Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, healthier vietnamese egg rolls (cha gio). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Healthier Vietnamese Egg Rolls (Cha Gio) is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Healthier Vietnamese Egg Rolls (Cha Gio) is something that I have loved my entire life.
How can Vietnamese Egg Rolls be any different? Commonly, Vietnamese egg rolls are wrapped with rice paper rather than wheat base wrapper as those of Chinese version. Though both types contain a fair amount of chopped vegetables and can be super versatile with either pork or leaner meats filling.
To get started with this recipe, we have to first prepare a few components. You can have healthier vietnamese egg rolls (cha gio) using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Healthier Vietnamese Egg Rolls (Cha Gio):
- Prepare 2 packages Egg roll wrapper ( use small ones)
- Take 1 lb shrimp, deshell, devein, finely chop
- Take 1 lb Ground pork
- Take 1 Chicken breast, diced fine
- Make ready 1 cup jicama, chopped fine
- Make ready 2 cup bean sprouts
- Prepare 3 red onions, chopped fine
- Prepare 4 carrots, shredded
- Prepare 2 green onion, chopped fine
- Prepare 1 tbsp red boat fish sauce
- Prepare 1 salt and pepper to taste
- Prepare 1 egg beaten, set aside to seal egg rolls
- Get 1 avocado, smashed
- Take 1 canola oil for frying
- Prepare 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
- Prepare 1 head leaf lettuce for garnish
- Get 1 bunch mint for garnish
- Make ready 1 bunch basil for garnish
Vietnamese Egg Rolls are marinated ground pork rolled in wheat wrappers and deep fried. It can be eaten as a main dish with a sweet and spicy dipping sauce Classic Pork Filling for Vietnamese Egg Rolls (Cha Gio): Ground pork, Dried Woodear Mushroom, Dried Thin Vermicelli, Egg Roll Wrappers. Traditionally, in Chinesse cuisine, egg roll wrapper is made of wheat flour, meanwhile rice paper is the star of the show when it comes to making 'cha gio'. EGG ROLLS RECIPE - How to Make Vietnamese Egg Rolls [ SUPER CRISPY SKIN ] KT Food Adventure.
Steps to make Healthier Vietnamese Egg Rolls (Cha Gio):
- Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well.
- Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner.
- Tightly roll the wrapper until it's half way. Fold in right and left corners. The tighter the roll, the less oily it will be.
- Continue rolling until about 1/4 of the way there, brush corner with egg and seal
- Freeze egg rolls over night as they come out crispier when fried after freezing
- 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. Fry for 10 min until golden brown and floating up to the surface.
- Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
- Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.
CHẢ GIÒ - Bí quyết làm Chả Giò Bánh Tráng VIỆT NAM giòn rụm - Vietnamese Springrolls by Vanh Khuyen. These Vietnamese Egg Rolls, called Cha Gio, are filled with flavors of pork, shrimp, mushrooms and vegetables. The perfect appetizer for a party! I convinced my mom to share her Vietnamese egg rolls recipe and now you can make them at home! If you've never tasted a Vietnamese egg roll (Chả Giò), you're in for a treat.
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