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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