Cha Gio Vietnamese Egg Rolls

Name: Cha Gio Vietnamese Egg Rolls
Total time: 28 min
Yield: 12 份量
Ingredients: 1 pound ground pork; 🦐 8 ounces shrimp, chopped; 🥚 1 large egg, beaten; 🥕 1 large carrot, peeled and grated; 🧅 1 small shallot, minced; 2 ¼ teaspoons Vietnamese fish sauce; 1 ¼ teaspoons white sugar; 🧂 1 ¼ teaspoons salt; 1 ¼ teaspoons ground black pepper; 1 cup uncooked bean threads (cellophane noodles)

成本 $15, 保存 $20

來源: Recommended by CookPal

28 分鐘
12 份量
$15

Cha Gio Vietnamese Egg Rolls

成本 $15, 保存 $20

來源: Recommended by CookPal

28 分鐘
12 份量
$15

食材

Protein
- 1 pound ground pork
- 🦐 8 ounces shrimp, chopped
- 🥚 1 large egg, beaten
Vegetables
- 🥕 1 large carrot, peeled and grated
- 🧅 1 small shallot, minced
Seasoning
- 2 ¼ teaspoons Vietnamese fish sauce
- 1 ¼ teaspoons white sugar
- 🧂 1 ¼ teaspoons salt
- 1 ¼ teaspoons ground black pepper
Staples
- 1 cup uncooked bean threads (cellophane noodles)

步驟

Soak cellophane noodles in warm water until pliable, about 15 minutes. Drain well.

Combine noodles, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed and evenly distributed.

Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center, fold and roll to seal with beaten egg.

Heat oil in a deep fryer, wok, or large saucepan to 350°F (175°C).

Lower egg rolls carefully into the hot oil in batches and fry until golden brown, 5 to 8 minutes. Drain on paper towels.

營養成分

每份

🔥

228

卡路里

12
蛋白質
14
碳水化合物
14
脂肪

💡 For added flavor, you can include julienned taro or minced crab in the filling.Freeze leftover egg rolls for future use; they reheat easily in an oven or air fryer.Ensure the oil temperature is correct to prevent soggy rolls.