixture in center of each egg roll wrapper.
- Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
- Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
- Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
- Fry, a few at a time, until golden, turning once.