Vietnamese Egg Rolls - Chả Giò

Name: Vietnamese Egg Rolls - Chả Giò
Cuisine: Asian, Vietnamese
Ingredients: Filling:; 1.5 lbs ground pork; 1 ream bean thread noodle; 1/2 cup dried wood ear mushrooms; 1 cup grated carrot; 1 cup minced shallot; 1 tbsp Knorr chicken bouillon powder; 1 tbsp sugar; 1 tsp white pepper; 2 eggs; Sealer:; 1 tbsp cornstarch; 2 tbsp water; 3 cups oil for frying; 1 pack egg roll/spring roll wrappers (40 count)

2 steps

One of my favorite foods during Lunar New Year are Chả Giò - crispy, pork filled egg rolls. Every year I looked forward to helping make these and eating them!

Updated at: Mon, 27 Jan 2025 21:34:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories418 kcal (21%)

Total Fat21.5 g (31%)

Carbs37.8 g (15%)

Sugars3 g (3%)

Protein17.5 g (35%)

Sodium578.2 mg (29%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1.5 lbsground pork

1bean thread noodle

½ cupdried wood ear mushrooms

1 cupcarrot

grated

1 cupshallot

minced

1 Tbspchicken bouillon powder

1 Tbspsugar

1 tspwhite pepper

2eggs

1 Tbspcornstarch

2 Tbspwater

3 cupsoil

for frying

1 packegg roll wrappers

Instructions

Step 1

Soak bean thread noodles and wood ear mushroom in hot water for 5 minutes. Drain and squeeze out excess water. Thinly slice the mushrooms and cut the bean thread noodles. In a bowl, add ground pork, bean thread noodles, wood ear mushroom, carrots, shallots,, sugar, white pepper, Knorr chicken bouillon powder and eggs. Mix thoroughly to combine. Peel the egg roll wrappers, then fold in one corner. Add 1.5 tbsp of filling, fold forward and tuck, then fold in the 2 sides, then roll down the center. Seal with the cornstarch/water mixture.

Step 2

Heat up your oil and make sure it is hot before adding the egg rolls. Cook for about 8-10 minutes until they are golden, then move to a cooling rack.

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