Better Than Take Out Crispy Egg Rolls Recipe | Cha Gio – The Savory Chopstick (2024)

Vietnamese Egg rolls, also known as "Chả giò, with golden-brown, crispy exteriors and flavorful fillings, are an irresistible appetizer and party food. There are so many egg roll, cha gio recipes online, but I promise you this one is better than takeout!

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As a kid, (Ok who am I kidding even now), I love going to family and friend gatherings because I know that someone will bring egg rolls. Now I also make this egg rolls recipe in larger batches at home, and I'm a happy kid every time I fry up a batch for myself.

Backround

This recipe is a Vietnamese Egg roll also known as "Chả giò". This crispy Vietnamese Egg roll recipe is made by wrapping a mixture of seasoned ground meat and vegetables in thin rice paper wrappers before frying until golden brown and crunchy. While the Vietnamese Egg Rolls, cha gio, share some similarities with Chinese egg rolls, Vietnamese egg rolls typically have a thinner and lighter wrapper, resulting in a crispier texture.

Egg rolls have a rich culinary history, tracing their roots back to Chinese cuisine. Traditionally, they were served during the Spring Festival to symbolize wealth and prosperity. Over time, egg rolls have undergone numerous adaptations, finding their way into the culinary traditions of various countries, each adding its unique twist to the recipe.

Did You Know You can Freeze Egg Rolls?

What's even more convenient than enjoying fresh Vietnamese egg rolls is the fact that this recipe has been tested for freezer compatibility! These cha gio can be stored in the freezer, offering a quick appetizer or meal solution.

You have the flexibility to adjust the serving size of this recipe using the feature provided. Whether you need 25 rolls or even 75, simply utilize the recipe box located at the bottom of the page. Consider making extra batches for future convenience.

To freeze the egg rolls, cha gio, arrange them on a plate or baking tray without overlapping and allow them to freeze for 1-2 hours until slightly hardened. Once frozen, transfer them into a freezer-safe bag for storage. Voila! You now have crispy and delicious egg rolls available at your convenience. When ready to enjoy, fry the frozen egg rolls directly in oil at 375°F for 8-9 minutes.

How to Freeze Egg Rolls Before Cooking

Freezing cha gio before cooking is a fantastic way to have homemade snacks or appetizers ready to fry at a moment's notice. Here's a step-by-step guide on how to freeze egg rolls before cooking:

1. Prepare Egg Roll Assembly: After rolling the egg rolls with the desired filling, place them on a baking sheet lined with parchment paper or wax paper. Ensure they are not touching each other to prevent sticking.
2. Flash Freeze: Once assembled, place the baking sheet with the uncooked egg rolls in the freezer. Allow them to freeze individually for about 1-2 hours. Flash freezing ensures that the egg rolls maintain their shape and prevents them from sticking together.
3. Transfer to Freezer Bags or Containers: Once the egg rolls are individually frozen, transfer them to freezer-safe bags or airtight containers. Label the bags or containers with the date of freezing for easy reference.
4. Remove Air and Seal: Squeeze out any excess air from the bags before sealing them tightly. If using containers, ensure they are sealed securely to prevent freezer burn.
5. Store in Freezer: Place the freezer bags or containers in the coldest part of your freezer for long-term storage. Frozen egg rolls can typically be stored for up to 2-3 months without compromising quality.
6. Cooking from Frozen: When ready to cook, there's no need to thaw the frozen egg rolls. Heat oil in a deep fryer or a large pot to 375°F (190°C). Carefully add the frozen egg rolls to the hot oil, frying them in batches to avoid overcrowding the fryer. Fry for 8-9 minutes or until golden brown and crispy.
7. Enjoy: Once cooked to perfection, remove the crispy egg rolls from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce and enjoy the deliciousness!

What Kind of Egg Roll Wrappers/Spring Roll Sheet should I use?

My favorite brand of wrappers to use are Wei-Chuan USA brand wrappers. They are affordable, very easy to peel, and have the crispiest thin shells once fried. You can find these in the freezer section of most Asian markets, and I always keep 1-2 packs in my freezer so I am ready to roll!

Looking for more?

If you LOVE this cha gio recipe, You might want to checkTHESE RECIPESout as well too!

