Vietnamese Egg Rolls (Cha Gio) Recipe
It has been a long standing tradition in our family to make our mother's Vietnamese Egg Rolls during the holiday season for friends and family and even the occasional Christmas or New Years party. They are always a HUGE hit and are loved by many. Here's the recipe broken down for our wonderful readers... Ingredients: -4 small bundles of bean thread noodles (1/2 package) They usually come in a package with a pink netting. -1/2 bag (1.5 oz) dried, shredded woodear mushrooms -5 large carrots, peeled & shredded -1/2 onion, finely chopped -1 lb ground pork -1/2 tsp garlic salt -1/2 tsp fresh ground pepper -1 Tbsp Fish Sauce -25-30 spring roll wrappers This is my favorite brand to use. Make sure you get the THIN wrappers, not doughy thick ones that are usually used for Chinese egg rolls and have the same consistency as won ton wrappers- they will burn in the oil before the raw pork filling has a chance to cook all the way. These thin wrappers stand up to the heat for a longer