Vietnamese Shrimp and Pork Egg Rolls (Chả giò tôm thịt)

Name: Vietnamese Shrimp and Pork Egg Rolls (Chả giò tôm thịt)
Total time: 3600 s
Yield: Makes 30 egg rolls
Ingredients: 1.1 lbs ground pork (choose pork with 30-40% fat) (500 grams); 10.5 oz fresh shrimp, peeled and roughly chopped (300 grams); 2-3 pieces dried wood ear mushrooms, soaked until soft, then thinly sliced or finely chopped; 1 handful glass noodles or bean thread noodles, soaked until soft and cut into 3-4 inch pieces (7-10 cm); 1 carrot, shredded; 1 small taro root, shredded; 1 bunch fresh mint or cilantro, leaves picked and finely chopped; 1 shallot, finely chopped; 2 duck eggs or large chicken eggs; 60 sheets green bean spring roll wrappers (enough for 30 rolls); 3 teaspoons chicken bouillon powder; 2 teaspoons oyster sauce; 1 tablespoon vegetable oil; 1/2 teaspoon black pepper

chillylinh @chillylinh

Đà Nẵng

Vietnamese Shrimp and Pork Egg Rolls (Chả giò tôm thịt)

chillylinh @chillylinh

Saved

Ingredients

1 hour

Makes 30 egg rolls

1.1 lbsground pork (choose pork with 30-40% fat) (500 grams)
10.5 ozfresh shrimp, peeled and roughly chopped (300 grams)
2-3 piecesdried wood ear mushrooms, soaked until soft, then thinly sliced or finely chopped
1 handfulglass noodles or bean thread noodles, soaked until soft and cut into 3-4 inch pieces (7-10 cm)
1carrot, shredded
1small taro root, shredded
1 bunchfresh mint or cilantro, leaves picked and finely chopped
1shallot, finely chopped
2duck eggs or large chicken eggs
60 sheetsgreen bean spring roll wrappers (enough for 30 rolls)
Seasonings
3 teaspoonschicken bouillon powder
2 teaspoonsoyster sauce
1 tablespoonvegetable oil
1/2 teaspoonblack pepper

Saved

Steps

1 hour

1

Prepare each ingredient as described above. Combine all ingredients in a large mixing bowl.
2

Take 2 wrappers and overlap them as shown in the photo. Place the filling in the center and roll tightly.
3

Arrange the rolls in a container and freeze for about 30 minutes before frying for a crispier texture.
We usually make a large batch for 2-3 meals, dividing them into airtight containers and freezing. When ready to eat, take out a portion and let thaw for 30 minutes to 1 hour—no need to fully thaw before frying.
4

To fry: Pour enough oil into a pan to cover about two-thirds of the egg rolls. When the oil is gently bubbling, add the egg rolls. Fry over medium-low heat, turning to cook all sides evenly. When the rolls start to turn golden, increase the heat to help release excess oil. This method keeps the egg rolls crispy and less greasy.
5

Arrange on a plate and serve.