Extra Crispy Vietnamese Egg Rolls Recipe (Chả Giò)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

egg wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are typically cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Soy sauce is a lower-sodium alternative, and coconut aminos is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually more affordable.

Start by preparing the filling. Grate the carrots and taro, or chop them with a knife if you prefer.

Transfer the grated carrots and taro into a bowl for later use.

Cut 1/4 of the cabbage into thin slices and set aside.

Dice up half an onion and add it to the bowl with the carrots and taro.

Cut the shrimp into small pieces and add them to a large bowl with the ground pork.

Add 1/3 tablespoon of black pepper, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 tablespoon of mushroom seasoning, and 1 tablespoon of sesame oil to the meat and shrimp mixture.

Mix the ingredients lightly to allow the flavors to soak in.

Steam the sliced cabbage for about 4-5 minutes, then put it in a bowl and extract as much water as possible to keep the filling dry.

Add the steamed cabbage to the meat mixture and mix thoroughly until it has a vibrant color.

Open the packaging of the spring roll wrappers and peel each shell individually, placing them onto a plate.

Prepare a small bowl with just egg yolk to use as glue for sealing the wrappers.

Lay a spring roll wrapper diagonally on a flat surface, add a small spoonful of filling horizontally about one third of the way up from the bottom edge, and one inch away from the sides.

Fold the bottom flap over the filling, then roll it past the halfway point, folding in the side flaps as you go.

Roll it two more times and spread egg yolk on the top flap to seal it.

In a large pan, add enough cooking oil to completely submerge the egg rolls and heat the oil until very hot on high heat.

Once the oil is hot, add the egg rolls and then reduce the temperature to medium-low heat to achieve a slightly crispy texture.

Drain the oil from the egg rolls before plating them on a napkin to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens