How To Make Eggrolls (Chả Giò)

I literally had to call my mom for this recipe. Chả Giò is probably my mom‘s signature dish. Every single gathering we had my mom always made a tray. It was to the point that people would request it from her. So she would often make this growing up.

The irony is because I think my mom made it so much, I didn’t like it as much growing up. So weird right? How sometimes your taste change so much as you grow up. Anyways, this is Coco‘s (my puppy) favorite thing to eat an entire world. And John likes it too so I like to make a batch every now and then.

The filling for these egg rolls is ground pork, carrots, onions, woodear mushrooms, and bean thread noodles. You must soak the noodles in water for about 30 mins beforehand to soften it enough to be cut.

I also saw this trick about spreading the filling into a baking pan and pre-cutting the portions. Let me tell you, it’s a game changer! It makes scooping the meat so much easier beforehand! I highly recommend doing this.

When you fry these (because I don’t want to use too much oil) I fill my pan until its about minimum 2 inches high with cooking oil (for this I used avocado oil). Then flip the egg roll over halfway through cooking.

No worries if you make a big batch, you can always freeze it to fry later!

Though this taste good on its own, I highly recommend serving it with a side of nước chấm sauce! It’s the signature fish sauce mix that is present in almost all the Vietnamese cooking.

Frequently Asked Questions

Q: Can I bake these instead of frying?
A: Yes! Brush the rolls with oil and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through. They won’t be as crispy as fried ones but are a healthier alternative.

Q: How do I store leftovers?
A: Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven for the best texture.

Q: Can I use all shrimp or all pork?
A: Absolutely! Feel free to adjust the protein based on your preference.

Without further ado, here is the video and recipe below! I hope you guys enjoyed it, until next time!

Vietnamese Chả Giò (a.k.a. my mums classic Eggrolls)

Recipe by Jen H. DaoCourse: Recipes, Appetizers, Dinner, LunchCuisine: VietnameseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

• 1 pack of eggroll wrappers (frozen)

• 1 lb ground pork

• 1/2 c bean thread noodles (soaked in water for 30 mins)

• 1/2 c carrot (shredded)

• 1/2 c onion/shallot (finely chopped)

• 1/3 c woodear mushrooms (soaked in water for 30 mins)

• Seasonings

• 3/4 tsp salt

• 1 1/2 tsp sugar

• 3/4 tsp black pepper

• 1 1/4 tsp chicken bouillon

• 3/4 tsp garlic powder

• Eggroll Sealer

• 1/4 c water

• 1 tbsp flour

Directions

• Soak woodear mushrooms and noodles for 30 mins. Then chop the noodles, mushroom and onions finely. Shred the carrots or chop finely.
• In a bowl add ground pork, noodles, mushrooms, carrots and onions together. Mix then add seasonings and mix again.
• Mix flour and water in a small bowl. Microwave for 20 secs, this is your egg roll sealer.
• Roll eggrolls (visually see video*) & use flour sealer to seal the ends.
• Heat oil to 325F or insert a wooden chopstick, if you see bubbles, it’s ready. Cook for 7-8 mins or until golden brown. Flipping halfway
• Place on a cooling rack or on paper towels. Serve with nước chấm.

Recipe Video

Notes

• Serving Suggestions
  Serve hot with Nuoc Cham dipping sauce, a mix of fish sauce, lime juice, sugar, garlic, and chili.
  Pair with fresh lettuce and herbs for wrapping the egg rolls before dipping.
  For a heartier meal, serve the egg rolls over vermicelli noodles with fresh veggies and herbs.