CHA GIO Vietnamese Pork Egg Rolls
Serves 5030 mins prep60 mins cook
A nostalgic dish of Vietnamese Pork Egg Rolls, reminiscent of family gatherings in the kitchen making hundreds of egg rolls. These crispy treats are filled with a savory mixture of ground pork, jicama, carrots, and various seasonings, and are perfect for any family event.
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What you need
Instructions
1: Start by soaking your wood ear mushroom and dried vermicelli noodle in warm water for 10 minutes. Then drain and set aside. 2: In a large mixing bowl, combine ground pork, jicama, carrots, white onion, vermicelli, and wood ear mushroom with 2 eggs. 3: Add the seasonings: salt, sugar, fish sauce, black pepper, and MSG. 4: In a small bowl, crack one egg; use the egg whites to seal the egg rolls. 5: On a large plate or cutting board, peel one of the spring roll wrappers and lay it flat on the surface. 6: Add a heaping teaspoon of the meat mixture onto the spring roll wrapper. Roll and seal with the egg white mixture. 7: Set into a container and repeat until you finish wrapping all your egg rolls. Use plastic wrap by layers to prevent sticking if you stack them. 8: In a large pot, add your 1 quart of vegetable oil and allow it to heat on medium-high. 9: Gently add your egg rolls into the oil to cook. Do not overcrowd the pot. Allow to cook for 5-7 minutes or until fully cooked. Repeat until all egg rolls are cooked. 10: Serve with lettuce and nuoc mam cham.View original recipe