Vietnamese Egg Rolls are marinated ground pork rolled in egg wrappers and deep fried. It can be eaten as a main dish with a fish sauce dipping sauce, or it can be eaten as a component to a main dish like Vietnamese Grilled Pork with Vermicelli Noodles, Bun Thit Nuong. There are many variations of Vietnamese Egg Rolls. Some variations include taro, carrots, cabbage, and minced shrimp.
Today's recipe is a basic traditional recipe because sometimes the basic recipes are simply the best. Enjoy!
Vietnamese Egg Rolls Recipe (Cha Gio)
This recipe makes about 30 egg rolls
- Menlo Brand All Purpose Wrappers (It will say Vietnamese Cha Gio on it). This is typically found in the frozen section of an Asian supermarket.
- 2 lb ground pork
- 1/2 cup dried black fungus (wood ear mushrooms); minced once re-hydrated
- 1 individually wrapped serving of dried bean thread vermicelli/cellophane noodles (2 oz or approximately 1 cup); minced once re-hydrated
- 2 stalks of green onions; sliced
- 1 small white onion; diced
- 1 teaspoon granulated white sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons oyster sauce
- 1 large egg yolk to seal the wrapper; whisked
- Vegetable oil for frying
- Vietnamese Dipping Fish Sauce
- To begin, soak the dried mushrooms and vermicelli noodles in warm water for 30 minutes. Drain, rinse and squeeze out excess water. Chop into small segments and set aside.
- Thaw out the wrappers. Then separate them into individually sheets. Be patient and pull apart each sheet slowly to prevent tearing. This is not something you would task your 2-year-old daughter. Trust me.
- Mix together the ground pork, chopped mushrooms and vermicelli noodles, green onions, white onion, sugar, pepper, salt and oyster sauce.
- You are now ready to assemble. Follow the diagrams below.
- In a pot, bring vegetable oil to a temperature of 325 F degrees. If you don't have thermometer, you can test the temperature by dropping a small piece of the wrapper into the oil. If it starts sizzling with bubbles around the wrapper, then it's ready. If it immediately burns the wrapper, then it's too hot so lower the temperature.
- Cooking in small batches, deep fry the egg rolls for 5-10 minutes. The cooking time will vary depending on the size of your egg rolls. If it's on the small side, it will require less cooking time. If it's on the big size, it will require a bit more cooking time.
- Helpful Cooking Tip: Remove the egg rolls from the oil before it gets to the desired shade of brown. Residual cooking will continue to brown the egg rolls after they are removed from the oil. I always remove the egg rolls when it's a very light brown.
- Remove the egg rolls from the oil with a slotted spoon and drain on a paper-lined plate.
- Serve with the prepared fish sauce as a dipping sauce. You can eat the egg rolls by itself or wrapped with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to).
If you have left overs and they are already deep-fried, simply pop them in a toaster oven for a few minute to bring back the crispiness. Any un-fried ones can be freezed.