Crispy Eggroll | Chả Giò (50 Pieces) Recipe
Make Crispy Eggroll | Chả Giò (50 Pieces) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Eggroll Wrappers
Frying
Method
Prepare the Filling
- 1
Mix the Ingredients
In a large mixing bowl, combine ground pork, chopped shrimp, shredded carrots, chopped wood ear mushrooms, minced onion, minced garlic, fish sauce, black pepper, and chopped green onions. Mix well until all ingredients are evenly incorporated.
- 2
Season the Filling
Taste the mixture and add salt as desired, mixing thoroughly after each addition.
Assemble the Eggrolls
- 3
Prepare Wrappers
Lay an eggroll wrapper on a clean, flat surface with one corner pointing towards you.
- 4
Add Filling
Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 5
Roll the Eggroll
Fold the bottom corner over the filling, then fold the sides inward. Roll tightly to form a sealed eggroll. Use a little water on the edges to seal if necessary.
- 6
Repeat
Continue the process until all filling is used, placing finished eggrolls on a tray.
Fry the Eggrolls
- 7
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Eggrolls
Carefully place a few eggrolls into the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and crispy, about 3-5 minutes.
- 9
Drain and Cool
Using a slotted spoon, remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve
- 10
Enjoy!
Serve the crispy eggrolls hot with dipping sauces like Nuoc Cham or sweet chili sauce.