Egg Rolls - Mom’s Chả giò
This was such a fun recipe to prepare with my mom along with my sisters. I am grateful that I have inherited Mom’s passion for cooking. Mom has a knack for the right amount of seasoning using her eyes instead of a spoon or any other measuring tools. I tend to go with a lighter seasoning since I always serve the egg rolls with a flavor fish sauce. Mom used a more salty seasoning. The following is a suggested seasoning for the amount of pork, shrimps and vegetables that we used. Adjust the seasoning to your taste buds! Watch the video below for three diff ways/wrappers that we used. My sister, Cuong has a special trick - extra layer wrapper where you place the filing to prevent from cracking!
Egg roll filling
One lb ground pork
1 lb shrimp - I bought 1.6 lbs. and after clean, peel and devein you should have 1 lb
1 cup on onion, chopped
1 cup of jicama, chopped
1 cup taro, chopped
1 cup of glass noodle or bean thread noodle cut into 1″ threads
1/2 cup of ear wood mushrooms, minced
1/2 cup green onion
1/2 cup carrots, shredded
3 tsp Lipton onion mix
2 tbsp. oyster sauce
2 eggs
1/5 tsp sugar
Wrappers
1 package rice paper - three ladies brand
Coke water mix for the rice paper wrapper : 3 cups of water and 1 can of coke
1 package TYJ spring rolls wrappers - Spring Home brand
The Sides
Lettuce
Vietnamese herbs
Nuoc cham: 3 tbsp. sugar, 2 tbsp. lime juice, 2 tbsp. water, 2 tbsp. fish sauce, minced garlic and chili. Note - dipping sauce for egg rolls is slightly sweeter
Fry in vegetable oil for 5 minutes or until golden brown.
Transfer egg rolls onto a paper towel plate to drain off excess oil.
Serve with Vietnamese herbs and sweet and sour Nước chấm.
Watch Video Below For More Details