Cha Gio Vietnamese Egg Rolls
With flavors of fish sauce, pork, shrimp, shiitake mushrooms, and traditional Vietnamese flavors, this recipe for egg rolls produces a crispy, delicate hors d’oeuvre.
Soak vermicelli and shiitake mushroom in warm water until pliable about 15 minutes; drain well.
Mince shiitake.
Combine vermicelli shiitake pork shrimp carrot shallot fish sauce sugar salt and pepper in a large bowl.
Toss well to break up pork and and evenly distribute filling ingredients.
Lay 1 egg roll wrapper diagonally on a flat surface.
Spread a scant 2 tablespoons of filling across the center of the wrapper.
Fold bottom corner over filling then fold in side corners to enclose filling.
Brush egg on top corner of wrapper and continue rolling to seal.
Make additional egg rolls in same manner.