How to make Egg Rolls (Cha Gio) with Chef Sam.
Egg Rolls - Cha Gio
2 lbs Ground Pork
1 lb Shrimps (Peeled and Grind)
1/2 lb Crab Meat (optional)
1 Large or Small Onion (thinly sliced, extract juice)
1 Large Carrot (Shredded)
1 lb Taro, (Shredded)
1/2 bag Black Fungus (aka Wood Ear Mushroom) (Soaked in water hot water, cut thin strips)
2 bunches of Bean Thread Vermicelli (glass noodles) (Soaked in water and cut small)
1/2 block of Butter (or 4 tbsp)
2 teaspoon Sugar
2 teaspoon Salt
1 teaspoon Black Pepper (ground)
1/2 teaspoon Garlic Powder (optional)
1 Egg Egg Roll Wrappers
1- Mix all ingredients together in a large bowl (Except for Egg and Wrapper)
2- Separate egg yolk and add to mixture. Saving the egg white to seal each wrappers.
3- Fry on Medium/Low heat until golden brown.
Note: Egg roll is one where you can put more or less ingredients of your choice. So feel free to take out ingredients that you don’t like. Your ingredients must be drained of excess moisture and cooled before rolling to prevent soggy egg rolls.
Serves: 100 Medium sized egg rolls.
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