cha gio vietnamese egg rolls

Prawn

Cha Gio Vietnamese Egg Rolls

These cha gio Vietnamese egg rolls freeze well, so go ahead and make a double batch of the recipe. For a change, add shredded cabbage or julienned taro, or add minced crab to make them even more flavorful.

Ingredients

1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
8 ounces shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 ¼ teaspoons vietnamese fish sauce
1 ¼ teaspoons white sugar
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
24 egg roll wrappers
1 large egg, beaten
vegetable oil for deep frying

Directions

Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.
Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.
Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.
Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.