The BEST Vietnamese Egg Rolls (From Scratch) | Chả Giò

In this video, you'll learn how to make the best Vietnamese egg rolls from scratch! It is a recipe you can use anytime of the year.
Ingredients
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10 oz of ground pork (60% lean, 40% fat) - this will help filling of the egg roll to not taste dry.
10 oz of shrimp - the secret to making awesome egg rolls!
8 oz of jicama
1 onion
2.6 oz of vermicelli bean thread noodle
1 big shallot
1 egg
2 tbsp of mushroom flavored salt (no msg)
tsp of black pepper
3 carrots
3 green onion
1 pack of spring roll shell (25 sheets)
sweet chili sauce for dipping
oil for frying - I use corn oil.
I was able to make 25 egg rolls.

[@heartycooking8276]

Thank you for watching! This is one of my favorite recipes. Let us know if you have any questions :)

[@gmax758]

Very interesting. We love Vietnamese eggroll

[@gmax758]

Best videography ever

[@marl336]

Reminds me of Cam Ranh Bay restaurant egg rolls in Burnsville, MN. Sweet fish sauce for the dipping...

[@NKTran83]

My aunt puts green onions in her cha gio too. I usually don’t care for green onions, but I like it in cha gio and add it to mine now.

[@heartycooking8276]

Hi Nancy! Green onion is pretty tasty when it is cooked :)

[@MsMookie513]

Outstanding!

[@Travelblog460]

Woow veey relaxing music.. love it.. also beautiful views so nice. Im your new friend here in your channel. Thanks 🙏

[@ThanhNguyen-cf8ng]

Chào chį, võ BÁNH hiêu gī nhìn ngon quá...thanks Chị

[@heartycooking8276]

Hello Thanh, hiệu wei-chuan, xản xuất tại Mỹ.

[@onlytoloveyou1]

Use a kitchen aid food processor

[@Nour768]

👍👍👍👍👍👍👌😍💯

[@ThanhNguyen-cf8ng]

Chào Chị, cũ sắn & hành Tây, carot chị không vắt nước nếu dư để frozen có mềm bánh không ? Cam ơn

[@onlytoloveyou1]

Use egg white to seal, yolk will fry dark and discolor

[@BayNguyen-yk7bp]

So good ,but add more eggs into the mix

[@heartycooking8276]

Thank you for your feedbacks!

[@phojanesyhavong6375]

I used 18 of them eggs.

[@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.
Lumpia is the same as Chinese roll wrapper.