My 71 year old Vietnamese immigrant mother eggroll recipe
ฝัง
- เผยแพร่เมื่อ 15 ม.ค. 2024
- CHA GIO | EGG ROLLS
Makes: 70-80 egg rolls
1 roll bean thread
1.5 cups woodear mushrooms
Hot water
2 cups dried/ dehydrated shrimp
Hot water
2 lbs ground meat of choice
10-16 oz minced carrots*
4 shallots, minced (or 1 large shallot, diced)
1 tsp salt
2 tsp black pepper
5 TBSP sugar
1 TBSP chicken bouillon
3 eggs
ADDITIONAL INGREDIENTS
Egg roll wrappers
1/4 cup water + 1 TBSP all pu hi rpose flour (seal)
1. Soak bean thread noodle and wood ear mushrooms in hot water for ~10 mins. Rinse and drain well. Then into smaller pieces using scissors
2. Soak 2 cups dried shrimp in hot water until the shrimp have soften
3. Then place shrimp into a food processor and pulse until it becomes minced
4. then combine all of your ingredients together: minced shrimp, ground meat of choice, bean thread noodle, woodear mushrooms, minced carrots, minced shallots, salt, black pepper, sugar, chicken bouillon and eggs. Combine well.
5. Roll your egg roll according to my video =)
6. Deep fry on medium heat (or medium high, depending on ur stove and how packed you have the pot) for 5-8 mins- or until they float to the top
7. Enjoy as is or as a lettuce wrap dipped in fish sauce dip
*note: any extra eggrolls, you don’t have to cook them. They freeze well. You can cook them frozen. Cook on medium- low heat though (instead of medium / medium high)
FISH SAUCE DIP
1/4 cup fish sauce
1/4 cup sugar
12 oz coconut soda/ coco rico or water
2 TBSP white vinegar
5 cloves minced garlic
Garlic chili paste (sambal) - optional
Chopped Thai chili - optional
- mix this all together til sugar dissolves
Anytime that Adam has screentime, I feel nothing but happiness he’s so adorable!!! I can imagine him cooking with you and being your little helper in the kitchen!
He gives me Baby Fever so much!
Right? He is so cute (*’(OO)’*)♡♡😊
1:45
"Love you!"
Adam: "...thank you."
Yo, your baby friendzoned you. 😂
Maybe when the boys are older, they can help you wrap the eggrolls and continue the family traditions
Don’t worry, it’s an Asian house those kids will def be helping 😂 I could fold gyoza so early in life haha
my mom left all the lumpia wrapping and suman wrapping to me. 😂😂
Those look amazing ❤
1:38 Adam's smile & giggle at you was adorable
I really like how you eat them with lettuce. Seems like an easy way to get in extra nutrients and to cut the greasy mouth feel.
It's actually eaten with lettuce/greens, lots of herbs, and nuoc cham (flavored fish dipping sauce). Not sure why so many Viets only eat them alone or with ONLY lettuce - probably the Chinese influence of eating them as a snack/side in Western culture. In a traditional Vietnamese home, we grew up eating them as a full meal with all the fixings - we like to lettuce wrap everything. Yes, at parties, they'd be eaten by themselves as a snack, but at home, they aren't eaten that way.
About 12 years ago I decided I wanted to be adventurous and make egg rolls, OMG it's so much work, but all my friends and coworkers loved them 😋
Man, we’re snowed in where I am and I cannot begin to tell you how much I am craving egg rolls now 🤤🤤
That looks so good~~
Same! Pacific NW ice storm, I'm not getting g to the store today but that CRUNCH 😢
Ay old family recipes are the top the top.
Adam is a cute mood.
That crunch ⭐⭐⭐⭐⭐
Aww Adam is a fan if his mama 😊
I love that as a Canadian, everything that you show me in terms of products is available in my local Asian/japanese supermarkets is wonderful ♥️ there's not a whole lot of individual markets in the area that I live in, so it is the most accessible for me to purchase those
Woodear mushroom are my FAVORITE mushrooms they are crunchy and takes up flavor
I need to know how to make the sauce! They look so yummy, I can't wait to try making them 💜
The recipe is in the description box...
