CHẢ GIÒ / VIETNAMESE FRIED EGG ROLLS
Vietnamese fried egg rolls are common appetizers, though can also be eaten as a meal by itself if preferred. Chả giò is a deep fry dish commonly made up of ground meat and sliced vegetables rolled up in a pastry sheet.
In our house, this is considered “frozen food.” When I make egg rolls, I make in bulk. I make the filling, roll up the rolls and then store them in the freezer in an air-tight ziplock bag. They last forever if you store them right. It’s a quick and easy appetizer or small meal for those lazy days. You just have to add oil to a deep fryer pot and put the egg rolls in. It usually takes my deep fryer about 15-20 minutes to get the egg rolls golden brown.
The main difference between fried egg rolls and fried spring rolls is the wrapping. Spring rolls use rice sheets, whereas egg rolls use pastry sheets… made from eggs. The brand I use is TJY Spring Home. There are 25 sheets per package if you get it in the large size, which is 12 oz. This recipe will make 50 egg rolls. If you want to make a smaller batch, just get one pastry sheet package and divide all of the ingredients in half.
This is a very hands-on recipe. I’ve learned it is just easier and faster to use my hands to mix the filling rather than use a mixing utensil. The meats I use in my filling are shrimp and pork. You can use whatever meat you prefer. The filling also includes bean thread and dried black fungus. Along with the mushroom seasoning—which is an MSG alternative—you will be able to found all of these at an Asian supermarket.
The ingredients to make the dipping sauce doesn’t include specific measurements, it will depend on how much you want to make. If you’re making a large amount for a group or party, I suggest using cups. If you’re making just enough for yourself, then use tablespoons.
Tip: When frying anything, use artificial sweeteners rather than real sugar. Artificial sweeteners don’t burn. The brand I use is Splenda, but you can use any brand you prefer.
Vietnamese Fried Egg RollsPrint Recipe
- 1.2 lb shrimp
- 1.2 lb minced pork
- 2 eggs
- 6 red shallots
- 1.7 lb jicama
- 10 oz carrots
- 2 packages spring roll pastry, large
- 2.8 oz bean thread
- 0.83 oz dried black fungus strips (approx. 1/3 of 2.5 oz package)
- 2 packages artificial sweetener
- 2 tsp pepper
- 2 tsp mushroom seasoning
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- vegetable oil
Dipping sauce (Use whatever measurement needed. For example: If you’re using cups: 4 cups water, 3 sugar, etc. If you’re using tbsp: 4 tbsp water, 3 tbsp sugar, etc.)
- 4 water
- 3 sugar
- 2 fish sauce
- 1/2 lime juice
- In separate bowls—soak bean thread and dried fungus strips in warm water until softened, approximately 20 minutes.
- Wash shrimps and remove the shells. Finely mince shrimps. Place into a large mixing bowl.
- Wash jicama and carrots. Thinly slice. Using your hands, drain the juices. Add to bowl.
- Slice red shallots. Add to bowl.
- When bean thread and dried fungus strips are softened—using scissors, cut into small pieces, approximately 1/2 inches. Add to bowl.
- Add sesame oil, oyster sauce, artificial sweetener, pepper, and mushroom seasoning to bowl.
- Separate yolks from egg whites. Add egg whites to bowl. Set aside yolks in a separate bowl.
- Using your hands, mix everything in the large mixing bowl together evenly.
Prep—rolling egg rolls
- Make sure spring poll pastry sheets are thawed.
- Carefully separate one pastry sheet. Separate each sheet as you go, not all at once, to avoid the sheets from drying. Set pastry sheet on a cutting board with one point facing towards you.
- Place approximately 1 full tbsp of filling onto the pastry sheet, center and towards the bottom near the point. Spread filling out to about 3 inches.
- Fold/roll the pastry sheet according to the instructions shown on the back of the spring roll pastry packaging.
- Before completing the roll, using your finger, spread a bit of egg yolk onto the inside point to seal the roll closed.
- Continue until all sheets are rolled. You should end with 50 rolls.
- Add 4 cups vegetable oil, or enough to cover egg rolls, to a deep fryer pot. Set to 350°.
- Once the oil becomes hot, add egg rolls. Fry until golden, turning as needed.
- Place on a cooling rack or paper towel.
- Combine all ingredients to for dipping sauce into a bowl. Stir/mix until thoroughly dissolved.
- Serve fried egg rolls on a dish together with dipping sauce and optional lettuce leaves, tomatoes, and cucumber slices.
When frying frozen egg rolls, set deep fryer pot to 400° for seven minutes, then decrease to 350°.