Vietnamese Egg Rolls Recipe (Chả Giò)

Prep:40minCook:30min

These Vietnamese egg rolls crispy, deep fried, snacks made of pork, mung bean thread, jicama, onion, and mushroom. The result is delicious little bites great for party appetizers, casual snacking, or great added to bowls of bún thịt nướng too!

Updated at: Wed, 23 Aug 2023 20:42:21 GMT

Nutrition balance score

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Ingredients

25 servings

1egg roll wrappers

1 lbground pork

½ cupdaikon

medium

⅔ cuponion

chopped

½ cupbean thread noodle

cut into 1′′-1.5′′ threads

⅛ cupwood ear mushrooms

chopped

1 tspsalt

1 tsppepper

1 tspsugar

WRAPPING SEALER

¼ cupwater

1 Tbspflour

ACCOMPANYING SIDES

▢, Vietnamese, kinh gioi

Vi balm

▢ etnamese, tia to

▢mint

Instructions

Step 1

Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.

Step 2

Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.

Step 3

When soft, roughly chop bean thread noodles and mushrooms.

Step 4

Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.

Step 5

Cook and taste the filling: put 1/2 tsp of the mixture on a small plate and microwave it for a few seconds until its fully cooked. Taste it and adjust with salt, pepper, or any other adjustments to your liking. Keep in mind these rolls are meant to be dipped in fish dipping sauce.

Step 6

Mix together water and flour for egg roll sealer, and microwave until just boiling. Wrap the egg rolls (see photos above for technique).

Step 7

Fry at 325 °F until golden brown and fully cooked inside. About 12-16 minutes per batch.