Your little guy is so adorable ❤ and those cha gio look so delicious 😋 you're making me so hungry
And I love ga sa ot so delicious with all the lemon grass and onions and chilies ❤
Those look delicious. Yum 😋
I try to like and comment, this deserves to be IN the algorithm!
This is like samosas my nan makes the sheets at home. Thanks for showing how to shape the rolls cause I always struggle to make they leak out 😂 and defo gotta try the lettuce wrap with it looks bomb ❤
Using the measuring cup as a mixing spoon is a whole mood 🤣 because these kids sincerely will have you out of your mind trying to save on chores
You are amazing❤
Ba Le is reminding me I need to actually go around Ben Thanh at some point. I've been in Arlington for 20 years and only pass by.
Wow. I’m going to use your tuck and roll method! That’s so cool that they will be uniform! Thanks!
Good job looks great 👍 👏🥰
2:06 Very neat trick when cutting onions/shallots
Love your recipe
Those so good, just the right amount of filling and so crispy, YUM!
He is so perfect!
That’s what’s up!!! My little buddy has been in America for 1.5 years she’s from Saigon and doesn’t like to cook haha. I’m going to make these!
my vegetable rolls are never even, I usually put the stuffing before folding the bottom and the sides 😮 nice tip I learned today! hopefully my next rolls are even, thank you for the tips!
AWESOME . SERIOUSLY .❤
Can you curse your salad spinner in Vietnamese? 😂😅 love your cooking vids.
Rice paper or wheat paper either way it looks so yummmy girl!! 😍
Hahahahaha baby said yucky lol
Delicious ❤❤❤
These look super yummy
😂😂 epic egg roll assembly❤
Adam is soooo cute
Mama giving us basic math lessons and Adam giving cuteness lessons ❤ yummy!!!!!
Yo, your baby is hella cute!!!!!!!😂😂❤❤❤❤❤❤😂😂
Heelloooooo my fav TH-cam mom ❤
i put minced fresh shrimp in mine but dang you are bougie using dried shrimps. But i'm curious to see how it tasted compared to fresh shrimps. looks delicious!
Yummy egg roll❤it 🎉
Hey girl hey I live near Dallas I didn't know you lived in Arlington texas... I would love to meet you 😊
they sound so crispy. my aunts MiL used to make these all the time, I miss em, but they look easy enough to try. surprised no fish sauce though.
She’s dipping it in fish sauce at the end
@@bbynatty Pretty sure traditional recipe uses fish sauce in the filling, too, though. Been too long since my mom made them, but I recall fish sauce going in there.
“You’re Vietnamese. Con phải thích ăn chả giò chứ.”
I just wanna come over and eat SOOOO badly 🤤😭🤤😭🤤🤤🤣
If you don't mind please can u show your dog Riley too 😊 along with the baby boys
Yummy 😋
Where did you get your brows done? They look awesome! I’m in the DFW area, & looking for someone to do my brows. 😊
No...her brows look too fierce. Like angry birds fierce. Hahaha! I thought they only looked like that because they were newly tattooed, but they stayed looking fierce.
Oh wow, it was healthy because it was lettuce wrapped! ❤😮😅😊
Can you substitute shitake? I made a mistake of getting a huge package.
thank you for the recipe! I can't wait to try it. question: do you think this can freeze well? so I can make large batches. my mother-in-law makes taro/chicken eggrolls and she stores them in the freezer before deep frying. I never froze pork filling before...
Yes, you can freeze uncooked egg rolls. Deep fry when frozen in batches - no need to thaw. Very crispy and delicious.
Yes it’s fine! My family always freezes egg rolls since we make a large batch. They last in the freezer for a while and are still good when you fry them up
@@mamokamika4212 thank you. I'm glad it can be done.
@@perry4415 Thank you. Good to know it's okay to freeze. It's a lot of work making them each time hehe.
I would fry them first, then cool and refry when needed. Don't fully fry them all the way, though. Think of how French fries taste better when they are double fried.
