Cha gio or Vietnamese egg rolls, are crispy, golden delights filled with a savory mixture of meat, vegetables, and spices. They are more than just a dish; they symbolize celebration and togetherness in Vietnamese culture, served during family gatherings, special occasions, and everyday meals. Everybody and their mom and grandmoms have their own recipe, and the slight variations make it uniquely theirs. Here’s my recipe and what I grew up eating!
Cha gio is a Vietnamese appetizer consisting of a mixture of ground pork, shrimp, or crab combined with vegetables like taro, carrots, and wood ear mushrooms, all wrapped in rice paper or wheat wrappers. Once rolled, the parcels are deep-fried until golden and crispy. These delectable rolls are typically served with nước chấm, a tangy and slightly sweet dipping sauce made from fish sauce, lime juice, sugar, and chili. They are often accompanied by a platter of fresh herbs such as lettuce, mint, and perilla leaves, which provide a refreshing balance to the rich, crispy rolls.
How does a Vietnamese egg roll compare to other kinds?
In the south of Vietnam, the rolls are commonly made with rice paper, which yields a lighter, cracklier texture when fried. In Northern Vietnam, wheat-based wrappers are often preferred, resulting in a sturdier and more uniform golden crust.
Vietnamese egg rolls are very similar to the Chinese variety and the Filipino lumpia. The main differences are typically the addition of grated taro, types of seasoning like fish sauce, and the size of the egg roll; lumpia tends to be skinnier and longer. The most significant difference, though, comes down to who’s making it!
How to roll an egg roll:
If you want your rolls to be uniform, here’s a foolproof method!
Step 1:
Lay the egg roll wrapper flat with a corner pointed towards you.
Step 2:
Take the corner closest to you, and fold until that corner hits the middle point of the wrapper.
Step 3:
Add a small spoonful of the filling along the bottom of the wrapper.
Step 4:
Roll the wrapper over once.
Step 5:
Fold the two sides in.
Step 6:
Roll the wrapper up tightly and seal with egg wash.
Step 7:
Rinse and repeat until all your rolls are done!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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