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These Vietnamese egg rolls, called Cha Gio, together with the Nuoc Cham dipping sauce make a perfect party appetizer! | cookingtheglobe.com

Vietnamese Egg Rolls - Cha Gio

Pork, shrimp, mushroom, noodle, and veggie stuffed Vietnamese Egg Rolls served with a flavorful Nuoc Cham dipping sauce are guaranteed to have your guests asking for more!
Cuisine Vietnamese
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 25 egg rolls
Calories 170kcal
Author CookingTheGlobe


For the egg rolls:

  • ¼ teaspoon salt
  • ¾ teaspoon black pepper
  • 3 tablespoons fish sauce
  • 1 egg
  • 2 oz (60g) dried wood ear mushrooms (black fungus), reconstituted, trimmed, finely chopped
  • 2 oz (60g) glass (cellophane) noodles, soaked in hot water, drained, cut into 1 inch lengths
  • 1 yellow onion, minced
  • 3 scallions, white and green parts only, finely chopped
  • 1 whole carrot, grated
  • 1 lb (450g) shrimp peeled, deveined, cut into small pieces
  • 1 lb (450g) ground pork
  • 25 frozen spring roll wheat flour pastry wrappers, thawed
  • 1 egg white for brushing
  • Vegetable oil for deep frying

For the sauce:

  • cup fresh lime juice (2 or 3 limes)
  • 1 tablespoon rice vinegar (optional)
  • 3 tablespoons sugar
  • cup lukewarm water
  • 5-6 tablespoons fish sauce
  • 2-3 Thai or Serrano chiles
  • 2 cloves garlic, minced (optional)


  • The egg rolls. In a large bowl, whisk together the salt, black pepper, fish sauce and egg. Add mushrooms, glass noodles, onion, scallions, shrimp, and ground pork and stir until combined. Set aside.
  • Carefully separate the wrappers. To prevent them from drying out as you work, keep a barely damp paper towel over the unused wrappers. Place one wrapper on a clean surface so it's a diamond. Put 2 heaping tablespoons of the filling on the lower third of the wrapper and use your fingers to shape the filling into about 4-inch log. Fold the bottom edge over the filling, then fold in both sides and roll tight. Brush the other side of the wrapper with beaten egg white to seal the edge. Keep rolls chilled, and loosely covered, until ready to fry.
  • Heat 1 ½ inches of oil in a large pot over medium-high heat to 350°F (175°C). Fry rolls in batches, adding as many as can fit comfortably in a pot, without crowding, for 5-7 minutes until golden on all sides. Remove from oil and drain on paper towels.
  • The sauce. In a small bowl, combine the lime juice, rice vinegar, sugar, and water and stir until the sugar is dissolved.
  • Start adding the fish sauce tablespoon by tablespoon, adjusting the amount to your taste. When satisfied, add the chiles and garlic. Allow the sauce to chill to room temperature and serve.


Calories: 170kcal