Vietnamese Egg Rolls (Chả Giò)

Crispy, crunchy, and savory Vietnamese egg rolls or chả giò are the quintessential Vietnamese dish that is perfect as an appetizer, afternoon snack, or a main dish! These Vietnamese egg rolls are made with ground pork, shrimp, carrots, taro, mushrooms, and noodles for the ultimate treat.

📝 Ingredients

• 1 lb ground pork
• 1/2 lb shrimp (ground)
• 2 large eggs
• 3/4 cup carrot (finely shredded)
• 3/4 cup taro (finely shredded)
• 1/2 yellow onion (minced)
• 1/2 cup bean thread noodles
• 1/2 cup dried wood ear mushrooms (chopped)
• 1 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon chicken broth powder
• 1 package egg roll wrappers (at least 25 wrappers)
• Vegetable oil (for frying)
• 1 large egg (beaten)

👨‍🍳 Instructions

1. 1--- Filling ---
2. 2Soften the noodles. In a large bowl, soak the bean thread noodles in hot water until they are soft about 2-3 minutes. Then cut the noodles into 2-inch pieces. Pat dry to remove any excess water
3. 3Soak the mushrooms. In a large bowl, soak the dried mushrooms in hot water until they are soft about 10 minutes. Drain and pat dry to remove any excess water. Then roughly chop.
4. 4Squeeze excess moisture. Using a cheesecloth, squeeze out all the excess moisture from the shredded carrot, shredded taro, and minced onion.
5. 5Combine. In a large bowl, add the pork, shrimp, eggs, shredded carrots, shredded taro, minced onion, chopped mushrooms, chopped noodles, salt, black pepper, sugar, and chicken broth powder. Mix together with a wooden spoon or your hands until combined.
6. 6Taste. Place a 1/2 teaspoon of the mixture on a small plate and microwave it for 5-10 seconds until cooked. Taste and see if you want to adjust any of the spices (add more salt, pepper, etc.
7. 7--- Assembly ---
8. 8Lay one egg roll wrapper and place it with one corner pointing towards you like a diamond. Fold the bottom corner about 2/3 of the way up.
9. 9Add an even layer of filling across the bottom edge about 2 1/2-3 tablespoons leaving a 1/4 inch gap along the edge.
10. 10Fold the left and right corners over the filling. Then tightly roll up until the end. Seal the top corner with egg wash.
11. 11--- Cook ---
12. 12Heat oil. In a heavy bottomed pot, add about 1-2 inches of oil just enough to submerge the egg rolls. Heat on medium-high until it reaches 350°F or 176°C.
13. 13Fry. Using a slotted spoon or spider strainer, gently add about 5-6 egg rolls. Be careful to not overcrowd the pot. Fry for about 10-12 minutes or until golden brown.
14. 14Cool. Remove the egg rolls with a slotted spoon or spider strainer and place them on a paper towel over a wire rack to cool for 10 minutes before serving.