Steps to Make Healthier Vietnamese Egg Rolls (Cha Gio)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, healthier vietnamese egg rolls (cha gio). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Healthier Vietnamese Egg Rolls (Cha Gio) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Healthier Vietnamese Egg Rolls (Cha Gio) is something that I’ve loved my whole life. They’re nice and they look fantastic.

Guide to Prepare Healthier Vietnamese Egg Rolls (Cha Gio)

To get started with this particular recipe, we have to prepare a few components. You can cook healthier vietnamese egg rolls (cha gio) using 18 ingredients and 8 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Healthier Vietnamese Egg Rolls (Cha Gio):

1. Get 2 packages Egg roll wrapper ( use small ones)
2. Prepare 1 lb shrimp, deshell, devein, finely chop
3. Prepare 1 lb Ground pork
4. Make ready 1 Chicken breast, diced fine
5. Prepare 1 cup jicama, chopped fine
6. Get 2 cup bean sprouts
7. Prepare 3 red onions, chopped fine
8. Make ready 4 carrots, shredded
9. Prepare 2 green onion, chopped fine
10. Prepare 1 tbsp red boat fish sauce
11. Prepare 1 salt and pepper to taste
12. Prepare 1 egg beaten, set aside to seal egg rolls
13. Prepare 1 avocado, smashed
14. Make ready 1 canola oil for frying
15. Take 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
16. Get 1 head leaf lettuce for garnish
17. Make ready 1 bunch mint for garnish
18. Prepare 1 bunch basil for garnish

Instructions

Steps to make Healthier Vietnamese Egg Rolls (Cha Gio):

1. Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well.
2. Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner.
3. Tightly roll the wrapper until it's half way. Fold in right and left corners. The tighter the roll, the less oily it will be.
4. Continue rolling until about 1/4 of the way there, brush corner with egg and seal
5. Freeze egg rolls over night as they come out crispier when fried after freezing
6. Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time. Fry for 10 min until golden brown and floating up to the surface.
7. Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
8. Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.

As simple as that Recipe of Healthier Vietnamese Egg Rolls (Cha Gio)

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