Description
Explore the crispy, savory delights of egg rolls and Vietnamese egg rolls (chả giò), their cultural significance, and preparation techniques.
Ingredients
- For Egg Rolls:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 8 ounces ground pork or chicken
- 1 pack of wheat flour egg roll wrappers
- Vegetable oil for frying
- Salt and pepper to taste
- For Vietnamese Egg Rolls (chả giò):
- 1 cup ground pork
- 1 cup shrimp, peeled and deveined
- 1 cup grated taro
- 1 cup glass noodles, cooked
- 1 pack of rice paper wrappers
- 2 tablespoons fish sauce
- Black pepper to taste
- Vegetable oil for frying
Instructions
- For Egg Rolls:
- Mix cabbage, carrots, bean sprouts, and meat in a bowl and season with salt and pepper.
- Place a spoonful of the mixture onto a wrapper, roll tightly, and seal edges with water.
- Heat oil in a deep pan and fry until golden brown.
- For Vietnamese Egg Rolls (chả giò):
- Combine ground pork, shrimp, taro, glass noodles, fish sauce, and pepper in a bowl.
- Soften rice paper wrappers in water.
- Place filling on the wrapper, roll tightly, and seal edges.
- Heat oil and fry until crispy and golden.
Notes
Serve egg rolls with soy sauce or sweet and sour sauce. Serve Vietnamese egg rolls with fresh herbs and a dipping sauce for an authentic experience.