Do you have any recommendations on prepearing it when you wanna make a big batch, freez them and fry them whenever you need them?
Line them up on a tray/plate in a single layer freeze them until hard then store in airtight container or zip lock bags
1:05 when that lid on the salad spinner got caught I knew it was from IKEA. Mine does that all the time.
Is the green wrapper more thin? And why does it come on in 40? I'm use to the red one with 25
Pls pls pls share your dipping sauce recipe 🙏
Love this. Was your bouillon 🐔 Vietnamese or Knorr or?
It's Lee Kum Kee. I have the same one
Can you make this in the air fryer or oven?
Nem rán or chả giò is indispensable during any festive meal
🤤….. I’m so hungry.
Kitchenaid, it's time to step up and sponsor this woman 👀
"I know you keep asking about this food processor, but this one sucks so don't buy it"
QUEEN BEHAVIOR. 😭✨
❤😊
Is the pork cooked when you fry the egg rolls? I've never made these so I'm just genuinely curious
no, you will need medium heat if want to make sure all the filling inside will be cooked
@@lombardkyle665 can it be cooked before and then stuffed inti the egg roll?
@@nikitatrisha1616 also yes, usually my mom would stir fry meat with other ingredients and then stuffed, but might break the paper rolls from the oil and water and we don't want it explode because have water inside, that why Alisa make all her ingredients less water as possible during oil frying
@@lombardkyle665 thanks!
Yes they’re cooked. She cooked them on medium first then turned to high on the second fry for extra crisp. Our family does it the same way.
How many eggs do you use?
hôm nào em thử wrapper của Philippines, sẽ thấy ngon hơn và đã tách ra rồi.
Ooohhh…howdy neighbor
Not all of your contraptions trying to play you while filming🤣
How come these look like Chinese egg rolls when fried not the other Vietnamese ones im used to which are all thicker crispy and not papery.
Is that a Vietnamese Chinese descent thing or is that just a different variation of Vietnamese egg rolls?
After googling around it's something to do with rice paper versus wheat paper skin or egg roll skin or spring rolls skin I'm very confused. I'm not Vietnamese but I think the ones I prefer the rice paper egg rolls compared to the wheat paper ones.
The Viets in the US oft times use the wheat paper. It's something that we used since coming over to the US (my family has been here almost 50 years and it likely was used before we came over). Maybe when the first wave came over, rice paper was harder to get and they got used to it. It's also easier to fry than the rice paper, which tends to want to stick together. You'll see more rice paper used in northern Vietnam, though. They call 'em nem ran and they sometimes roll/wrap them in square shapes.
Interesting using dried shrimp and recipe looks delish! As a Viet influencer, please just call them cha gio and translate them Vietnamese eggrolls. Don't call them lumpias as those are specifically Filipino and I think too many Viet influencers have bowed down to that...but that is teaching Western speakers about another ethnic group's food and food name vs your own. Be Viet proud - espeically as our cha gio is the best version of egg rolls out there. If we can teach people banh mi and pho, we can teach them cha gio and goi cuon.
Where do you get the woodear mushrooms from?
Asian market. The ones that cater to Vietnamese or Chinese peeps. They come in whole pieces or pre-sliced.
*stupid question* so the frying process cooks the raw pork?
Yes. It’s double fried. Fry first on medium then on high heat for the extra crisp. And since she prefer thinner egg roll, less filling so cook faster
🤤🤤🤤
I have the same food processor in orange. Got it like 8 years ago. Yeah...kinda sucks 😅
What did she say bonaapetitis?
We have the same food processor in red. Can confirm it sucks
The baby isnt a baby any more lol. How adorable.
I love eggrolls and tend to put all kinds of filling in.
Your mothers egg rolls look very yummy.
My favorite lately has been ground chicken, wood ear mushroom, shiitake mushrooms and regular brown button mushrooms with mung bean sprouts, carrots and green onion and cabbage.
Oh, I use a bit of garlic and oyster sauce inside, maybe seseame oil, salt, and pepper too. I tend to just add a bit of this a bit of that until it tastes right.
