Steps to Cook Yummy Healthier Vietnamese Egg Rolls (Cha Gio)

Hey everyone, welcome to my recipe site. Today I will show you a way to make a special dish, Healthier Vietnamese Egg Rolls (Cha Gio). It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Healthier Vietnamese Egg Rolls (Cha Gio) Recipe. 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.

You can cook Healthier Vietnamese Egg Rolls (Cha Gio) using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Healthier Vietnamese Egg Rolls (Cha Gio)

1. Make ready 2 packages of Egg roll wrapper ( use small ones).
2. Take 1 lb of shrimp, deshell, devein, finely chop.
3. Prepare 1 lb of Ground pork.
4. It’s 1 of Chicken breast, diced fine.
5. Prepare 1 cup of jicama, chopped fine.
6. Take 2 cup of bean sprouts.
7. Make ready 3 of red onions, chopped fine.
8. You need 4 of carrots, shredded.
9. Prepare 2 of green onion, chopped fine.
10. Prepare 1 tbsp of red boat fish sauce.
11. Take 1 of salt and pepper to taste.
12. Make ready 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. Make ready 1 bunch of bean thread cut into small pieces. this is optional if you want less carbs.
16. Take 1 head of leaf lettuce for garnish.
17. Make ready 1 bunch of mint for garnish.
18. Take 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.These Vietnamese Egg Rolls, called Cha Gio, are filled with flavors of pork, shrimp, mushrooms and vegetables.The perfect appetizer for a party!

Healthier Vietnamese Egg Rolls (Cha Gio) step by step

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..

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.

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'.Chả giò (Vietnamese: [ca᷉ː jɔ̂]), also known as nem rán (fried spring roll), is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese diaspora.It is ground meat, usually pork, wrapped in rice paper and deep-fried.The best Vietnamese spring rolls (Cha Gio) recipe.