Vietnamese Egg Rolls - Cha Gio

Recipe makes 100 rolls:
32 oz of ground pork
100 whole shrimp peeled
5-6 carrots julienned
20 oz of taro julienned
2 oz dried wood ear mushroom rehydrated
4 oz bean thread noodles rehydrated
2 sweet onions finely diced
1.5 tbl salt
3 tbl sugar
1/2 tsp black pepper
1/2 tbl of mushroom seasoning
4 pack of 25 count egg roll wrappers ( I will post the brand I use in my highlight under pantry)
1️⃣ Rehydrate the wood ear mushroom and bean thread noodles by soaking them in hot water. Once they are rehydrated squeeze the access water from them. Chop up the wood ear mushroom and I use scissor to cut the bean thread noodles to about 1 inch strands.
2️⃣ Peel your carrots and taro and then julienned them both separately. We need to removed the moisture form your carrots (very IMPORTANT step) by adding some salt to the carrots. The. squeeze out as much of the moisture form the carrots as possible. Peel the sweet onions and then finely diced them.
3️⃣ Please make sure all the ingredients are as dry as possible. In large bowl combine ground pork, julienned carrots, julienned taro, diced sweet onions, diced wood ear mushroom, bean thread noodles, 3 tbl sugar, 1.5 tbl of salt, 1/2 tsp of black pepper, and 1/2 tbl of mushroom season. Mix everything together really well so that your filling will be evenly seasoned. Let it sit in the fridge for 30 minutes.
4️⃣ Clean and peel your shrimps. Pat fry your shrimps with paper towel. Then add it to the pork mixture and mix well. Now you can one shrimp at a time as you wrap each roll of that’s easier.
5️⃣ Peel your egg wrappers so you can start rolling, I would just peel one pack at time so it doesn’t dry out.
6️⃣ Add about 2 tbl of filling to the wrapper, make sure each roll has one shrimp. Fold the bottom wrapper over the filling. Next fold the two sides towards the center. Then as you roll upward, tuck your roll as tightly as you can. Seal your roll with down egg some egg yolk. Repeat until you used up all the filling.
7️⃣ If you plan to freeze some, you can do that right after you roll them. I store them in ziploc bags.
8️⃣ Fry them in neutral oil. Let oil get hot and then add the rolls. Then turn down the heat to low-medium to allow the rolls to cook in the oil without burning it. Fry for about 5 minutes. Remember to flip the rolls so it will fry evenly. Let it rest on a rack. Enjoy it as lettuce wrap or a vermicelli noodle salad!

[@outelimanning7435]

This is definitely how people should show appreciation, a plate of egg rolls. 10/10 would recommend!

[@ablogofsalt3359]

Agree!! We gift egg rolls as a thank you, get well soon, thinking of you. etc!! It’s our love language 💕

[@D00nkey]

The moment she said "one hundred egg rolls" my life reached it's peak

[@ablogofsalt3359]

😅😅 my back is still recovering from rolling all that but at least I have a few meals covered!

[@sophielaurenti8846]

Thanks for sharing. I did the same with my son when he was young.😂

[@ablogofsalt3359]

Only can do this for grade school after that there are too many teachers 😅

[@doodahgurlie]

Looks great, but I don't see any herbs in your wrap. That's where the flavor is at in Vietnamese foods...especially wrapped stuff.

[@ablogofsalt3359]

Sometimes I cut steps out because it didn’t have a good flow or angle. But if you watch closely at the part when i’m dipping, there is basil underneath there.

[@doodahgurlie]

@@ablogofsalt3359 I did look at it a couple of times as your platter of herbs/veggies contained the herbs but just didn't see it in your final shot. But my eyesight isn't the best and I guess I also load mine up with herbs so you definitely can see it. Thanks for clarifying.