Hi, I am Elise. Today, I’m gonna show you how to prepare healthier vietnamese egg rolls (cha gio) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Healthier Vietnamese Egg Rolls (Cha Gio) Recipe
Healthier Vietnamese Egg Rolls (Cha Gio) is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Healthier Vietnamese Egg Rolls (Cha Gio) is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook healthier vietnamese egg rolls (cha gio) using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Healthier Vietnamese Egg Rolls (Cha Gio):
- Take 2 packages Egg roll wrapper ( use small ones)
- Prepare 1 lb shrimp, deshell, devein, finely chop
- Get 1 lb Ground
- Get 1 Chicken breast, diced fine
- Take 1 cup jicama, chopped fine
- Take 2 cup bean sprouts
- Take 3 red onions, chopped fine
- Prepare 4 carrots, shredded
- Prepare 2 green onion, chopped fine
- Prepare 1 tbsp red boat fish sauce
- Get 1 salt and pepper to taste
- Take 1 egg beaten, set aside to seal egg rolls
- Take 1 avocado, smashed
- Make ready 1 canola oil for frying
- Take 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
- Prepare 1 head leaf lettuce for garnish
- Get 1 bunch mint for garnish
- Get 1 bunch basil for garnish
Steps to make Healthier Vietnamese Egg Rolls (Cha Gio):
- Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well.
- Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner.
- Tightly roll the wrapper until it’s half way. Fold in right and left corners. The tighter the roll, the less oily it will be.
- Continue rolling until about 1/4 of the way there, brush corner with egg and seal
- Freeze egg rolls over night as they come out crispier when fried after freezing
- Heat up a pot of oil (canola) and place frozen egg rolls in sausage oil to deep fry making a batch of 5-8 at a time. Fry for 10 min until golden brown and floating up to the surface.
- Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
- Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.
So that is going to wrap it up with this distinctive dish healthier vietnamese egg rolls (cha gio) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
