Vietnamese egg rolls are thinner and lighter than Chinese or American varieties, often made with wonton or spring roll wrappers and filled with ground chicken, pork, shrimp, or crab and vegetables like cabbage, jicama, and carrots. Wrappers are soaked, filled, and fried for about four minutes per side.
Vietnamese egg rolls, called cha gio by the South Vietnamese, are usually thinner and lighter than the Chinese or American varieties. Although they can be wrapped in egg roll wrappers, many restaurants and cooks prefer to use wonton wrappers or spring rolls instead. Fillings range from ground chicken and pork to shrimp or crab. These finger foods also usually contain a combination of vegetables that may contain cabbage, jicama, carrots, and onions. Those who dislike the heavy oiliness of Chinese egg rolls can enjoy lighter, smaller Vietnamese recipes instead.
Most Vietnamese egg roll recipes start with raw, ground beef of some sort. Some cooks like to use just one type of meat, while others like to combine a few different types. Pork and shrimp are a popular combination, as are pork and chicken, or shrimp and crab. The meats are typically mixed with an egg and spices, then kneaded by hand. Popular additions include onions, garlic, ginger, coriander and black pepper. Fish sauce and soy sauce can also be added to the meat mixture, and all of these ingredients can be added as desired, or omitted, if the cook does not like them.
Vegetables are also an essential part of Vietnamese egg roll recipes. Cabbage is usually the predominant vegetable, with dried mushrooms, carrots and jicama trailing close behind. All these vegetables must be cut into small pieces. They can be combined with the meat mixture or left separate to create layers inside finished egg rolls.
Although egg roll wrappers can be used in a pinch, most cooks who make Vietnamese egg roll dishes prefer to use wonton wrappers or spring rolls. These lighter, thinner wraps should be placed in a shallow container of warm water for a few minutes before being used. This makes them softer and more flexible, making them less likely to tear. Egg roll wrappers, while thicker, typically don’t need to be soaked. These denser sheets of pasta are stronger than their translucent cousins.
Each type of wrap should be spread out gently on a flat surface for rolling. Vietnamese egg roll wrappers don’t need a lot of filling, a large spoonful should be plenty for each roll. The filling material should be arranged in a line down the center of the wrapper. The cook should then lift the bottom right corner of the wrap up and over the filling. Then, he or she should fold the top right corner down over the filling, followed by the bottom left corner. The cook can then wrap the top left corner of the wrap around the egg roll.
Like their Chinese cousins, Vietnamese egg rolls are typically fried. They come in about 4cm of lightly bubbling cooking oil. They typically fry for about four minutes per side. When done, they should be crispy and golden brown, and steamy in the center when cut in half.
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