Do you want to discover many ways to make unique, delicious, and irresistible Vietnamese egg rolls to treat family and friends on weekends? Do you also like that the spring rolls you make must be fully balanced with nutrients, and contain many vitamins and minerals that are good for health?
This article will accompany you with ways to make attractive, crispy, and delicious egg rolls and how to eat Vietnamese egg rolls right after!
What are Vietnamese egg rolls?
Egg rolls (cha gio) are a very common dish in the daily life of Southern Vietnamese people. Egg rolls consist of ingredients for making dishes in which meat is the main ingredient that is pounded, then bundled and rolled with rice paper. Now, it’s true that the Vietnamese language is magical when it comes to opening up pictographs and onomatopoeia in an egg roll.
Southerners often roll egg rolls with rice paper. The inner kernel is optional. Each province and family choose different ingredients. But vermicelli, wood ear, and carrots are must-haves. Because they are the most basic ingredients to make egg rolls. If it is missing, the dish will no longer have the characteristic aroma and crunchy taste, attracting people to eat.
The ingredients are mixed together and minced for easy rolling. Then, wrap it in rice paper and fry it in hot oil. At this time, the outside of the rice paper is crispy and the filling is soft and fragrant, which will make anyone fall in love.
Vietnamese egg rolls become ambassadors of Vietnamese culinary culture at the same time as pho. If pho is “unbeatable alone”, then egg rolls are a “master” dish alongside dishes of the same clan such as vermicelli, fish cakes, shrimp cakes, squid rolls, beef rolls, cinnamon rolls, pork bologna…
How to make recipe Vietnamese egg rolls?
Vietnamese Egg Rolls: Traditional Dish for Your FamilyCourse: Main Dish, RecipesCuisine: Vietnamese
Below is a simple but tasty Vietnamese Egg Rolls recipe. Let’s begin:
Rice paper 75 gr (1 pack)
Minced pork fat 300 gr
Shrimp 200 gr
Shellless green beans 50 gr
Taro 1/2 of
1 chicken egg
Purple onion 5 pieces
Green onion 2 branches
Deep fried dough 5 tbsp
Cooking oil 150 ml
Common seasoning (salt/ sugar/ monosodium glutamate/ ground pepper)
- Step 1: Process ingredients
Taro peeled, washed, shredded, and cut short with scissors. Minced green onions and shallots. Chickpeas soak in cold water for about 10 minutes until the beans are soft, then rinse with water.
To remove the fishy smell of shrimp, you wash it with dilute salt water, then wash it with clean water, remove the head, and shell, remove the shrimp and mince it finely.
- Step 2: Mix the filling
Put all the ingredients including minced shrimp meat, minced pork, shredded taro, soft soaked green beans, minced scallions, minced red onion, 3 tbsp deep-fried flour, and smashed 1 egg yolks into a large bowl.
Next, add 1.5 tablespoons of seasoning, 1/2 tablespoon of sugar, 1 teaspoon of MSG, and 1 teaspoon of ground pepper, mix well and marinate for about 10 minutes to absorb the seasoning.
- Step 3: Fill and roll
First, you put the remaining 2 tablespoons of deep-fried flour in a cup with 2 tablespoons of filtered water, stirring until the flour is completely dissolved.
Next, you spread a piece of rice paper on the tray, fold one edge of the rice paper to give a sufficient amount of filling, fold the sides of the two sides, and roll tightly to the end, then use your fingers to take 1 amount. The crispy batter is just enough to brush on the mouth of the cake to stick.
- Step 4: Fry the egg rolls
Add enough oil to the pan to cover the egg rolls. When the oil is hot enough, fry the egg rolls over medium heat, flipping all sides until the egg rolls are attractive golden brown and the crust is crispy. Note, do not fry egg rolls with high heat because it will lead to the raw inside but burning outside.
If you want the crispy egg rolls to last longer, fry them twice: First-time fry them with low heat until the egg rolls are cooked, then take them out to drain the oil, when they’re almost ready to eat, fry them again for a crispy golden crust. When the egg rolls are satisfactory, you take them out and put them on paper towels to absorb oil.
- Step 5: Make the dipping sauce
Fried egg rolls will be more delicious when dipped with sweet and sour fish sauce that is seasoned richly. Put 8 tablespoons of filtered water in a bowl, add 2 tablespoons of sugar, 2 tablespoons of lemon juice, 4 tablespoons of fish sauce, 1 tablespoon of garlic, and minced chili. Mix well so that the ingredients are evenly combined.
Note: If the egg rolls are too salty, you should make the sauce light enough to taste, so that when you eat it, it won’t be too salty and lose its taste. In addition, you can also dip this dish with chili sauce, and ketchup as you like.
- Step 6: Finished recipe for Vietnamese egg rolls
Satisfactory egg rolls are that the outer shell turns yellow and crispy, and the inside of vegetables and fruits is soft and sweet without being watery. When eating, the crispy crust blends with the rich taste of shrimp and pork, especially the fleshy taste of taro, making the dish more appealing.
This dish is most delicious when eaten hot and dipped with sweet and sour fish sauce, it is super attractive, making everyone fall in love at first taste!
