Chả Giò Vietnamese Egg Rolls

I am very excited to share with you one of my dearest recipes passed down from my mom to me. Ever since I was little, I would help her make these delicious egg rolls for special occasions, such as holidays and weddings. I have made some changes, such as using ground beef instead of pork and I have also added minced shrimp to give the egg rolls another dimension. Here is a pictorial step by step recipe for Vietnamese chả giò. I will add the written description soon. So stay tuned...




Egg roll ingredients




Dried black mushrooms, also known as tree/wood ear fungus, called nam meo



Black mushrooms, soaked and thinly sliced



The filling: ground beef, shrimp, onions, scallions, eggs, glass noodles, black mushrooms



The filling



The filling



Frying a sample for taste



Step 1: placing the filling on the wrapper



Step 2: first roll



Step 3: folding the sides of the wrapper into the center



Step 4: egg wash on the tip of the wrapper




Step 5: the final roll






Into the frying pot



Frying the egg rolls



Nước chấm, a Vietnamese "dipping sauce" consisting of fish sauce, fresh minced garlic, lime juice, sugar, water, and chilis



Nước chấm with egg rolls