Best 2 Cha Gio Vietnamese Egg Rolls Recipes

**Crispy and Flavorful Vietnamese Egg Rolls: A Culinary Delight for All Occasions**

Indulge in the delectable flavors of Vietnamese egg rolls, a beloved dish that has captured the hearts of food enthusiasts worldwide. These spring rolls, also known as chả giò, are packed with savory fillings, wrapped in rice paper, and fried to crispy perfection. Get ready to embark on a culinary journey as we delve into the secrets of making authentic Vietnamese egg rolls with step-by-step recipes for various fillings, including pork, shrimp, and vegetarian options. Discover the art of creating the perfect dipping sauce to complement the crispy rolls and impress your family and friends with this crowd-pleasing appetizer or main course.

Check out the recipes below so you can choose the best recipe for yourself!

CHA GIO VIETNAMESE EGG ROLLS

Cha Gio Vietnamese Egg Rolls image

These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.

Provided by Joann Lai

Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes

Time 1h5m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
½ pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 ¼ teaspoons Vietnamese fish sauce
1 ¼ teaspoons white sugar
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
24 egg roll wrappers
1 egg, beaten
oil for deep frying

Steps:

Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 13.5 g, Fiber 0.6 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 463.8 mg, Sugar 0.8 g

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
Heat oil in a work or large skillet over medium heat.
Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g

Tips:

Prep your veggies in advance: Chop and slice your vegetables the day before you plan to make the egg rolls, and store them in airtight containers in the refrigerator. This will save you time when you're ready to assemble the rolls.
Use a large skillet or griddle: This will give you plenty of space to cook the egg rolls without overcrowding them.
Don't overcrowd the pan: Cook the egg rolls in batches, making sure not to overcrowd the pan. This will help them cook evenly and prevent them from sticking together.
Be careful not to overcook the egg rolls: They should be cooked until they are golden brown and crispy, but not overcooked and dry.
Serve with your favorite dipping sauce: Cha gio are traditionally served with a dipping sauce made from fish sauce, vinegar, sugar, and chili peppers. You can also serve them with hoisin sauce, sweet and sour sauce, or your favorite dipping sauce.

Conclusion:

Cha gio are a delicious and versatile appetizer or snack that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste. Whether you like them traditional or with a modern twist, cha gio are sure to please. So next time you're looking for a tasty and satisfying snack, give cha gio a try!