Ingredients with Measurements:
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped onion
- 1/4 cup chopped wood ear mushrooms
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 package egg roll wrappers
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Slotted spoon
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, shredded carrots, shredded cabbage, chopped onion, and chopped wood ear mushrooms.
2. Add fish sauce, sugar, black pepper, and salt to the mixture and mix well.
3. Take one egg roll wrapper and place it on a clean surface with one corner facing you.
4. Spoon about 2 tablespoons of the pork mixture onto the wrapper, spreading it out into a thin line.
5. Fold the corner closest to you over the filling, tucking it in tightly.
6. Fold the left and right corners towards the center, forming a small envelope.
7. Roll the wrapper tightly towards the remaining corner, using the beaten egg to seal the edges.
8. Repeat with the remaining wrappers and filling.
9. Heat vegetable oil in a wok or large skillet over medium-high heat.
10. Once the oil is hot, carefully add the egg rolls to the pan, frying them in batches until golden brown and crispy.
11. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
12. Serve hot with dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 egg rolls
Nutritional information:
- Calories: 170 per egg roll
- Fat: 9g
- Carbohydrates: 15g
- Protein: 7g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Shredded daikon or jicama can be used instead of carrots.
- Shredded kale or bok choy can be used instead of cabbage.
- Shiitake mushrooms can be used instead of wood ear mushrooms.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood version.
- Use spring roll wrappers instead of egg roll wrappers for a lighter option.
- Add chopped garlic and ginger to the filling for extra flavor.
Tips and tricks:
- Make sure the filling is tightly packed to prevent air pockets in the egg rolls.
- Use a thermometer to ensure the oil is at the right temperature for frying.
- Don't overcrowd the pan when frying to ensure even cooking.
Storage instructions:
- Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat egg rolls in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the egg rolls on a platter with dipping sauce in the center.
- Garnish with chopped scallions or cilantro for a pop of color.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced jalapeños
Pairings:
- Vietnamese dipping sauce
- Sweet chili sauce
- Soy sauce
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Vermicelli noodles
Troubleshooting advice:
- If the egg rolls are too greasy, try frying them at a slightly lower temperature.
- If the egg rolls burst open during frying, make sure the edges are sealed tightly with the beaten egg.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Use clean hands and surfaces when handling raw meat and vegetables.
Food history:
- Cha Gio is a popular Vietnamese dish that is typically served as an appetizer or snack.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve the egg rolls with a side of steamed rice and stir-fried vegetables for a complete meal.
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Region: Vietnamese