Cha Gio Vietnamese Egg Rolls Recipe

Name: Cha Gio Vietnamese Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked bean threads (cellophane noodles); 1 large dried shiitake mushroom; 1 pound ground pork; 1/2 pound shrimp, chopped; 1 large carrot, peeled and grated; 1 small shallot, minced; 2 1/4 teaspoons Vietnamese fish sauce; 1 1/4 teaspoons white sugar; 1 1/4 teaspoons salt; 1 1/4 teaspoons ground black pepper; 24 egg roll wrappers; 1 egg, beaten; oil for deep frying

Servings: persons

1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
1/2 pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 1/4 teaspoons Vietnamese fish sauce
1 1/4 teaspoons white sugar
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
24 egg roll wrappers
1 egg, beaten
oil for deep frying

1
Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
2
Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
3
Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
4
Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
5
Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

1270

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked bean threads (cellophane noodles), 1 large dried shiitake mushroom, 1 pound ground pork, 1/2 pound shrimp, chopped, and more.

Yes, Cha Gio Vietnamese Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cha Gio Vietnamese Egg Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions