My Mom's Famous Authentic Vietnamese Egg Rolls (Cha Gio) | TOM TO TABLE

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

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

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often cheaper and still provides protein.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a cost-effective alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt water

Soy sauce is a lower-calorie alternative, while salt water is a basic substitute.

Soak black fungus strips in lukewarm water for 30 minutes and chop into small pieces.

Soak Longkou vermicelli in lukewarm water for 15 minutes or until soft, then chop into 1/2 inch strands.

Pour salt on shredded jicama, combine well, and set aside for 5 minutes. Squeeze out excess water.

In a large bowl, combine ground pork, crab meat, blended shrimp, black fungus strips, soaked vermicelli, shredded jicama, shredded carrot, diced onion, shredded taro root, kosher salt, black pepper, sugar, fish sauce, chicken soup base powder, and oyster sauce.

Mix cornstarch with water and add to the filling mixture.

Wrap the rolls using the spring roll wrappers, following the technique shown in the video.

Freeze the wrapped egg rolls overnight.

In a medium pot, heat cooking oil on high heat and check if it's hot enough with chopsticks.

Add the egg rolls one by one, then lower the heat to medium and fry until golden yellow.

For the second batch, lower the heat to medium low to maintain a steady simmer while frying.

After frying the whole batch, fry them one more time until golden brown for extra crispiness.

To make the dipping sauce, combine minced garlic, chopped thai chilis, fish sauce, rice vinegar, sugar, and warm water in a bowl, stirring until the sugar is dissolved.

To serve, take a red lettuce leaf, add mint, perilla, kinh gio, and an egg roll, wrap it up, and dip in the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

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