Without a doubt, my mother’s family recipe for chả giò (egg rolls) is always a hit. It has the perfect filling with the most satisfying amount of crunch from the deep-fried pastry wrapper. They’re always the first dish to go as family members scurry over to get their fair share. I’m happy to share our family recipe and spread our own tradition to you all.
If you've frozen your egg pastry wraps, thaw them out completely for a few hours before preparing your egg rolls.
Soak the mushrooms and bean thread in water for at least 30 minutes.
Peel and de-vein shrimp. Put the shrimp into the food processor and pulse until ground.
Mix the ground shrimp with the ground pork.
Use a food processor to coarsely mince the mushrooms, shredded carrots, onion, and green onion.
Use a food processor to coarsely mince the jicama.
Drain the bean thread and chop into 1-inch pieces.
Mix all the vegetables with the ground meat.
Add the fish sauce, salt, sugar/MSG, and black pepper.
Add in one egg yolk and save the egg white to seal the egg rolls later.
Mix everything up to finish the filling.
Wrap the egg rolls. How do you wrap an eggroll, you ask? We’ve got you! Watch the video below for more guidance: https://youtu.be/NNUW38SilOo
Pre-heat your corn oil for 10 minutes before you're done rolling your egg rolls and ready to fry.
Deep-fry in corn oil until the skin is a golden brown.
Place on paper towel to blot any excess oil.
Serve while hot.