Easy Way to Prepare Perfect Healthier Vietnamese Egg Rolls (Cha Gio)

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Healthier Vietnamese Egg Rolls (Cha Gio). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Healthier Vietnamese Egg Rolls (Cha Gio) Recipe.

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

Ingredients of Healthier Vietnamese Egg Rolls (Cha Gio)

1. You need 2 packages of Egg roll wrapper ( use small ones).
2. Prepare 1 lb of shrimp, deshell, devein, finely chop.
3. You need 1 lb of Ground pork.
4. Prepare 1 of Chicken breast, diced fine.
5. You need 1 cup of jicama, chopped fine.
6. Prepare 2 cup of bean sprouts.
7. Take 3 of red onions, chopped fine.
8. Prepare 4 of carrots, shredded.
9. You need 2 of green onion, chopped fine.
10. You need 1 tbsp of red boat fish sauce.
11. Prepare 1 of salt and pepper to taste.
12. You need 1 of egg beaten, set aside to seal egg rolls.
13. Make ready 1 of avocado, smashed.
14. Take 1 of canola oil for frying.
15. It’s 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. It’s 1 bunch of mint for garnish.
18. It’s 1 bunch of basil for garnish.

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..