Vietnamese Egg Rolls are one of my favorite bite-size crispy Vietnamese appetizers! Filled with ground beef, corn vermicelli, and vegetables then wrapped in spring roll wrappers and fried until golden and crispy. Served with Nuoc Cham Dipping sauce, they are just delicious!
This dish is also perfect for making double batches because it freezes really well, so go ahead! Try to make them at home because today’s recipe will provide you with step-by-step on how to make delicious Vietnamese egg rolls (Chao Gio) and also the Nuoc Cham dipping sauce!
What is Cha Gio?
Cha Gio, also known as Vietnamese Egg Rolls, are crispy fried rolls filled with a mixture of ground meat, vegetables, and sometimes noodles or mushrooms. Wrapped in rice paper or spring roll wrappers, they are deep-fried until golden and crispy. The filling typically includes seasoned ground meat along with shredded carrots, bean sprouts, and cabbage. Served in tangy dipping sauce like nuoc cham, Cha Gio is a beloved dish in Vietnamese cuisine, enjoyed as an appetizer or snack during special occasions or as street food. Its crunchy texture and savory flavors make it a delightful treat that can be enjoyed on its own or as part of a larger meal for sharing meal.
The Difference Between Rice Paper and Spring Roll Wrapper, and What to Buy?
When it comes to choosing between rice paper and spring roll wrappers for your Vietnamese Egg Rolls (Cha Gio), here are some notes to consider:
Wrapper Composition: Rice paper rolls are typically made with thin rice paper wrappers, while spring rolls are usually made with thicker wheat flour wrappers. Rice paper wrappers are delicate and translucent, while spring roll wrappers have a more opaque appearance. In additionaly, there is an egg roll wrapper they looks like with spring roll wrapper. This is mostly for Chinese egg rolls, which are thicker wrappers and have a bubbly texture when fried.
Texture and Crispiness: Rice paper wrappers have a delicate and chewy texture when soaked in water, while spring roll wrappers are thin and crispy when fried. However, Egg roll wrappers, which are wheat-based, have a longer shelf life compared to rice paper. Cha Gio made with rice paper tends to become soggy quickly and only lasts a few hours. On the other hand, those made with egg roll wrappers can last for a few months with proper storage.
Considering these differences, ultimately, the choice between rice paper and spring roll wrappers depends on your personal preference and the desired texture of your egg rolls. Enjoy experimenting with both options to find the perfect wrapper for your Vietnamese Egg Roll recipe!
Personally, I highly recommend using spring roll wrappers. They provide a crispier texture and maintain their freshness throughout the day. Vietnamese spring rolls are also great for making in batches and can be stored for later use as appetizers or snacks.
Ingredients of Vietnamese Egg rolls
- Spring roll Wrapper; This is used to form the egg rolls. I would use any brand of egg roll wrapper you can find. If you can’t find egg roll wrappers, use rice paper. Rice paper is the more traditional wrapper used for Vietnamese egg rolls. However, I highly recommend you use a spring roll wrapper instead because it more flexible to shape and hold
- Ground beef; is the most traditional meat used in these egg rolls. I use ground beef here because it’s halal-friendly, You can also use ground chicken
- For the filling veggies mixture I use Carrot peeled and grated I use carrots because it’s one of the common veggies, Mostly for adding color and sweetness to the egg roll filling. Green onion thin slices, and White cabbage chopped which is great to give a little crunch. and Mushroom chopped; it gives a meaty texture. I can’t find wood ear mushrooms. So, I use champignon or you can also use shiitake mushrooms.
- Corn vermicelli; These are the thin clear noodles you see in Asian grocery stores. Make sure to soak the noodles in hot water until soft before adding them to the other ingredients. Lift and drain, then slice them into manageable lengths. These noodles provide a delightful chewiness to the filling.
- Onion sliced; to add an aromatic smell
- Egg; Binds the filling together. hold the filling’s shape.
- For Seasoning I use Salt, Pepper, Sugar, and Mushroom Powder; Adjust the seasoning to your taste preferences.
- All-purpose Flour; Mix all-purpose flour with water to create a sticky mixture. This will serve as the adhesive to seal the spring roll wrappers during assembly.
- Water
- Vegetable oil; I use vegetable cooking oil for pan-frying this crispy rice paper dumpling.
Nuoc cham dipping sauce;
- Water; The texture of the sauce is liquid not quite thick, so you will need some water
- Granulated Sugar; The sugar will provide sweetness to balance the salty and tangy elements.
- Fish sauce; for a savory and umami-rich flavor. It is a key component in Vietnamese dipping sauces
- Lime Juice; contributing a bright and citrusy acidity.
- Garlic minced; Mince garlic finely and add it to the sauce for a pungent and aromatic kick.
- Curly red Chili pepper minced; a little spicy kick but not really spicy. Adjust the amount according to your spice preference.
- A pinch of Salt; to enhance the overall flavor profile of the dipping sauce.
Let’s Make Vietnamese Egg rolls
Make the Filling
Begin by combining the soaked and drained corn vermicelli, flavorful ground beef, crisp cabbage, vibrant grated carrots, fresh green onions, sliced onions, and savory mushrooms in a large mixing bowl. Mix the ingredients thoroughly to achieve a harmonious blend of flavors and textures. Crack an egg into the mixture to bind everything together.