- Step 7: Preserve egg rolls
For unfried egg rolls: In this case, the mixture of egg rolls/fried egg rolls should be drained and stored in an airtight container and then stored in the freezer. When needed, it will be taken out and defrosted for about 10 minutes and rolled, then fried until golden brown and can be enjoyed.
For pre-fried egg rolls, you can use plastic food containers or glass containers to store egg rolls or zip bags. Put the fried rolls in the box in turn, line them up and not too tight, then close the lid to ensure hygiene. Each row should be lined with a layer of nylon so that the rolls do not stick together. Then put the box in the freezer compartment of the refrigerator and you’re done. Can be stored for 1 to 2 months for pre-fried rolls. When eating, just defrost and fry until golden brown.
Tips for rolling egg rolls
At a glance, everyone may think that making egg rolls is very easy to do and simple. But the fact is that to roll a beautiful egg roll requires technique and a little ingenuity. Here we will guide you on how to roll the most beautiful egg rolls, please refer to the:
- If the rice paper you prepared in advance but unfortunately is not soft, you can dip them with a little more filtered water. Next, you spread the rice paper on a flat surface (it can be a plate or a cutting board) and then put a moderate amount of filling inside the rice paper. Note that this feeling will be placed on the bottom edge of the rice paper.
- Next, you should skillfully hold the bottom edge and then sew the rice paper up. During the rolling process, you need to be as flexible as possible with your fingers to keep the core in the most stable position.
- Once you have rolled one round, fold the edges on both sides of the rice paper to make the egg roll more beautiful and its filling will not fall out.
- To roll egg rolls more firmly, you can add a little more filtered water to the top edge of the rice paper. Thus, after the roll is complete, it will not be peeled and you will be more beautiful when you put it in the frying pan.
Tips for making Vietnamese egg rolls
- Depending on your preferences, adjust the vegetables and fruits according to the season. It is necessary to squeeze out the vegetables and fruits so that the filling is not watery, making the egg rolls more crispy.
- When wrapping egg rolls, pack them in your hand, don’t be too tight because when frying, the filling will break the egg rolls.
- You should keep the fire at a low setting until the fried egg rolls gradually turn a light golden color, then increase the heat a little bit more! This method will definitely help your dish to be evenly golden and crispy as desired.
- Frying twice on fire helps the egg rolls to be golden and crispy even if left for a long time.
- When you see that the egg rolls are cooked, quickly take them out on a plate and remember to line them with paper towels to absorb oil. Do not leave it for too long, it will easily cause the egg rolls to burn and lose their delicious taste.
How to choose ingredients for a Vietnamese egg roll recipe?
- When buying shrimp, you should choose the ones that are still alive, snap high, and flexible when taken out with a transparent shell and a little characteristic scent, not an unpleasant pungent odor.
- In addition, fresh shrimp to the touch will have a sturdy shell, not too soft, the shrimp head always sticks to the shrimp body, and the shell joints move flexibly.
- Do not buy shrimp with unusually stout shapes, especially the spreading tail, because these shrimp have been injected with more water to increase weight, the meat when eaten will be friable and not delicious.
- Tasty taro will be just the right size, neither too big nor too small with rough skin, lots of antennae, and soil still clinging to the peel.
- Besides, when buying, you should choose tubers with many sunken holes, because the more sunken holes, the more fleshy and delicious the potato will be.
- Do not choose to buy tubers that are heavier than their actual size when picked up, because most of these bulbs will contain a lot of water, and less starch, so eating will not be fleshy and delicious.
- When buying eggs, you should choose to buy eggs with an even shell, without cracks and black spots.
- Prioritize buying eggs with rough shells because they are freshly harvested eggs.
- Do not choose eggs when close to the ear and gently shake with sound. Because most of the eggs that are being incubated have chicks inside, they cannot be used.
- Delicious, quality carrots will have an elongated tuber shape towards the tail and dark orange color with smooth skin, a small head, and a firm grip when held.
- Besides, you should choose carrots that are medium or small in size and have a small core. Because they will be sweeter and more nutritious.
- Do not choose to buy carrots that are too big because they are often old, do not have a sweet taste, and do not taste good. Tubers with black spots, stagnation, cracks and strange odors should not be chosen because they have been stored for too long.
- To make this dish you can use pre-ground pork or buy whole pork and grind it at home with a meat grinder.
- If you buy pre-ground pork, you should choose to buy it at supermarkets or reputable meat stalls in the market to ensure that the meat is clean and fresh!
- If you buy whole meat, you should choose to buy meat with a beautiful bright pink color, when touching the meat has good elasticity, choose to buy bacon for grinding because this meat will have both lean and fat. Eating does not feel too dry or too tiring.
- Do not choose to buy pork with yellow watery, less elastic, and unpleasant odors. Because this meat is taken from pigs raised with weight gain feed and has been preserved for a long time, it is not fresh.
With a simple recipe and detailed Vietnamese egg rolls as above, Tasty Touch hopes that you will successfully make this delicious vegetarian egg roll to treat your family! Good luck.