Vietnamese egg rolls (cha gio)

Serves 1
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Directions

  1. 1Soak the wood ear mushrooms in hot water.
  2. 2Soak the wood ear mushrooms in hot water.
  3. 3Soak the wood ear mushrooms in hot water.
  4. 4Soak the vermicelli noodles in hot water.
  5. 5Soak the vermicelli noodles in hot water.
  6. 6Soak the vermicelli noodles in hot water.
  7. 7Finely chop the shallots.
  8. 8Finely chop the shallots.
  9. 9Finely chop the shallots.
  10. 10Grate the carrots.
  11. 11Grate the carrots.
  12. 12Grate the carrots.
  13. 13In a large bowl, combine ground pork, grated carrots, soaked and chopped wood ear mushrooms, chopped shallots, and soaked vermicelli noodles.
  14. 14In a large bowl, combine ground pork, grated carrots, soaked and chopped wood ear mushrooms, chopped shallots, and soaked vermicelli noodles.
  15. 15In a large bowl, combine ground pork, grated carrots, soaked and chopped wood ear mushrooms, chopped shallots, and soaked vermicelli noodles.
  16. 16Add oyster sauce, fish sauce, eggs, sugar, chicken powder, and black pepper to the mixture.
  17. 17Add oyster sauce, fish sauce, eggs, sugar, chicken powder, and black pepper to the mixture.
  18. 18Add oyster sauce, fish sauce, eggs, sugar, chicken powder, and black pepper to the mixture.
  19. 19Mix all ingredients thoroughly by hand until well combined.
  20. 20Mix all ingredients thoroughly by hand until well combined.
  21. 21Mix all ingredients thoroughly by hand until well combined.
  22. 22Lay out an egg roll wrapper, place a spoonful of the mixture on one corner.
  23. 23Lay out an egg roll wrapper, place a spoonful of the mixture on one corner.
  24. 24Lay out an egg roll wrapper, place a spoonful of the mixture on one corner.
  25. 25Fold the corner over the mixture and roll it tightly, folding in the sides as you go, to form a compact egg roll.
  26. 26Fold the corner over the mixture and roll it tightly, folding in the sides as you go, to form a compact egg roll.
  27. 27Fold the corner over the mixture and roll it tightly, folding in the sides as you go, to form a compact egg roll.
  28. 28Repeat the process until all the filling is used.
  29. 29Repeat the process until all the filling is used.
  30. 30Repeat the process until all the filling is used.
  31. 31Heat oil in a pot to a medium-high temperature.
  32. 32Heat oil in a pot to a medium-high temperature.
  33. 33Heat oil in a pot to a medium-high temperature.
  34. 34Carefully place the egg rolls into the hot oil and fry until golden brown and crispy.
  35. 35Carefully place the egg rolls into the hot oil and fry until golden brown and crispy.
  36. 36Carefully place the egg rolls into the hot oil and fry until golden brown and crispy.
  37. 37Remove the fried egg rolls and place them on a plate lined with paper towels to drain excess oil.
  38. 38Remove the fried egg rolls and place them on a plate lined with paper towels to drain excess oil.
  39. 39Remove the fried egg rolls and place them on a plate lined with paper towels to drain excess oil.
  40. 40Serve hot with lettuce and dipping sauce.
  41. 41Serve hot with lettuce and dipping sauce.
  42. 42Serve hot with lettuce and dipping sauce.

Ingredients

  • wood ear mushrooms
  • wood ear mushrooms
  • wood ear mushrooms
  • vermicelli noodles
  • vermicelli noodles
  • vermicelli noodles
  • shallot
  • shallot
  • shallot
  • carrot
  • carrot
  • carrot
  • ground pork
  • ground pork
  • ground pork
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • fish sauce
  • fish sauce
  • fish sauce
  • eggs
  • eggs
  • eggs
  • sugar
  • sugar
  • sugar
  • chicken powder
  • chicken powder
  • chicken powder
  • black pepper
  • black pepper
  • black pepper
  • egg roll wrappers
  • egg roll wrappers
  • egg roll wrappers
  • oil
  • oil
  • oil

Equipment

bowlknifecutting boardgraterspatulapotplate

Tips

  • Serve with fresh lettuce and dipping sauce.