Vietnamese Gourmet Egg Rolls (Chả Giò Đặc Biệt)

Today, I am sharing my signature recipe for making the most delicious Vietnamese Egg Rolls. These aren't Vietnamese Spring Roll, Filipino Lumpia, or Chinese Egg Roll Wrappers. If I have to choose among all my recipes, I won’t hesitate to say Vietnamese Gourmet Egg Rolls recipe is my pride and joy. Not only the ingredients are colorful, beautiful, and healthy, but the taste is unforgettable with scrumptious combination of crabs, shrimps, pork, and a long list of goody vegetables.

In this video, I will be sharing with you folks the rolling techniques for 3 types of egg rolls which I often made for my family. The first technique is the regular-size egg rolls which are intended for dry noodle bowls. The second one is the wrap-size egg rolls which are our family favorite because we absolutely love to wrap these skinny egg rolls with rice paper or lettuce as a one pot meal. Finally the snack-size egg rolls are for appetizers which are extremely popular as finger food for our kids and their friends or at parties and company's functions.

I know making egg rolls are time consuming especially with all the prep works of a list long of ingredients but please don’t let those recipe's ingredients or steps scared you. Like anything else, practices make perfect. If you are new to making egg rolls, you can start with half of this recipe. To be honest, I really want you guys to experience what I am constantly experienced that was to witness the looks and reactions when our loved ones take the first bite into these scrumptious crispy Vietnamese Egg Rolls.

Happy cooking for your loved ones folks 😉!

FYI: You will notice there is a slight different in measurements between the video and the description. I have modified measurement unit from gram to cup in the description for better estimation when shopping for ingredients.

INGREDIENTS:
- Spring Roll Shells/Pastry: 2 to 3 bags (25 sheets/bag)
- Vegetable or Canola Oil for frying

Ingredients For 'Vegetables Mix':
- Cabbage: 1 & 1/2 cup grated cabbage
- Jicama: 1 cup grated & squeezed jicama
- Carrot: 1/2 cup grated carrot
- Dried shiitake mushroom: 1/2 cup chopped softened mushroom
- Wood ear mushroom: 1/4 cup chopped softened mushroom
- Onion: 1 cup diced onion
- Green onion: 8 to 10 stalks
- Chinese glass noodle: 2 small bunch (100 gram)
- Vegetable oil: 2 tbsp

Ingredients For 'Proteins Mix':
- Ground pork shoulder/butt: 1 lb (at least 20% fat)
- Headless shrimp: 20 medium (size 41/50)
- Crab meat: 1/2 cup or 2 can (4.25 oz/each can, no liquid)
- Fish sauce: 2 tbsp (Việt Hương 3 Crabs fish sauce)
- Granulated sugar: 2 tsp
- Shiitake mushroom seasoning(*see note*): 2 ts
- Egg yolk: 2 (save 1 egg white for pasting)
- Ground black/white pepper: 2 tsp
- Garlic powder w/parsley: 2 tbsp (my Mom's secret spice 👍)
-Vegetable oil: 1 tbsp

Make: 3 dinners, each dinner is for a family of 4
Prep: 45 to 60 minutes
Fry: 10 to 20 minutes per dinner

*Recipe Notes*:
1) Shiitake Mushroom Seasoning (SMS): I use SMS as a neutralize agent in my cooking to balance out the sweetness and the saltiness flavor. If you are not comfortable using SMS, you can just use salt.

Thank you for your love and support! I am still very green in filming and editing videos so please kindly leave me constructive feedbacks which I can learn and improve on future videos. On the same note, your encouragements will give me so much energy to keep on making new yummy cooking videos.

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Happy cooking for your loved ones folks 😉!

#sosimyum #vietfood #fingerfood

INSPIRED BY:
CookingWithHua
RunAwayRice
Matt Stonie
Vành Khuyên Lê

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Видео Vietnamese Gourmet Egg Rolls (Chả Giò Đặc Biệt) канала SoSimYum