Delicious Vietnamese Egg Rolls (Cha Gio)
I am a huge fan of Vietnamese egg rolls, or cha gio, which roughly means “minced pork rolls” in Vietnamese.
The filling consists of ground pork, shrimp, and crab meat with shredded carrots and mung bean noodles (cellophane noodles/glass noodles), and the end result is utterly delicious.
The deep-fried, crunchy, and golden brown exterior is just another plus.
Eat them as is with nuoc cham (Vietnamese dipping sauce), or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favorite).
Ingredients for Vietnamese Egg Roll Recipe
- Ground Pork
- Small Shrimp
- Crab Meat
- Mung Bean Noodles
- Fish sauce
- Vietnamese Rice Paper
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Frequently Asked Questions
Do Vietnamese egg rolls have gluten?
Since these egg rolls are wrapped in rice paper and mung bean noodles are made from mung bean, this recipe is gluten free.
What are the clear noodles in egg rolls?
Cellophane noodles, or glass noodles, are a transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.
How many calories?
This recipe only has 187 calories per serving.
What Dishes to Serve with this Recipe?
This dish is best served as an appetizer. For a wholesome Vietnamese meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Vietnamese Spring Rolls (Cha Gio) Recipe
Vietnamese Egg Rolls (Cha Gio) - the BEST egg rolls ever deep-fried to crispy perfection and loaded with crazy delicious filling, a perfect appetizer!!
- 6 oz. ground pork
- 2 oz. small shrimp, minced
- 1 oz. crab meat, coarsely chopped
- some shredded carrots
- 1 oz. mung bean noodles/cellophane noodles/glass noodles - soaked in hot water for 30 minutes or until they turn very soft
- 1 clove garlic, minced
- 1 shallot, minced
- 3 dashes ground black pepper
- 1 teaspoon fish sauce
- salt to taste
- 1 small egg, lightly beaten (use only half)
- Vietnamese rice paper
1Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling.
2To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches long.
3Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels.
4Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.
For buying tips about Vietnamese rice paper, please refer to this article by Vietnamese cookbook author Andrea Nguyen. I used the 8 1/2-inch round rice paper. Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process. You can get the nuoc cham (Vietnamese dipping sauce) recipe on my Banh Xeo post (another great Vietnamese recipe). Cha Gio is also called Imperial Rolls in the United States, not to be confused with Summer Rolls.