Carrot & Cabbage Egg Rolls (Chả Giò Chiên Cà Rốt Bắp Cải)

By Vicky Pham · 75 min

Ingredients

Instructions

1. Put the ground pork, soaked and minced wood ear mushrooms, soaked and minced bean thread noodles, sliced green onions and diced yellow onion in a large bowl.
2. Season the mixture with the sugar, black pepper, sesame oil, salt, oyster sauce and chicken bouillon powder, then set it aside.
3. Add a small amount of water to a large skillet and heat it. Blanch the shredded carrot and cabbage until limp.
4. Drain the carrot and cabbage and mix them into the pork mixture.
5. Separate the wrappers into single sheets by pulling them apart slowly.
6. Place a wrapper in a diamond shape in front of you. Fold the bottom corner up to the centre, put about 1/3 cup of filling on the folded corner, fold in the two sides, then roll upward, tucking everything in neatly.
7. Brush the top corner with the beaten egg yolk to seal the roll.
8. Heat vegetable oil in a wok or tall skillet to 325°F. Fry the rolls in small batches for around 5 minutes, until golden brown.
9. Drain the rolls on a wire rack to remove excess oil.
10. Serve right away with nuoc mam cham dipping sauce.

Summarized from Vicky Pham's video. Watch it for the details.

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