Get ready to embark on a culinary adventure with these delicious Vietnamese cha gio, or crispy egg rolls! Crispy on the outside and bursting with savory flavors on the inside, these egg rolls are perfect for any gathering. Plus, they freeze beautifully, so you can whip up a larger batch for those snacking emergencies!
Budget information
The total cost for this cha gio recipe is approximately $8.50, which breaks down to about $1.42 per serving if you make six rolls. Delicious and budget-friendly!
Why This Recipe Works
This recipe works wonders because it combines a variety of textures and flavors that define Vietnamese cuisine. The crunchy exterior contrasts with a succulent filling, and the addition of fresh herbs elevates the entire dish. Each bite brings a fantastic mix of tastes that will make your tastebuds dance. Plus, it’s straightforward enough for a beginner cook yet offers room for creativity and customizations!
Ingredients + optional substitutions
Here’s what you’ll need for this delightful cha gio recipe:
- 1 package of rice paper wrappers ($3.00)
- 1 pound of ground pork ($4.00)
- 1 cup of shredded carrots ($0.50)
- 1 cup of chopped mushrooms ($1.00)
- 1 cup of bean vermicelli noodles, soaked and chopped ($1.00)
- 2 tablespoons of fish sauce ($0.50)
- 1 teaspoon of sugar ($0.10)
- Fresh cilantro and mint leaves for garnish (optional, $0.50)
- Vegetable oil for frying ($1.00)
Feel free to switch out the pork for chicken or shrimp if you want a lighter version. You can also add in some julienned taro or shredded cabbage for more crunch!
Step-by-step recipe instructions
Step 1: Gather all your ingredients and set them out on your kitchen counter. Start by soaking the rice vermicelli noodles in hot water for about 10 minutes, or until they’re soft. Drain well and chop them into smaller pieces; they’ll add a wonderful texture to your filling. Prepare a clean workspace where you can roll your egg rolls later on.
Step 2: In a large bowl, combine the ground pork, shredded carrots, chopped mushrooms, soaked vermicelli, fish sauce, and sugar. Mix everything thoroughly, ensuring each ingredient is well integrated for maximum flavor. Smell that? That’s the aroma of deliciousness in the making!
Step 3: Now, it’s time to prepare the rice paper wrappers. Fill a shallow dish with warm water and dip one wrapper in for about 5 seconds, just until it becomes pliable. Lay it flat on your clean counter.
Step 4: Spoon about 2 tablespoons of your filling mixture onto the lower third of the wrapper. Fold the sides over the filling and then roll it up tightly but gently, tucking in the ends to seal the flavors inside. Repeat this process until all the filling has been wrapped and you have a beautiful assortment of cha gio waiting to be cooked.
Step 5: Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Once the oil is shimmering, carefully add a few egg rolls at a time, frying them until they are golden brown and crispy, which usually takes about 3-4 minutes on each side. Don’t forget to flip them lovingly to ensure even browning!
Step 6: Once browned, remove the cha gio from the oil and place them on a wire rack or paper towels to drain any excess oil. Let them cool for a few minutes before serving. Your kitchen should now be filled with the intoxicating smells of fried goodness!
Step 7: Serve your cha gio warm, garnished with fresh cilantro and mint for that extra pop of flavor. Pair them with nuoc cham (Vietnamese dipping sauce) for an authentic touch that will impress your family and friends.
Nutritional Facts
Here’s a rough estimate of the nutritional information per serving (1 egg roll):
- Calories: 250
- Protein: 12g
- Carbohydrates: 20g
- Total Fat: 14g
- Saturated Fat: 3g
- Fiber: 1g
- Sugar: 1g
- Sodium: 300mg
Storage and reheating tips
If you happen to have leftovers (which is unlikely because they’re so tasty), let them cool completely and store in an airtight container in the refrigerator for up to 3 days. For longer storage, you can also freeze the cooked cha gio; just make sure they’re in a single layer so they don’t stick together. To reheat, pop them in the oven at 375°F for about 10-15 minutes to get that crispiness back!
Serving suggestions
These cha gio make a fantastic appetizer, but they can also be served as a main dish when paired with a refreshing salad or noodles. Consider serving with fresh lettuce leaves for wrapping, alongside a plate of herbs and dipping sauce. It’s an interactive eating experience that everyone will love!
Reader tips or helpful notes
Keep a bowl of water nearby while you’re rolling the cha gio to moisten your fingers and keep the rice paper from sticking. If you want a spicy kick, try mixing some chili sauce into your dipping sauce. These egg rolls are also great for experimenting—don’t hesitate to innovate with fillings!
Recipe FAQs
Can I bake these egg rolls instead of frying them? Absolutely! Just brush them with a little oil and bake at 400°F for about 20-25 minutes, flipping halfway through. They may not be as crispy, but they’re still flavorful!
What can I substitute for ground pork? Chicken, turkey, or even firm tofu would work perfectly as an alternative while maintaining great taste and texture.
How do I make the dipping sauce? Mix equal parts fish sauce, lime juice, sugar, and fresh chili for a quick and easy nuoc cham. Add minced garlic for additional depth of flavor!
Can I make the filling ahead of time? Yes! The filling can be prepared and stored in the fridge for up to 2 days, making it easy to roll and fry whenever you’re ready.
What’s the best way to prevent soggy egg rolls? Be sure to drain the filling well before wrapping, and avoid overcrowding in the oil during frying to allow even cooking!
