Healthier Vietnamese Egg Rolls (Cha Gio) Recipe

Name: Healthier Vietnamese Egg Rolls (Cha Gio)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages Egg roll wrapper ( use small ones); 1 lb shrimp, deshell, devein, finely chop; 1 lb Ground pork; 1 Chicken breast, diced fine; 1 cup jicama, chopped fine; 2 cup bean sprouts; 3 red onions, chopped fine; 4 carrots, shredded; 2 green onion, chopped fine; 1 tbsp red boat fish sauce; 1 salt and pepper to taste; 1 egg beaten, set aside to seal egg rolls; 1 avocado, smashed; 1 canola oil for frying; 1 bunch bean thread cut into small pieces. this is optional if you want less carbs; 1 head leaf lettuce for garnish; 1 bunch mint for garnish; 1 bunch basil for garnish

Servings: persons

2 packages Egg roll wrapper ( use small ones)
1 lb shrimp, deshell, devein, finely chop
1 lb Ground pork
1 Chicken breast, diced fine
1 cup jicama, chopped fine
2 cup bean sprouts
3 red onions, chopped fine
4 carrots, shredded
2 green onion, chopped fine
1 tbsp red boat fish sauce
1 salt and pepper to taste
1 egg beaten, set aside to seal egg rolls
1 avocado, smashed
1 canola oil for frying
1 bunch bean thread cut into small pieces. this is optional if you want less carbs
1 head leaf lettuce for garnish
1 bunch mint for garnish
1 bunch basil for garnish

1
Combine all ingredients in a mixing bowl.
2
Leave out egg, wrapper, oil, lettuce, basil and mint.
3
Mix well.
4
Using the wrapper, place it in a diamond shape facing towards you.
5
Place a tablespoon of the mixture onto the bottom corner.
6
Tightly roll the wrapper until it's half way.
7
Fold in right and left corners.
8
The tighter the roll, the less oily it will be.
9
Continue rolling until about 1/4 of the way there, brush corner with egg and seal
10
Freeze egg rolls over night as they come out crispier when fried after freezing
11
Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time.
12
Fry for 10 min until golden brown and floating up to the surface.
13
Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
14
Serve immediately with dipping sauce.
15
I prefer the traditional fish/vinegar sauce combo (nuc mam).
16
I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.

986

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 18 ingredients. The key ingredients include: 2 packages Egg roll wrapper ( use small ones), 1 lb shrimp, deshell, devein, finely chop, 1 lb Ground pork, 1 Chicken breast, diced fine, and more.

Yes, Healthier Vietnamese Egg Rolls (Cha Gio) 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!

Healthier Vietnamese Egg Rolls (Cha Gio)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions