Cha Gio Vietnamese Egg Rolls Recipe

This recipe is a vibrant fusion of flavors, seamlessly blending the rich umami of pork with the delicate sweetness of shrimp, all wrapped up in a satisfyingly crispy exterior. Every bite takes me back to playful family gatherings, where the joy of creating and sharing these golden nuggets brought us all closer together.

Crafting traditional Vietnamese Cha Gio is something I take great pleasure in. These delightful handheld treats are exploding with so many diverse, wonderful flavors that they almost shouldn’t belong together.

But they do! And they belong together in a big way.

When you bite into a homemade Cha Gio, you taste the careful layering of the flavors. The Cha Gio I make has a mix of 1/2 pound of ground pork, a pound of shrimp (the most delicious, sweet, and firm shrimp I can find), and shredded carrots.

My Cha Gio has zip and zing, because it’s not just a firecracker of flavor. It’s not a fish sauce flavor bomb—let’s be clear on that.

Fish sauce and soy sauce are in the mix to flavor the pork, shrimp, and vegetables.

Ingredients

Ground Pork:
Packed with protein, it brings a delicious taste and succulent texture.

Shrimp:
Delicate, soft, and light in taste, it is a supple source of lean protein.

Wood Ear Mushrooms:
Delivers a light texture and delicate earthy flavor.

Cellophane Noodles:
Contributes a delicate texture and a subtly sweet flavor, providing carbohydrates.

Fish Sauce:
A salty and umami-rich flavor profile that is essential for Vietnamese cuisine.

Ingredient Quantities

• 1/2 pound ground pork
• 1/4 cup shrimp, chopped finely
• 1 small onion, finely chopped
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced wood ear mushrooms
• 1/4 cup cellophane noodles (vermicelli), soaked and chopped
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon ground black pepper
• 1 egg, beaten
• 20 rice paper wrappers
• Vegetable oil, for frying

Instructions

1. In a substantial mixing bowl, ground pork, shrimp, onion, carrots, wood ear mushrooms, and cellophane noodles make up the filling for the dumplings.

2. Combine the fish sauce, soy sauce, sugar, and ground black pepper with the mixture, and stir thoroughly until everything is well blended.

3. Incorporate the beaten egg into the mixture until fully mixed. This is an important step because the egg helps bind the filling together.

4. Soften a rice paper wrapper by dipping it briefly into warm water, and then place it on a clean, damp kitchen towel to prevent it from sticking.

5. About 1-2 tablespoons of filling go onto the lower third of the rice paper wrapper, spreading it into a small log shape.

6. Take the wrapper and position it so that its bottom edge is facing you. Spoon some of the filling onto the wrapper, about 1 inch from the bottom edge and centered. Fold the bottom edge of the wrapper over the filling and pinch it closed; then fold in the sides and roll up tightly to form an egg roll. Repeat with the remaining wrappers and filling.

7. In a deep skillet, heat vegetable oil over medium-high heat to 350°F (175°C).

8. Add the egg rolls to the hot oil with care, making sure not to crowd the pan. If necessary, fry them in batches.

9. Cook the egg rolls in hot oil for approximately 4-5 minutes, making sure to turn them occasionally. They should be golden brown and crispy when done.

10. Take the egg rolls out of the oil and let them drain on a plate that’s lined with paper towels. Serve them up nice and hot with whatever dipping sauce you prefer.

Equipment Needed

1. Mixing bowl
2. Measuring cups and spoons
3. Cutting board
4. Knife
5. Spoon
6. Whisk or fork (for beating egg)
7. Clean, damp kitchen towel
8. Deep skillet or frying pan
9. Kitchen tongs or slotted spoon
10. Plate lined with paper towels

FAQ

• What type of pork should I use?To achieve juicy egg rolls, choose ground pork that has a bit of fat.
• Can I substitute the shrimp?Certainly! You can leave out the shrimp or substitute it with additional pork or another kind of seafood, such as crab.
• How do I prepare the cellophane noodles?Submerge them in heated water for approximately 10 minutes until they have become tender. Next, cut them into tiny bits.
• Are rice paper wrappers difficult to work with?They can be sticky. Lightly dampen them with water, and work promptly to envelop your filling.
• What is the best oil for frying Cha Gio?Choose vegetable oil or any neutral oil with a high smoking point, such as canola or peanut oil.
• Can these egg rolls be baked instead of fried?Certainly! They can be baked at 400°F (200°C) for around 20-25 minutes or until they’re golden and crispy. To achieve this crispiness, a brushing of oil may be required.
• How do I keep the egg rolls crispy?Fry them in small batches and let them rest on a wire rack to prevent becoming soggy.

Substitutions and Variations

Ground pork: For a leaner option, you can substitute ground chicken or turkey.
Shrimp: For a different seafood taste, use crab meat or finely chopped fish.
Fish Sauce: Substitute with soy sauce or tamari for a flavor that isn’t quite so—uh—fishy.
Mushrooms, Wood Ear: For texture, use shiitake or button mushrooms.
Rice Paper Wrappers: Use wheat-based spring roll wrappers in place of rice paper wrappers when you want a more traditional-textured wrapper.

Pro Tips

1. Filling Consistency Ensure the filling is mixed well until it’s slightly sticky. This will help bind the filling so the egg rolls hold their shape during frying and won’t fall apart.

2. Rice Paper Wrapping Keep the rice paper wrappers covered with a damp cloth while you’re wrapping them. This prevents them from drying out and becoming brittle, which can cause them to crack when rolling.

3. Oil Temperature Use a thermometer to maintain an oil temperature of 350°F (175°C) for frying. This ensures the egg rolls cook evenly and achieve a nice crispy texture without absorbing too much oil.

4. Batch Frying Avoid overcrowding the skillet when frying the rolls. Fry in small batches to maintain the oil temperature and ensure even cooking.

5. Resting Period After removing the egg rolls from the oil, let them rest on paper towels for a couple of minutes. This allows excess oil to drain off, enhancing their crispiness while keeping them light.