Hi, I’m Marie. Today, I’m gonna show you how to make healthier vietnamese egg rolls (cha gio) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Healthier Vietnamese Egg Rolls (Cha Gio) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To bewith this recipe, we must prepare a few ingredients. You can cook healthier vietnamese egg rolls (cha gio) using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Healthier Vietnamese Egg Rolls (Cha Gio):
- Get 2 packages Egg roll wrapper ( use small ones)
- Get 1 lb shrimp, deshell, devein, finely chop
- Take 1 lb Ground
- Make ready 1 Chicken breast, diced fine
- Prepare 1 cup jicama, chopped fine
- Make ready 2 cup bean sprouts
- Take 3 red onions, chopped fine
- Take 4 carrots, shredded
- Prepare 2 green onion, chopped fine
- Take 1 tbsp red boat fish sauce
- Take 1 salt and pepper to taste
- Get 1 egg beaten, set aside to seal egg rolls
- Make ready 1 avocado, smashed
- Take 1 canola oil for frying
- Prepare 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
- Make ready 1 head leaf lettuce for garnish
- Take 1 bunch mint for garnish
- Make ready 1 bunch basil for garnish
Instructions 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 hot 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 reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
