How to Make Delicious Vietnamese Egg Rolls

Vietnamese Egg Rolls, or “Chả Giò,” are a beloved appetizer and snack in Vietnamese cuisine. These crispy rolls are filled with a savory mixture of ground meat, vegetables, and noodles, all wrapped in rice paper and deep-fried to perfection. Here’s a step-by-step guide to making delicious Vietnamese Egg Rolls at home.

Ingredients

For the Filling:

• 1 lb (450g) ground pork or chicken
• 1 cup finely chopped shrimp (optional)
• 1 cup finely shredded carrots
• 1 cup finely shredded cabbage
• 1 small onion, finely chopped
• 3-4 cloves garlic, minced
• 1/2 cup bean thread noodles (vermicelli), soaked in hot water and chopped
• 1/4 cup dried wood ear mushrooms, soaked in hot water and finely chopped
• 2 eggs
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Wrapping and Frying:

• 1 package rice paper wrappers (bánh tráng)
• Vegetable oil for frying

For the Dipping Sauce (Nước Chấm):

• 1/2 cup fish sauce
• 1/2 cup water
• 1/4 cup sugar
• 2-3 tablespoons lime juice or vinegar
• 1-2 cloves garlic, minced
• 1 small chili, finely chopped (optional)
• Shredded carrot (optional)

Instructions

Step 1: Prepare the Filling

1. In a large mixing bowl, combine the ground pork (or chicken), chopped shrimp, shredded carrots, shredded cabbage, chopped onion, and minced garlic.
2. Add the soaked and chopped bean thread noodles and wood ear mushrooms.
3. Crack in the eggs and add the fish sauce, soy sauce, sugar, salt, and black pepper.
4. Mix everything together thoroughly until well combined.

Step 2: Wrap the Egg Rolls

1. Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
2. Lay the softened rice paper wrapper flat on a clean surface.
3. Place about 2 tablespoons of the filling mixture onto the bottom third of the wrapper.
4. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly to enclose the filling. Repeat with the remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
2. Carefully add a few egg rolls to the hot oil, making sure not to overcrowd the pan.
3. Fry the egg rolls, turning occasionally, until they are golden brown and crispy, about 5-7 minutes.
4. Remove the egg rolls from the oil and drain on paper towels. Repeat with the remaining egg rolls.

Step 4: Make the Dipping Sauce

1. In a small bowl, combine fish sauce, water, sugar, and lime juice (or vinegar).
2. Stir until the sugar is completely dissolved.
3. Add minced garlic, chopped chili, and shredded carrot, if using. Mix well.

Step 5: Serve and Enjoy

• Serve the Vietnamese egg rolls hot, with the dipping sauce on the side. They can be enjoyed as an appetizer, a snack, or as part of a larger meal.

Tips for Perfect Egg Rolls

• Ensure the filling is well-mixed for consistent flavor in each roll.
• Don’t over-soak the rice paper wrappers; they should be pliable but not too soft.
• Maintain the oil temperature to avoid greasy or undercooked rolls.
• You can prepare the filling and wrap the egg rolls in advance, then fry them just before serving.

Enjoy your homemade Vietnamese Egg Rolls with family and friends!