Authentic Vietnamese Egg Rolls (Cha Gio)

Name: Vietnamese Egg Rolls (Cha Gio)
Cuisine: Vietnamese
Ingredients: 1 cup black fungus strips; 1 bunch Longkou vermicelli bean threads; 1 small jicama; 1/4 tsp. salt; 1 1/4 lb. ground pork; 1 (6 oz. can) Caravelle crab meat; 1/2 lb. medium shrimp; 1 medium carrot; 1 small white or yellow onion; 1/2 cup taro root; 1/4 tsp. salt; 1/4 tsp. ground black pepper; 1/4 tsp. sugar; 1/4 tsp. fish sauce; 1/4 tsp. chicken soup base powder; 3/4 tsp. oyster sauce; 1 tsp. cornstarch; 1/4 cup water; 1 (16 oz. package) Menlo Chinese spring roll wrapper; 3 cups cooking oil (peanut, rice bran, or canola); 1 bunch mint, perilla, and kinh gio; 2 heads red leaf lettuce; 2 cloves garlic; 2 thai chilis; 1/2 cup fish sauce; 1/2 cup rice vinegar; 1/2 cup sugar; 1 cup warm water

Vietnamese · Organized from the video by TOM TO TABLE

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Ingredients

Tap an ingredient to mark it ready.

Steps

1
Soak black fungus strips in a bowl of lukewarm water for 30 minutes, then chop into small pieces.
⏱ 30 minutes
2
Soak vermicelli in a bowl of lukewarm water for 15 minutes until soft, then chop into 1/2 inch strands.
⏱ 15 minutes
3
Combine shredded jicama with 1/4 tsp. salt; let sit for 5 minutes, then squeeze out the excess water.
⏱ 5 minutes
4
In a large bowl, combine ground pork, crab, blended shrimp, black fungus, vermicelli, jicama, carrot, onion, taro root, salt, pepper, sugar, fish sauce, chicken soup base powder, and oyster sauce.
5
Mix cornstarch and water to create a paste.
6
Wrap the filling in the spring roll wrappers using the family technique.
7
Freeze the wrapped rolls overnight to preserve them for up to 1 week.
8
Pour cooking oil into a medium pot and heat on high until a chopstick inserted into the oil starts bubbling.
9
Add egg rolls one by one to the oil, then lower heat to medium. Once golden, remove them.
10
When adding the second batch, lower heat to medium-low to maintain a steady simmer so the inside cooks through.
🔥 simmer
11
Once the entire batch is finished, fry them one more time until golden brown to ensure maximum crispiness.
12
For the dipping sauce, combine garlic, thai chilis, fish sauce, rice vinegar, sugar, and warm water in a bowl; stir until the sugar dissolves.
13
To serve, wrap an egg roll in a red leaf lettuce leaf with mint, perilla, and kinh gio, then dip in the sauce.

Tips

Squeezing the water out of the jicama is important to prevent soggy rolls.
Keep the oil at a steady simmer to ensure the center of the egg roll cooks properly.
A second fry at the end ensures the rolls stay crispy all day.
Freezing the rolls overnight helps with texture and storage.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube

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