Cha Gio, also known as Vietnamese spring rolls, are crispy, deep-fried rolls filled with ground meat (usually pork), shrimp, glass noodles and vegetables, wrapped in spring roll pastry.
Ingredients
Filling:
2cupsjicama, julienned
2cupschayote, julienned
2cupscarrots, shredded
½cupdried wood ear mushroom, cut into thin slices, then soak in warm water for 5 minutes
1bundlebean thread noodles, soak in warm water for 5 minutes, cut into one-inch strands (I use a pair of scissors to do this)
½cuponions (about half an onion), finely chopped, sauteed
1Tbspgarlic cloves, finely chopped
½largeshallot, finely chopped
½poundshrimp, peeled and cut into small ¼ inch pieces, dry with paper towel to get all the moisture out
1lbground pork
2Tbspfish sauce
2Tbspmushroom powder
1Tbspsugar
1Tbspkosher salt
1tspblack pepper
1egg, plus one egg yolk
Ingredients:
75egg roll wrappers, I like to use TYJ spring roll pastry
1egg white
avocado oil, or any neutral oil, for frying
fish dipping sauce
Instructions
Squeeze all the water out of the vegetables and put in a mixing bowl.
Add remaining filling ingredients and mix well.
When rolling the egg rolls, fold one tip over so the tip is placed in the middle of the egg roll wrapper. Folded part will look like a triangle.
Place one tablespoon of the egg roll mix on the folded area, away from the edge.
Then roll, and tighten as you roll, and fold the sides over ¾ of the way through.
Seal the egg roll with a dab of egg whites.
Heat oil in a pan over high heat. Do not overfill the pan/pot/wok, halfway or less than halfway is enough.
Let temperature of oil reach 380 degrees and add the egg rolls into the pan.
Reduce heat to medium high so as to not burn the egg rolls.
Cook for approximately 20 minutes, until a nice golden brown. Place egg rolls on a cooling rack.
For best results, after frying, put in air fryer for 10 minutes at 350 degrees to get it super crispy.
Wrap with mustard leaves or red leaf lettuce, topped with shredded green papaya and long slices of cucumber, or just eat it by itself!