Wait, she bought the dried shrimp from a pho restaurant? I’m confused
Adamyyy
Extra calcium. It's good for you.
Why are there so many adjectives to help describe an egg roll?
What’s the dipping sauceeeeee
Fish sauce
I had the same food processor lolol can confirm it sucks
Ur kids are just TOO DAMNED CUTE....also don't EVER call ur husband weak, or make fun of him, even jokingly ESPECIALLY in front of other people.
What’s the sauce tho?!!
Blackedy black pepper come on g
Question: does the lettuce get eaten?? 😂😂
Like if you think she cooks good 👇
She makes them with the wheat wrappers? I’ve always seen TRADITIONAL egg rolls made with rice paper. 🤷♀️ My 78 year old immigrant mama always used rice paper.
Just a really, REALLY great flavor choice for egg rolls… use ground pork and CRAB meat. It’s THE best filling ever! 🤤
Also, just a suggestion on making sure the filling is seasoned to your satisfaction: take a small ball of the meat and cook it before you wrap.
My mom who is a refugee uses the wheat paper. We don’t do rice paper.
There appears to be a cultural divide. In the US, they are called cha gio, and they are made with wheat paper. I saw that in France, they call these nem, and they use rice paper.
@@JustKiddingNYC People from North of Viet-Nam call nem rán. In France frozen wheat paper is hard to find (especially in small cities) and more expensive but crisper.
@@ha-danhuynh1185I wondered if maybe it was a North/Central/South Vietnam cultural difference. I know that part of the country was also heavily influenced by France, so there’s that too. 🤷♀️
@@Thi-Nguyen All Vietnameses roll w/ rice papers traditonally. The wheat papers were introduced by Chinese cuisine about 2 decades ago (the wheat wrappers are made in Singapore). My sister caters cha gio in France, i advised her to opt for the wheat papers for aesthetic and crispiness, but hard to find in small cities. I went to VN and try to find good bánh tráng for chả giò but i was told that 99% locals use the wheat wrappers now (bánh pía). I was born in SG but grew up in France after the fall of SG. I was sent to Ha Noi for an internship in 1990, beside the accent, the vocab is completely different.
Damn i've been pronouncing this wrong the whole time
Why did I hear “wiener mushroom” at first 😭
can my son hang out with your son?
I love you but Filipino Lumpia different from regular Chinese or Vietnamese Eggrolls.
Lumpia is about at least 90% meat.... Where as chinese or vietnamese eggrolls is mostly noodles and veggies
Not true. Vietnamese cha gio is superior to most of the ones out there. Some family uses very few filling (probably influenced by restaurants whom are frugal) because at home, when we make them, they are filled way more than the Filipino versions I've seen, which have less filling and more wrapping. All the ones I ate growing up - not just my mom's, but friends' and extended family - were filled with more filling than wrapper. And we eat it with more than just one lone lettuce leaf. We eat it wrapped with lots of herbs and dipped in nuoc cham. It's a whole meal for us growing up.
@@doodahgurlie I love cha gio but cha gio is not 90% meat... they add noodles and veggies and flour for thickening inside... it's 50% meat at most
Ik u arrents eating chilly here!! But u need to calm down, u eat all the chillies thinking u look cool girl, FOCUS ON UR HEALTH, u can get real sick from these!! Dont think if u est those thai chillies and all u look cool, u will suffering in a few years!
As a southeast asian person, ive had chillies to thge max for decades n are ok. Not all ppl are weak to chillies u see.. u,re talking to a SE asian like her, something in ur head?
Let her live yo
Tell that to Indian peeps, their food is one of the hottest in the world yet they live predominantly long life 😊
@theewool Stop spreading biased misinformation. Chillies are actually very healthy for the gut and heart. Seeds are also safe to eat, it is also a rumor that seeds are bad to eat. Very ignorant. Maybe you’re from a Caucasian American household lol No such thing as no chillies as a Hispanic.
Side note: the brows are brow-ing! ☝🏾🤍😂😍