Easy Vietnamese Egg Rolls (Chả Giò)

Easy Vietnamese Egg Rolls (Chả Giò)

Vietnamese Egg Rolls (Chả Giò). Crispy golden brown egg rolls filled with mung bean noodles, ground meat, mushrooms, and vegetables with a sweet tangy dipping sauce! A perfect appetizer or side dish. Perfect for a gathering!

5 from 4 votes

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Prep Time 45

Cook Time 15

Total Time 1

Course Appetizer, Main Course, Side Dish

Cuisine South-East Asian

Servings

Calories per serving 711 kcal

Ingredients

25 sheets spring roll wrappers 8.5 x 8.5 inches in dimensions
2-3 cups vegetable oil or any neutral oil

Filling:

1 lb ground pork or ground chicken, turkey, beef or minced shrimp
2 cups carrots peeled and grated
5.64 oz mung bean noodles dried
2 cups cabbage washed and grated
¾ cup onion grated or finely chopped
4 shiitake mushrooms or wood ear mushrooms, finely chopped
2 eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon white granulated sugar

Spring roll glue:

1.5 tablespoon all purpose flour or cornstarch
3 tablespoon water

Dipping sauce (for 25 rolls)

½ cup white granulated sugar
½ cup water
⅓ cup fish sauce
1 bulb garlic minced
4 large red chilies minced

Instructions

Egg Rolls

Prepare your vegetables by grating them with a box grater on a cutting board or using a food processor to shred or chop them. The food processor will make the preparation process easier and quicker if you own one.
In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water. Transfer to a large bowl. Cut the noodles into smaller pieces with clean kitchen scissors.
Into the large mixing bowl with strained noodles, combine ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar. With clean hands, mix well. Set aside. Optional: Take about 1 tablespoon and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar.
In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll “glue”.
Gently peel away one single spring roll wrapper and place onto a clean flat surface in a Diamond position. Fold the bottom corner ⅓ of the way up. Fill the wrapper with 3 levelled tablespoons of filling on the folded corner and shape filling into a log. Fold the side corners over the filling. Lightly brush a bit of the flour water mixture on the opposing corner. Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper. Note: Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.

Deep Frying Method:

In a wok, deep fryer or large skillet on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches. Do not overcrowd.
Deep fry for 3 minutes, turning over at the halfway point. Transfer fried egg rolls onto a wired rack set on top of a baking sheet so excess oil can drip off.

Air Frying Method:

Lightly spray air fryer basket with neutral oil. Place egg rolls in a single layer, do not overlap. Ensure there is enough air flow around each one. You may need to air fry in batches depending on the size of your air fryer.
Lightly spray or brush egg rolls with oil. Air fry at 375 degrees F for 8-10 minutes, flipping over half way until golden crispy brown on all sides.

Nuoc Cham Dipping Sauce:

In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls and enjoy!
Optional: serve egg rolls with fresh lettuce for a delicious refreshing taste.

To Freeze Leftovers:

For any uncooked leftover egg rolls, place them in a single layer into a freezer bag into the freezer section of your refrigerator. They will last up to 2 months or before freezer burn starts to show. These can be deep fried, air fried or re-heated in your toaster oven from frozen.

Notes

Storage

Deep fried egg rolls will last up to 4 days stored in an airtight container in the fridge.

To reheat, you can deep fry, air fry, reheat in the oven at 350 degrees F until hot, about 8-10 minutes depending on the appliance.

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