To ensure the taste is right, you can test it by frying a small amount of the mixture. If needed, adjust the seasoning by adding more salt, black pepper, or sugar.
Next, In a small bowl, combine flour and water to create a sticky mixture that will act as the adhesive for sealing the spring roll wrappers. This adhesive will ensure the spring rolls stay securely sealed during the frying process.
Make Nuoc cham dipping sauce
You can do this step, in the beginning, middle, or at the end when your Vietnamese egg roll is done fried. Feel free to choose your time. here is what you need to do is so easy peasy;
In another bowl mix water, sugar, and fish sauce. After that, add garlic, red chili peppers, lime juice, and a little salt, Stir vigorously until all the ingredients meld into a well-mixed and flavorful sauce.
This dipping sauce will complement the crispy spring rolls with its sweet, savory, and tangy notes.
Wrapping your Egg rolls
On a clean cutting board, position a spring roll wrapper in a square shape.
Fold the bottom corner up 1/3 of the way, then generously fill it with approximately 2 tablespoons of the prepared meat mixture. Do not overfill or the shape will crack.
Fold the right and left corners over the filling, creating a neat envelope. Apply the wheat flour and water mixture to the opposite end, sealing the roll securely.
Repeat this process until all the spring rolls are assembled, and finished
Now, Let’s Fry!
Heat the oil in a pan over medium heat, then fry until both sides are golden brown. Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using. You will need about 10 minutes, with 5 minutes per side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through.
Once the spring rolls are golden and crispy, remove them from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Finally, Your homemade Vietnamese spring rolls are now ready to be served!
Recipe Notes;
- Use an appropriate amount of filling: Avoid overfilling the cha gio, as this can cause them to burst open during frying. Use just enough filling to cover the egg roll wrapper. I recommend using about 2 tablespoons of filling per egg roll. Make sure to shape the filling evenly and uniformly.
- Roll the egg rolls tightly: To prevent the wrapper from falling apart and the filling from exploding during deep frying, ensure that the egg rolls are tightly rolled without any air bubbles or openings. You can stick them with some wet flour too.
- Thoroughly drain the noodles and the veggies It’s important to remove excess moisture from the noodles, white cabbage, and mushrooms before using them in the filling. Excess moisture can cause the egg roll wrapper to tear.
- Keep a close eye on the egg rolls while frying: It’s important to pay attention to the egg rolls during frying. Maintaining a consistent temperature throughout the frying process can be challenging, so make sure to watch for when the egg rolls start turning golden brown. This will prevent them from being overcooked.
Try the recipe!
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Written by Silni Asfia
Vietnamese Egg rolls
Ingredients
- Spring roll Wrapper
- ½ lb Ground beef
- ½ cup Carrot peeled and grated
- ⅓ cup Green onion thin slice
- 2 cup Corn vermicelli soak in hot water until soft, then lift and drain sliced
- 1 cup White cabbage chopped
- ½ Onion sliced
- ½ cup Mushroom chopped
- 2 Egg
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Sugar
- ½ tbsp Mushroom Powder
- 2 tbsp All-purpose Flour
- 4 tbsp Water
- Vegetable oil
Nuoc cham dipping sauce;
- ½ cup Water
- 3 tbsp Granulated Sugar
- 1 ½ tbsp Fish sauce
- 2 tbsp Lime Juice
- 2 clove Garlic minced
- 4 Curly red Chili pepper minced
- A pinch of Salt
Instructions
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Mix vermicelli, ground beef, sliced cabbage, grated carrots, green onion, onions, mushrooms, and eggs. Season with salt, sugar, pepper, and mushroom powder. Stir everything until well combined. To ensure the taste is right, you can test it by frying a small amount of the mixture. If needed, adjust the seasoning by adding more salt, black pepper, or sugar.
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Prepare a small bowl, then mix the wheat flour and water to make the wrapper skin adhesive.
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For the sauce: mix water, sugar, and fish sauce. After that, add garlic, red chili peppers, lime juice and a little salt, then stir again until well mixed.
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Prepare a cutting board, then place 1 sheet spring roll wrapper in a square position. Fold the bottom corner 1/3 of the way up and then fill it with the meat mixture, about 2 tablespoons. Fold the right and left corners up over the filling. Apply the mixture of flour and water to the opposite end and roll it up to stick. Repeat this step until finished.
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Heat the oil in a pan over medium heat, then fry until both sides are golden brown.
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Ready to serve!
Recipe Notes
- Use an appropriate amount of filling: Avoid overfilling the cha gio, as this can cause them to burst open during frying. Use just enough filling to cover the egg roll wrapper. I recommend using about 2 tablespoons of filling per egg roll. Make sure to shape the filling evenly and uniformly.
- Roll the egg rolls tightly: To prevent the wrapper from falling apart and the filling from exploding during deep frying, ensure that the egg rolls are tightly rolled without any air bubbles or openings. You can stick them with some wet wheat flour too.
- Thoroughly drain the noodles and the veggies It’s important to remove excess moisture from the noodles, white cabbage, and mushrooms before using them in the filling. Excess moisture can cause the egg roll wrapper to tear.
- Keep a close eye on the egg rolls while frying: It’s important to pay attention to the egg rolls during frying. Maintaining a consistent temperature throughout the frying process can be challenging, so make sure to watch for when the egg rolls start turning golden brown. This will prevent them from being overcooked.
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