Chả Giò (Vietnamese Eggrolls)
Chả Giò (Vietnamese Eggrolls)
Ingredients
For the Filling
- 2 ounces thin vermicelli noodles, dried
- 1/2 ounce dried mushrooms
- 1/4 cup onion, diced
- 1 shallot, diced
- 1 tablespoon garlic, minced
- 1/2 cup carrot, grated
- 1/2 pound shrimp, raw, peeled, deveined, chopped
- 1 pound ground pork
- 1 teaspoon chicken powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 large eggs, for filling
For Assembly and Frying
- 50 TYJ Spring Roll Pastry wrappers, defrosted
- 1 large egg, separated, for egg white wash
- 4 cups frying oil, such as vegetable or canola oil
For Serving
- 1/2 cup sweet fish sauce, for dipping
Instructions
- 1
Soak the thin vermicelli noodles and dried mushrooms in separate bowls of warm water for 20 minutes until softened. Drain them thoroughly once rehydrated.
⏱️ 20 min
- 2
While the noodles and mushrooms are soaking, dice the onion and shallot, mince the garlic, and grate the carrot. Chop the raw shrimp into small pieces (not too fine). Chop the rehydrated dried mushrooms and vermicelli noodles into 1/2-inch pieces.
⏱️ 15 min
- 3
In a large mixing bowl, combine the ground pork, chopped shrimp, minced garlic, grated carrots, diced onions, diced shallots, chopped vermicelli noodles, and chopped dried mushrooms. Add the chicken powder, salt, MSG (if using), and black pepper. Crack 2 large eggs into the mixture.
⏱️ 10 min
- 4
Wearing gloves, mix all the filling ingredients thoroughly with your hands until well combined and the mixture has a uniform, slightly mushy consistency.
⏱️ 5 min
- 5
Defrost the TYJ Spring Roll Pastry wrappers completely. Separate 1 egg white into a small bowl for the egg white wash. Keep the wrappers covered with a damp paper towel or cloth at all times to prevent them from drying out.
⏱️ 5 min
- 6
To roll the eggrolls: Place one wrapper on a clean surface in a diamond shape with a corner pointing towards you, shiny side down. Place about 1/4 cup of the filling mixture at the bottom third of the wrapper. Fold the bottom corner over the filling, pull back slightly to tighten, then roll up a little. Fold in the side corners tightly, then continue rolling the eggroll tightly towards the top corner. Apply a small amount of egg white wash to the top corner to seal. Place the finished eggroll under a damp towel while you roll the remaining eggrolls.
⏱️ 25 min
- 7
Heat the frying oil in a deep pot to 325°F. Carefully place a batch of rolled eggrolls into the hot oil, dropping them away from you. Do not overcrowd the pot.
⏱️ 5 min•🌡️ 325
- 8
Fry the eggrolls for 4 to 5 minutes, or until lightly browned. Remove them from the oil using a spider strainer and place them on a cooling rack or paper towel-lined sheet. Use the spider strainer to remove any burnt bits from the oil between batches to keep the oil clean.
⏱️ 15 min•🌡️ 325
- 9
Let the par-fried eggrolls rest for 7 to 10 minutes. While they are resting, increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 375
- 10
Return the rested eggrolls to the hot oil for the second fry. Fry for another 3 to 4 minutes, or until they are golden brown and crispy. Remove from the oil and drain on a cooling rack or paper towel-lined sheet.
⏱️ 15 min•🌡️ 375
- 11
Serve the crispy Chả Giò immediately with sweet fish sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Chả Giò (Vietnamese Eggrolls)
For the Filling
- 2 ounces thin vermicelli noodles, dried
- 1/2 ounce dried mushrooms
- 1/4 cup onion, diced
- 1 shallot, diced
- 1 tablespoon garlic, minced
- 1/2 cup carrot, grated
- 1/2 pound shrimp, raw, peeled, deveined, chopped
- 1 pound ground pork
- 1 teaspoon chicken powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon MSG, optional, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 large eggs, for filling
For Assembly and Frying
- 50 TYJ Spring Roll Pastry wrappers, defrosted
- 1 large egg, separated, for egg white wash
- 4 cups frying oil, such as vegetable or canola oil
For Serving
- 1/2 cup sweet fish sauce, for dipping
Instructions
- 1
Soak the thin vermicelli noodles and dried mushrooms in separate bowls of warm water for 20 minutes until softened. Drain them thoroughly once rehydrated.
⏱️ 20 min - 2
While the noodles and mushrooms are soaking, dice the onion and shallot, mince the garlic, and grate the carrot. Chop the raw shrimp into small pieces (not too fine). Chop the rehydrated dried mushrooms and vermicelli noodles into 1/2-inch pieces.
⏱️ 15 min - 3
In a large mixing bowl, combine the ground pork, chopped shrimp, minced garlic, grated carrots, diced onions, diced shallots, chopped vermicelli noodles, and chopped dried mushrooms. Add the chicken powder, salt, MSG (if using), and black pepper. Crack 2 large eggs into the mixture.
⏱️ 10 min - 4
Wearing gloves, mix all the filling ingredients thoroughly with your hands until well combined and the mixture has a uniform, slightly mushy consistency.
⏱️ 5 min - 5
Defrost the TYJ Spring Roll Pastry wrappers completely. Separate 1 egg white into a small bowl for the egg white wash. Keep the wrappers covered with a damp paper towel or cloth at all times to prevent them from drying out.
⏱️ 5 min - 6
To roll the eggrolls: Place one wrapper on a clean surface in a diamond shape with a corner pointing towards you, shiny side down. Place about 1/4 cup of the filling mixture at the bottom third of the wrapper. Fold the bottom corner over the filling, pull back slightly to tighten, then roll up a little. Fold in the side corners tightly, then continue rolling the eggroll tightly towards the top corner. Apply a small amount of egg white wash to the top corner to seal. Place the finished eggroll under a damp towel while you roll the remaining eggrolls.
⏱️ 25 min - 7
Heat the frying oil in a deep pot to 325°F. Carefully place a batch of rolled eggrolls into the hot oil, dropping them away from you. Do not overcrowd the pot.
⏱️ 5 min•🌡️ 325 - 8
Fry the eggrolls for 4 to 5 minutes, or until lightly browned. Remove them from the oil using a spider strainer and place them on a cooling rack or paper towel-lined sheet. Use the spider strainer to remove any burnt bits from the oil between batches to keep the oil clean.
⏱️ 15 min•🌡️ 325 - 9
Let the par-fried eggrolls rest for 7 to 10 minutes. While they are resting, increase the oil temperature to 375°F.
⏱️ 10 min•🌡️ 375 - 10
Return the rested eggrolls to the hot oil for the second fry. Fry for another 3 to 4 minutes, or until they are golden brown and crispy. Remove from the oil and drain on a cooling rack or paper towel-lined sheet.
⏱️ 15 min•🌡️ 375 - 11
Serve the crispy Chả Giò immediately with sweet fish sauce for dipping.