Vietnamese Egg Rolls (Cha Gio)

Step 1

In a medium-size bowl, mix together ground pork, wood ear mushroom, vermicelli noodles, green onions, white/yellow onion, sugar, black pepper, sesame oil, salt, oyster sauce, and chicken bouillon powder. Set aside.

Step 2

Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all the egg roll wrappers together). Tear or cut off that hard edge so that all sides are the same thickness.

Step 3

Use about 2 tablespoons of filling for each egg roll and follow the step-by-step picture instructions above on how to wrap egg rolls.

Step 4

In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for 2-3 minutes or until egg rolls are golden brown. Transfer egg rolls onto a wire rack to drain off excess oil.

Step 5

Serve immediately with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). You can eat the egg rolls by themselves or wrapped with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 6-7 minutes to cook.