Vietnamese Meat Eggrolls or Chả Giò
Vietnamese Eggrolls are the quintessential Vietnamese party food. It is a great dish to bring to potlucks and everyone will love you for it.
Ingredients
- 1 lb Ground Meat Pork, Turkey, or Half Pork, Half Shrimp
- 1/2 Yellow Onion
- 4 Garlic Cloves
- 1/2 cup Bean thread noodles soaked and cut into 1/4 inch strips
- 1/2 cup Black Fungus Mushroom soaked
- 1 1/2 tbsp Sugar
- 1 tbsp Fish Sauce
- 1 tsp Mushroom Seasoning Optional
- 1/2 tbsp Salt
- 1 tsp Black pepper
- 1 package Eggroll, Spring roll, or Lumpia Wrappers
- 1 Eggwash ( 1 Egg mixed with 1 TB water)
- Frying Oil Peanut or Vegetable
Instructions
- Finely mince the soaked wood ear mushrooms, onion, and garlic. This can be done in the food processor.
- In a bowl, add the ground meat, bean thread noodles, mushroom, onion, garlic, fish sauce, sugar, mushroom seasoning, salt and pepper and mix well.
- Roll EggrollsMake eggwash, by mixing one egg with 1 TB of water. Place one wrapper on a cutting board or plate. One of the pointy corners should be facing towards you. If you're looking down, the wrapper should look like a diamond.Fold the bottom corner up towards the center of the wrapper about 1/3 of the way. Place a heaping TB of filling onto the section we just folded in so the filling is in the shape of a horizontal log. Take the two side corners and fold towards the middle of the wrapper to cover the meat filling. Now the wrapper should look like an envelope. Roll the eggrolls up towards the last corner. Brush the edges with a little of the eggwash and seal the eggroll. Place aside with a damp towel to cover. This will prevent the eggroll from drying and splitting. Now repeat until all the eggrolls are wrapped.
- In a deep pan or wok, add about 4 inches of oil. Make sure to not fill too close to the top of the pan or it could bubble over. Turn the temp up until the oil reaches 325 degrees F.
- Gently place the eggrolls in the oil in a single layer making sure not to overcrowd the pan. Cook slowly for about 10-12 minutes until the eggrolls are golden brown.
- Transfer cooked eggrolls to colander or metal wire rack to cool down.
Notes
Freezing Instructions:
Once you are done wrapping all of your eggrolls, you can freeze them at this point. I line mine up in a single layer on a sheet tray and place them in the freezer. Once they are frozen, I take them out and put them in a freezer bag. Once you are ready to cook them, just fry them straight from the freezer. No need to defrost first.
Alternatively, you can "par fry" the eggrolls. Fry the eggrolls at 325 degree F for 5 minutes. You want the eggrolls to be a light blonde color. They are cooked on the inside but not brown on the outside. At this stage, take them out, drain, and freeze the eggrolls. When you are ready to eat you can oil fry at 375 degrees F or air fry until they are golden brown. I like to "par fry" if I have time because you can use the air fryer to reheat them.
Tips on Oil Temperature
I highly recommend getting an oil thermometer as a new cook because its difficult to eyeball the temperature. They're also very affordable and do not take up a lot of space. However, chances are you won't have one but luckily their are other methods to test the oil temperature.
The chopstick method: The easiest method is to stick the end of a wooden spoon or chopstick into the oil. If there are a few slow bubbles around the wood and the bubbles start to float up, your oil is ready for frying. If it is bubbling hard and fast, the oil is too hot. If there are no bubbles then the oil is too cold and your food will be greasy.
The bread method: Drop a small cube of bread into your oil, and the amount of time it takes for the bread to brown, determines what temperature it is. So, if it browns in 30-35 seconds, it’s around 325°F, if it takes 15 seconds, it’s 350°F, and if the bread takes just 10 seconds to brown, your oil is 375°F.
Tried this recipe?Let us know how it was!