Empty My Fridge
Vietnamese Egg Rolls (Cha Gio)
Ingredients
- Ground pork2 lb
- Mushroom · dried½ cups
- Noodle · dried2 oz
- Scallion2
- Onion1
- Sugar1 tsp
- Black pepper · ground¼ tsp
- Sesame oil2 tsp
- Salt1 tsp
- Oyster sauce3 tbsp
- Chicken stock · powder1 tsp
- Spring roll wrapper1 packet
- Egg · beaten1
- Vegetable oil
- Fish sauce
Instructions
- Soak the dried wood ear mushrooms and bean thread noodles in hot water for 10 minutes, until soft. Drain, then finely chop the mushrooms.
- In a bowl, mix the pork, mushrooms, noodles, green onions, finely diced onion, sugar, black pepper, sesame oil, sea salt, oyster sauce and chicken bouillon powder.
- Thaw the wrappers if frozen and separate the sheets gently.
- Place about 2 tablespoons of filling at the bottom corner of a wrapper and roll up. At the halfway point, fold in both sides and keep rolling, then brush the top edge with beaten egg yolk and finish rolling to seal.
- Heat vegetable oil in a wok or tall skillet to 325°F. Fry the rolls in small batches, without them touching, for about 5 minutes until golden brown.
- Drain the rolls on a wire rack.
- Frozen rolls can be fried straight from the freezer; they take about 10 minutes.
Summarized from Vicky Pham's video. Watch it for the details.
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