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How to make Chai Gio Vietnamese Egg Rolls Fried and Air Fried!
The ingredients you need for the Egg Rolls
1 1/2 pounds of shrimp peeled and deveined
2 pounds of ground pork
2 tbsp of garlic paste
1 tbsp of chicken bullion powder
2 tbsp of fish sauce
1 tsp of salt
1 tsp of black pepper
1 1/2 tbsp of sugar
1 1/2 cups of shredded Napa cabbage
1 1/2 cups of chopped wood ear mushrooms
1 cup of shredded carrots
2 cups of dehydrated bean thread noodle
2 eggs
2 package of spring roll wrappers
1/4 cup of cornstarch and 1/4 cup of water for cornstarch slurry
Place about 2oz of the filling onto the spring roll wrapper, roll and seal with cornstarch slurry. Fry at 350F degrees for 4 minutes on each side or until golden brown and done. For a lighter version you can brush egg rolls with oil, air fry at 400F degrees for 30 minutes.
For the Nuoc Cham
4 tbsp of warm water
4 tbsp of fish sauce
3 tbsp of lemon juice, 2 tbsp of you want it less tart
4 minced garlic cloves
4 tbsp of sugar
3 Thai Chilis