HOW TO MAKE VIETNAMESE FRIED EGG ROLLS | CHẢ GIÒ
Vietnamese fried egg rolls are common appetizers, though can also be eaten as a meal by itself if preferred. Chả giò is a deep-fried 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, let them sit in the fridge for an hour or so, and then store them in the freezer in an air-tight ziplock bag. Placing them in the fridge before transferring to the freezer allows the wrapper to harden and helps to hold the rolls’ form. Try to lay the rolls as straight as possible in the ziplock bag. They last forever if you store them right. It’s a quick and easy appetizer or a 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.
A lot of people confuse egg rolls with spring rolls. The main difference between egg rolls and 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.
- 500 grams (1.2 lbs) shrimp
- 600 grams (1.5 lbs) minced pork
- 2 eggs
- 6 red shallots
- 700 grams (1.7 lbs) jicama
- 300 grams (10 oz) carrots
- 2 packages spring roll pastry, large
- 80 grams (2.8 oz) dried bean thread
- 25 grams (0.83 oz) dried black fungus strips (approx. 1/3 of 2.5 oz package)
- 2 packages artificial sweetener
- 10 grams (2 tsp) pepper
- 10 grams (2 tsp) mushroom seasoning
- 15 ml (1 tbsp) oyster sauce
- 10 ml (2 tsp) sesame oil
- 1 liter ( 4 cups) 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
HOW TO MAKE THE FILLING—
- 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.
- Add minced pork to 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 1.5 cm. Add to bowl.
- Add sesame oil, oyster sauce, artificial sweetener, pepper, and mushroom seasoning to the 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.
ROLLING THE EGG ROLLS—
- Make sure 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 the pastry sheet on a cutting board with one point facing towards you.
- Place approx. 15 ml (1 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. If pastry sheets don't come with instructions or instructions aren't clear, you can follow my steps on how to fold egg rolls here.
- 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.
DEEP FRYING THE EGG ROLLS—
- Add 1 liter (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 for dipping sauce into a bowl. Stir/mix well 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°.
Those look exactly like the ones my mom used to make. I hated shrimp so she would make some just for me that only had pork. And making them in bulk is the only way to go. You can’t go through all that work and prep for just a handful of egg rolls. My mom would make around 100 or so at a time.
The directions leave out the most important part – adding in the pork to the mixture
Trish, thank you so much for catching the typo! I’ve revised the instructions to include this very important step!