Vietnamese Meat Eggrolls or Chả Giò

Vietnamese Eggrolls are the quintessential Vietnamese party food. It is a great
dish to bring to potlucks and everyone will love you for it.

Servings: 25 Eggrolls

Author:

Course:

Appetizer Snack

Cuisine:

Vietnamese

Keywords:

appetizer snack Vietnamese Eggrolls

Instructions

1 Finely mince the soaked wood ear mushrooms, onion, and garlic. This can be done
in the food processor.
2 In a bowl, add the ground meat, bean thread noodles, mushroom, onion, garlic,
fish sauce, sugar, mushroom seasoning, salt and pepper and mix well.
3 Roll Eggrolls

Make eggwash, by mixing one egg with 1 TB of water.

Place one wrapper on a cutting board or plate. One of the pointy corners should
be facing towards you. If you're looking down, the wrapper should look like a
diamond.

Fold the bottom corner up towards the center of the wrapper about 1/3 of the
way.

Place a heaping TB of filling onto the section we just folded in so the filling
is in the shape of a horizontal log.

Take the two side corners and fold towards the middle of the wrapper to cover
the meat filling. Now the wrapper should look like an envelope.

Roll the eggrolls up towards the last corner. Brush the edges with a little of
the eggwash and seal the eggroll. Place aside with a damp towel to cover. This
will prevent the eggroll from drying and splitting.

Now repeat until all the eggrolls are wrapped.
4 In a deep pan or wok, add about 4 inches of oil. Make sure to not fill too close
to the top of the pan or it could bubble over. Turn the temp up until the oil
reaches 325 degrees F.
5 Gently place the eggrolls in the oil in a single layer making sure not to
overcrowd the pan. Cook slowly for about 10-12 minutes until the eggrolls are
golden brown.
6 Transfer cooked eggrolls to colander or metal wire rack to cool down.

Vietnamese Meat Eggrolls or Chả Giò

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook