CHA GIO - Vietnamese Egg Rolls
The Vietnamese egg rolls are crispy deep fried snacks made from pork thread, mung beans and jicama. They also contain onion and mushrooms. It's a delicious combination of bites that are great for appetizers at parties and casual snacks and great to add in bowls with Bun Thit Nuong, too!
Ingredients
- 1 pack Menlo egg wrappers
FILLING
- 1 Lb ground pork
- 1 medium jicama (about 1/2 cup)
- 2/3 cup chopped onion
- 1 cup of bean thread noodle , cut into 1''-1.5 Threads
- 1/8 cup chopped wood ear mushrooms
- 1 teaspoon salt
- 1 tsp. pepper
- 1 teaspoon sugar
WRAPPING the SEALER
- 1/4 cup of water
- 1 Tbsp of flour
SIDES ACCORDING TO PARTICIPATION
- dipping fish sauce (nuoc cham)
- Green leaf lettuce
- Vietnamese perilla (kinh gioi)
- Vietnamese balm (tia to)
- mint
Instructions
- Soak the bean threads with hot tap water, and mushrooms in microwaved hot for 40 seconds. tap water, until it becomes soft. Around 30 minutes.
- Finely chop or shred onion and squeeze any excess water out with your hands. Add 1/2 teaspoon salt to the jicama, microwave until soft, then squeeze out any excess moisture by hand.
- Once soft, roughly chop mushroom threads and bean noodles.
- Add the bean thread, onions, mushrooms as well as salt, pepper and sugar to an enormous mixing bowl and combine thoroughly. Add pork and mix thoroughly. Add jicama , then mix thoroughly.
- Make sure to taste and cook the mixture: Place 1/2 teaspoon of the mixture onto the plate, then microwave for just a few seconds until it is completely cooked. Check it out and adjust the recipe by adding salt, pepper, or other modifications to suit your taste. Remember that the rolls are intended to be served with the sauce used to dip fish.
- Mix flour and water together to make egg roll sealers, and then microwave until it is barely boiling. Cover the egg rolls (see pictures above for the method).
- Cook at 325 degrees F to golden-brown and completely cooked. Aproximately 12-16 minutes for each batch.