Go Back
–+ servings
Vietnamese Vegetarian Spring Rolls - Cha Gio Chay

Vietnamese Vegetarian Spring Rolls | Cha Gio Chay

By: Cindy Lam Lorimer
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 75 Rolls
These crispy fried egg rolls are ideal for parties or potlucks, guaranteed to win over everyone with their irresistible crunch. Whether dipped in fish sauce or savored solo, each bite promises a delightful crispy texture.

Ingredients

Filling:

  • 1 onion, chopped and caramelized
  • 2 cups jicama, shredded
  • 2 cups chayote, shredded
  • 2 cups carrots, shredded
  • 1 cup sweet potatoes, shredded
  • 1 cup cabbage, thinly sliced
  • ½ cup dried wood ear mushroom, soak in warm water for 5 minutes, then cut into thin slices
  • 1 bundle of bean thread noodles, soak in warm water for 5 minutes, cut into one inch strands (I use a pair of scissors to do this)
  • 1 Tbsp garlic, finely chopped
  • ½ large shallot, finely chopped
  • 2 14 oz firm tofu, deep fried and chopped
  • 3 Tbsp vegan fish sauce
  • 2 Tbsp mushroom powder
  • 1 Tbsp sugar
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 egg, plus one egg yolk
  • 3 oz roasted rice powder

Ingredients: 

  • 1 egg white
  • egg roll wrapper, I like to use TYJ spring roll pastry
  • avocado oil for frying, or any neutral oil

Instructions

  • In a pan, add cooking oil and cook the onions on medium low heat for 20 minutes until soft and caramelized. Stir occasionally. Let onions cool, then put in medium size mixing bowl.
  • Squeeze all the water out of the vegetables and add to mixing bowl.
  • Add remaining ingredients, along with one egg and one yolk. Save the egg white of the one egg and put it aside. You will use the egg white to seal the egg rolls when rolling them. Mix well, then remove all juice/liquid from filling mix.
  • When rolling the egg rolls, fold one corner over and place one tablespoon of the egg roll mix on the folded area, away from the edge. Then 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 medium high heat. Do not overfill the pan/pot/wok, halfway or less is more than enough. Once oil is hot, ideally 380 degrees, cook the egg rolls in several batches. Cook each batch for around 15-20 minutes until they are golden brown. Do not let them get too dark brown as that is burnt already.
  • Wrap with mustard leaves or red leaf lettuce, topped with shredded green papaya and long slices of cucumber, or just eat it by itself!
  • Dip with fish dipping sauce.

Nutrition

Serving: 1egg roll | Calories: 59kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 314mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 829IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg