Cha Gio Vietnamese Egg Rolls

This dish goes by several names, both in English and Vietnamese. I call them chả giò, but in the Northern Vietnamese dialect, they're called nem rán. On English menus, you might know them as spring rolls. I always grew up calling these egg rolls. In my family, spring rolls referred to the fresh gỏi cuốn, which some Americans call summer rolls or salad rolls. My family never used either term. Though the language can get confusing, I think we can all agree that chả giò is delicious!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl soak noodles in boiling hot water for 5-10 minutes, drain and set aside. Repeat the same process for the mushrooms.

Step 2

In a large frying pan on medium heat , add pork and pork trim, and stir until meat is slightly browned. Next add softened noodles and mushrooms, and vegetables, egg yokes, sesame oil, fish & oyster sauces, garlic, ginger, sugar, salt and pepper, stirring all together until thoroughly mixed. Remove from heat and allow to cool.

Step 3

Using a slightly dampened dish towel, remove wrappers from packaging and place on one side of towel, then fold over and cover the wrappers. This keeps them pliable and soft while adding ingredients.

Step 4

In a small bowl, mix cold water and egg whites together until blended. Next place a wrapper on a mat and add a heaping tablespoon of filling to center of wrapper. Using your fingers, fold the wrapper over burrito-style, and seal the ends with the egg water mixture. Repeat this process for all egg rolls.

Step 5

Deep fry rolls in hot oil until light golden-brown, then remove to cool on a tray lined with paper towels. Note, rolls will continue to cook after removing the from the fryer so do not over cook.

Step 6

These rolls freeze easy when stored in freezer safe bags. Thaw for 20 minutes and deep-fry for a few minutes to make them crispy again.