Easiest Way to Make Tasty Healthier Vietnamese Egg Rolls (Cha Gio)

Healthier Vietnamese Egg Rolls (Cha Gio). How can Vietnamese Egg Rolls be any different? Commonly, Vietnamese egg rolls are wrapped with rice paper rather than wheat base wrapper as those of Chinese version. Though both types contain a fair amount of chopped vegetables and can be super versatile with either pork or leaner meats filling.

This traditional Vietnamese egg roll recipe makes a crispy, delicate hors d'oeuvre with flavors of pork, shrimp, shiitake, and fish sauce. I've been making cha gio ever since my tour of duty in Vietnam. I must admit though that I've never added fish sauce to the ingredients. You can have Healthier Vietnamese Egg Rolls (Cha Gio) using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Healthier Vietnamese Egg Rolls (Cha Gio)

1. You need 2 packages of Egg roll wrapper ( use small ones).
2. It's 1 lb of shrimp, deshell, devein, finely chop.
3. You need 1 lb of Ground pork.
4. It's 1 of Chicken breast, diced fine.
5. Prepare 1 cup of jicama, chopped fine.
6. It's 2 cup of bean sprouts.
7. Prepare 3 of red onions, chopped fine.
8. It's 4 of carrots, shredded.
9. You need 2 of green onion, chopped fine.
10. Prepare 1 tbsp of red boat fish sauce.
11. You need 1 of salt and pepper to taste.
12. It's 1 of egg beaten, set aside to seal egg rolls.
13. It's 1 of avocado, smashed.
14. It's 1 of canola oil for frying.
15. Prepare 1 bunch of bean thread cut into small pieces. this is optional if you want less carbs.
16. Prepare 1 head of leaf lettuce for garnish.
17. It's 1 bunch of mint for garnish.
18. You need 1 bunch of basil for garnish.

Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep fried. It can be eaten as a main dish with a sweet and spicy dipping sauce Classic Pork Filling for Vietnamese Egg Rolls (Cha Gio): Ground pork, Dried Woodear Mushroom, Dried Thin Vermicelli, Egg Roll Wrappers. CHẢ GIÒ - Bí quyết làm Chả Giò Bánh Tráng VIỆT NAM giòn rụm - Vietnamese Springrolls by Vanh Khuyen. Traditionally, in Chinesse cuisine, egg roll wrapper is made of wheat flour, meanwhile rice paper is the star of the show when it comes to making 'cha gio'.

Healthier Vietnamese Egg Rolls (Cha Gio) instructions

1. Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well..
2. Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner..
3. Tightly roll the wrapper until it's half way. Fold in right and left corners. The tighter the roll, the less oily it will be..
4. Continue rolling until about 1/4 of the way there, brush corner with egg and seal.
5. Freeze egg rolls over night as they come out crispier when fried after freezing.
6. Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time. Fry for 10 min until golden brown and floating up to the surface..
7. Place cooked eggrolls on a plate lined with paper towels to let excess oil drain..
8. Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce..

These Vietnamese Egg Rolls, called Cha Gio, are filled with flavors of pork, shrimp, mushrooms and vegetables. The perfect appetizer for a party! I convinced my mom to share her Vietnamese egg rolls recipe and now you can make them at home! If you've never tasted a Vietnamese egg roll (Chả Giò), you're in for a treat. The wrapper is thin, light, and crispy.