How to Make Vietnamese Egg Rolls (Cha Gio) - LIVE MUKBANG

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.

In a large bowl, combine ground pork, finely chopped cabbage, grated carrots, chopped green onions, minced garlic, and grated ginger.

Season the mixture with soy sauce, fish sauce, black pepper, salt, and sugar. Mix until well combined.

Lay an egg wrapper on a clean surface with a corner facing you.

Place a spoonful of the filling near the corner closest to you, then fold the corner over the filling.

Fold in the sides of the wrapper and roll tightly away from you to form an egg roll. Seal the edge with a little water.

Repeat the process with the remaining wrappers and filling.

Heat vegetable oil in a deep pot to 350°F (175°C).

Carefully add the egg rolls to the hot oil, a few at a time, to avoid overcrowding.

Fry the egg rolls until golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.

Remove the egg rolls and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens