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I LOVE Vietnamese eggrolls.  Why?  Cause they are seriously crazy good.  They’re a piece of cake to make…and after making it on your own, I highly doubt you’ll wanna order them at a restaurant again…unless you’re not a huge fan of frying stuff in your house…then I guess, you can order them out.

These were the wrappers I used. Feel free to use any brand egg roll wrappers you prefer.

Throw all the egg roll filling ingredients into a bowl.

Mix it up.

My set-up.

The first thing I do is lay the filling 2/3 down where the top of the wrapper is versus just placing the filling right in the center of the wrapper. I find this makes for a better looking egg roll and I have more control when rolling it up.

Wrap the egg roll by laying the bottom edge piece first on top of the filling, then the sides, and then roll it up and brush with the egg wash.

Make sure to roll the egg rolls as tight as you can.

Set all the rolls on a plate.

Fry up the egg rolls until they are a nice golden light brown color.

Cha Gio
Source: Lo Huynh
(4 servings)

10 ounces ground pork
¼ pound shrimp, chopped up
1 each bean thread vermilli, small section, soaked in warm water, drained, and cut into 2-inch sections
1 cup wood ear fungus, soaked in warm water, drained, and julienned
½ each yellow onion, minced
1 each carrot, grated
1 each egg, beaten
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 teaspoon black pepper
1 teaspoon fish sauce

1 package spring roll wrappers
egg wash {1 egg, beaten}

1. Mix all the ingredients together.
2. Put about 1 tablespoon of the filling in a spring roll wrapper and brush the end of the wrapper with an egg wash to seal the ends.
3. In a pot of canola oil, fry the egg rolls in medium low heat until it turns a nice golden brown.
4. Lay the egg rolls on some brown paper bags to remove excess oil.
5. Serve with some red leaf lettuce and nuoc cham.