Vietnamese Egg Rolls

April 07, 2016

These Vietnamese Egg Rolls, called Cha Gio, are filled with flavors of pork, shrimp, mushrooms and vegetables. The perfect appetizer for a party!

¼ teaspoon salt
¾ teaspoon black pepper
3 tablespoons fish sauce
1 egg
2 oz (60g) dried wood ear mushrooms (black fungus), reconstituted, trimmed, finely chopped
2 oz (60g) glass (cellophane) noodles, soaked in hot water, drained, cut into 1 inch lengths
1 yellow onion, minced
3 scallions, white and green parts only, finely chopped
1 whole carrot, grated
1 lb (450g) shrimp, peeled, deveined, cut into small pieces
1 lb (450g) ground pork
25 frozen spring roll wheat flour pastry wrappers, thawed
1 egg white for brushing
Vegetable oil for deep frying
? cup fresh lime juice (2 or 3 limes)
1 tablespoon rice vinegar (optional)
3 tablespoons sugar
? cup lukewarm water
5 to 6 tablespoons fish sauce
2 or 3 Thai or Serrano chiles
2 cloves garlic, minced (optional)

The egg rolls. In a large bowl, whisk together the salt, black pepper, fish sauce and egg. Add mushrooms, glass noodles, onion, scallions, shrimp, and ground pork and stir until combined. Set...
See the full directions on my site

Nutritions

Calories
2211

Sodium
13868mg
577% DV

Fat
98g
151% DV

Protein
150g
300% DV

Carbs
156g
53% DV

Fiber
28g
112% DV