The ✨secret✨ to crispy crunchy Vietnamese egg rolls (CHẢ GIÒ) 😋 || Fun With Ngan

Let me share with you my Mom's famous recipe for CHẢ GIÒ, Vietnamese egg rolls. I've been eating these since diapers. I hope you enjoy this new style of filming. I'm figuring it out people!
⭐Ingredients for filling ⭐
1 cup shredded carrots
½ onion, diced finely
2-3 cloves of garlic minced
1-2 bundle of mung bean noodles soaked in hot water
3-5 dried wood ear fungus
1 lb of pork
(optional quarter lb. of minced shrimp + ground chicken)
1 tablespoons of cornstarch to soak up juices (a.k.a the secret to preventing soggy egg rolls ;) -you're welcome
2 eggs
Salt and pepper to taste (lots of pepper)
2 tablespoons of fish sauce
Mix with your hands and smell it to make sure seasoning is right.
Roll in "spring roll wrappers" even though they should be called "egg roll wrappers"
Fry in vegetable or peanut oil for 6-7 minutes on medium heat.
Let cool for 5-10 minutes before enjoying!
Love you all, thank you for supporting. Leave a comment on what I should make next!
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#howto
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#FunwithNgan

[@virginiaeriguel8738]

My favorite recipe,thanks for sharing this recipe

[@9929kingfish]

I will make these probably next Tuesday. Thanks for sharing

[@selbintejeda8817]

I love Vietnamese egg rolls thank your for recipe and sharing . Your awesome actitud make my day , you are a star. The Kiss at the end was appreciated . 🤩

[@lilianstrom2284]

You are a good cook. You made me get up and go shopping and make Egg rolls or Lumpia’s tomorrow. Thank you for sharing your delicious recipe.

[@nganstoppable]

Thank you that is such a wonderful thing to hear! How did it turn out?!

[@Cosmicslady]

Love it 💕✌❤🤩

[@nganstoppable]

Thank you!

[@dustyowl99]

those look unbelievably delicious...

[@thizzelewashington320]

I like how you pull up on the scooter 🤘🏼

[@nganstoppable]

Hehe thanks 😜 I'm going for the hipster Guy Fieri look

[@tohoman]

the audio isnt in sync with the video

[@nganstoppable]

I'm sorry, still figuring this editing/filming thing out. Quality is improving with each video I promise you!

[@selbintejeda8817]

@@nganstoppable It was ok .... love all of it 😁

[@hocutmeo3318]

Real Vietnamese egg roll (Chả giò) is wrapped with the thin transparent / cellophane / rice paper wrapper and *not* the Chinese spring roll / Chinese egg roll wrapper.
Vietnamese rice paper (Bánh Tráng) doesn't soak up a ton of oil like the Chinese wrapper does; therefore, it makes real Vietnamese egg roll (Chả giò) taste so much lighter and crispier than the heavily oily Chinese roll.
Vietnamese transparent rice paper can be purchased in Vietnamese-American grocery stores in North America.
Chinese roll wrapper is way too coarse, is way too thick compared to Vietnamese rice paper (Bánh Tráng), and will soak up a ton of oil. It is suitable for Chinese food which is much heavier and much more oily when compared to Vietnamese food. Chinese wrapper isn't suitable for Viet rolls.

[@nganstoppable]

Oh interesting, maybe its a Vietnamese-American thing or a north vs south thing then because my mom and grandma always used the wheat wrapper kind. Its all we used growing up. I've had the rice paper kind but I honestly didn't like it as much as the wheat paper, maybe because I grew up eating the wheat ones and that's the taste I grew up to love. Thanks for sharing your knowledge though, we love to learn here.