• Pork Skewers (Vietnamese)
• Fish Sauce Dipping Sauce
• Chicken Skewers (Vietnamese)

Ingredients

• 50sheet Wei-Chuan USASpring Roll Wrapper (In freezer section)

The Filling

• 2lbsGround Pork
• 2Eggs
• 1tbspFish Sauce
• 1tbspSoy Sauce
• 1tbspOyster Sauce
• 1 tablespoon Seasoning Sauce
• 1tspSalt or Chicken Powder if you have it
• 1tspSugar
• 1tspBlack pepper

Shredded / Cut

• 1.5cupTaro
• 1Carrot
• 1lbShrimp (optional)

Soak in warm water for 30 minutes

• ¼cupWood Ear Mushrooms
• 1bundleVermicelli (Bean Thread) Noodles

Flour Mixture (to seal the egg rolls)

• 1tbspFlour
• 1.5tbspWater

Intructions

The Soaking

• Start by filling a bowl with warm water. Add the following ingredients and soak for 30 minutes : ¼ cup Wood Ear Mushrooms, 1 bundle Vermicelli (Bean Thread) Noodles
• Take your Egg Roll/spring roll wrappers out of the freezer to defrost
• Once 30 minutes is up, Drain the water from your water and noodle mix and squeeze any excess water out. Use scissors or a knife to cut the mixture into ½" to 1" pieces.

Shredding and Cutting

• If using shrimp, while the noodles and mushrooms are soaking , prepare shrimp by deveining, removing shells and mincing into small pieces. (1 Lb Shrimp optional)
• Peel and shred your carrot (1 Carrot)
• Using a glove, peel the skin of your taro, and grate with a grater (Some people like me have an allergic reaction to raw taro) (1.5 cups Taro)

The Filling

• Into a mixing bowl combine all ingredients you have prepared, and the rest of the ingredients and seasonings. If the noodles and mushrooms are still soaking, you can add them in after the seasonings are all measured and added to the mixture. (2 lbs Ground Pork, 2 Eggs, 1 tablespoon Fish Sauce, 1 tablespoon Soy Sauce, 1 tablespoon Oyster Sauce, 1 teaspoon Salt or Chicken Powder if you have it, 1 teaspoon Sugar, 1 teaspoon Black pepper, 1.5 cup Taro, 1 Carrot, 1 lb Shrimp (optional), ¼ cup Wood Ear Mushrooms, 1 bundle Vermicelli Bean Thread Noodles)
• Once all the ingredients have been added to the mixing bowl, mix until the filling has turned into a sticky paste.

The Flour Mixture

• Into a small bowl combine flour and water and mix well (1 tablespoon Flour, 1.5 tablespoon Water)

How to Roll Egg Rolls

Know how to roll cha gio ? Skip this step and head to the next)

• This recipe roughly makes 50 egg rolls if you are using about 2 tablespoons of filling per roll. I usually just take a heaping spoon and hope it all works out in the end! If there is any leftover filling, these also fry up as tasty meatballs.50 sheet Egg Roll/Spring Roll Wrapper
• Open your package of egg roll wrappers and take out a small stack of 3-4. Cover the rest of the wrappers with a damp towel so they do not dry out.
• Separate the wrappers and place your first wrapper so its like a diamond shape
• Place about 2 tablespoon of the filling on the lower third of the wrapper
• Fold up from the bottom corner closest to you fold up, sealing in the filling and smoothing out all the bubbles from the middle to the sides.

• Fold in the left side and right side towards the middle of the roll. Each roll should be about 4" long
• With your hands on the outer edges of the roll, push in any loose wrapper and tuck and roll until there is a small triangle left at the top.
• Use your finger to dip the flour mixture along the entire triangle and continue to roll to close your egg roll.
• Place your Egg roll flap side down, until you are done with all the wrappers or filling

Cook Time

• Preheat your oil to 350°F. This is usually the medium setting on your stove top.
• Add in the egg rolls and be careful not to crowd the pan. The egg rolls should not be touching.
• After about 6-7 minutes your egg rolls should be golden brown, and done cooking (I use a food thermometer to check the roll from the end. They should be at 165°F in the center.)
• Set the egg rolls aside on a cooling rack for 1-2 min so any excess oil can drip out, then transfer to a bowl or plate lined with a paper towel
• **Frozen Egg Rolls (cha gio) should take about 8-9 minutes to cook at 375°F**

Egg roll serving ideas

• Egg rolls can be eaten on their own, wrapped in a lettuce wrap with herbs and noodles, or served with in a vermicelli bowl paired with nuoc cham.

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