Vietnamese Egg Rolls (Chả Giò)

My family loves gathering together to make traditional Vietnamese dishes. Some of my happiest memories come from cooking and sharing food with loved ones — it’s such a beautiful way to bond with family and friends.

These crispy Vietnamese egg rolls are always a hit! They’re savory, slightly sweet, and perfect for sharing.

Ingredients:

• 1 pack large egg roll wrappers

• 1 lb ground meat (pork, chicken, or beef – your choice)

• ⅔ cup finely chopped onions

• ½ cup grated carrot

• 2 eggs

• ½ cup cooked vermicelli noodles, chopped (soak in warm water, drain well, then chop)

• 1 tsp salt

• 1 tsp pepper

• ½ cup grated sweet potato (adds natural sweetness – or substitute with 1 tsp brown sugar)

• ⅛ cup wood ear mushrooms, chopped (optional)

• ½ cup canned water chestnuts, chopped (optional)

• Olive oil for frying

• Cornstarch + water (for sealing the wrappers)

Makes about 25 rolls

Directions:

1. In a large bowl, mix together the ground meat, chopped onions, grated carrot, eggs, chopped vermicelli noodles, salt, pepper, grated sweet potato (or brown sugar), wood ear mushrooms, and water chestnuts until well combined.

2. Place one heaping tablespoon of filling onto each egg roll wrapper. Roll tightly and seal the edges using a mixture of cornstarch and water as “glue”. (See wrapping technique below if needed.)

3. Heat virgin olive oil in a deep pan or fryer and fry the egg rolls until golden brown and crispy.

4. Drain on paper towels and serve hot with Vietnamese fish sauce dipping sauce (nước mắm).

These egg rolls are best enjoyed fresh and crispy. They’re wonderful as an appetizer, party food, or part of a family meal!