My Mom's Famous Authentic Vietnamese Egg Rolls (Cha Gio) | TOM TO TABLE
My friends have been asking for this recipe for years and here it is finally! My Mom's famous authentic Vietnamese egg rolls has a long history of fine-tuning the amount and brand of ingredients. In Vietnamese they're called Cha Gio; pronounced Chai-yaw. She would make me a bag of 30 frozen egg rolls that I would fry up for me and my friends and everyone has claimed they're the best egg rolls they've ever eaten.
My Mom's Famous Authentic Vietnamese Egg Rolls (Cha Gio)
Recipe adapted from my Mom
INGREDIENTS:
- Makes about 30 egg rolls
1 cup black fungus strips
1 bunch of Longkou vermicelli bean threads
1 small jicama, shredded
1/4 tsp. salt
1 1/4 lb. ground pork
1 (6 oz. can) Caravelle crab meat, rinsed
1/2 lb medium shrimp, deveined, deshelled, patted dry, and blended
1 medium carrot, shredded
1 small white or yellow onion, diced
1/2 cup taro root, shredded
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. sugar
1/4 tsp. fish sauce
1/4 tsp. chicken soup base powder
3/4 tsp. oyster sauce
1 tsp. cornstarch
1/4 cup water
1 (16 oz. package) Menlo Chinese spring roll wrapper
3 cups cooking oil (peanut, rice bran, or canola)
Serve with 1 bunch of mint, perilla, and kinh gio
2 heads of red leaf lettuce
Dipping sauce (Nuoc Mam)
2 garlic cloves, minced
2 thai chilis, chopped
1/2 cup fish sauce
1/2 cup rice vinegar
1/2 cup sugar
1 cup warm water
Directions:
1. Soak black fungus strips in bowl of lukewarm water for 30 minutes. Chop in small pieces.
2. Soak vermicelli in bowl of lukewarm water for 15 minutes or until soft. Chop in 1/2 in. strands.
3. Pour salt on jicama, combine well, and set aside for 5 minutes. Squeeze the water out.
4. In a large bowl, combine pork, crab, shrimp, black fungus strips, vermicelli, jicama, carrot, onion, taro root, salt, pepper, sugar, fish sauce, chicken soup base powder, and oyster sauce.
5. Mix cornstarch and water.
6. Wrap the rolls. Watch the video for technique.
7. Put it in the freezer overnight. It will last for 1 week.
8. In a medium pot pour cooking oil on high heat.
9. check with chopsticks to see if the oil is hot enough. It should start bubbling.
10. Add the egg rolls one by one. Lower heat to medium. take them off after golden yellow.
11. When you add the second batch lower the heat to medium low. You want to keep it at a steady simmer. You don't want it to bubble up too much or the inside won't cook all the way.
12. When you're done frying the whole batch, fry it one more time until golden brown. This will ensure the egg rolls will stay crispy all day.
13. To make the dipping sauce, in a medium bowl, add garlic, thai chilis, fish sauce, rice vinegar, sugar, and warm water. Stir until sugar is dissolved.
14. To serve, take a red lettuce leaf, put some mint, perilla, and kinh gio in it, and an egg roll, wrap the lettuce around the egg roll and dip in the dipping sauce.
All filmed on a Sony RX100 M4 and Fuji X100T
Edited on Adobe Premiere Pro
Music courtesy of Gurty Beats. soundcloud.com/gurtybeats
Vietnamese egg roll recipe (Chả giò, Nem rán)
♥ Công thức tiếng Việt:
♥ Full recipe in English:
♥ Follow me on Facebook:
♥ Ingredients:
(make 33 egg rolls)
1 lb ground pork
½ onion, finely chopped
1 cup (170 g) jicama, peeled and julienned
1 cup (170 g) taro corm, peeled and julienned
1 carrot, peeled and julienned
1 bunch green onions, chopped
1 oz (28 g) dried mung bean thread noodles, soaked and cut into 1 inch pieces
0.3 oz (8 g) dried wood ear mushrooms, soaked and chopped
1 egg
1 tsp salt
½ tsp ground black pepper
Rice paper or wheat egg roll wrappers
1 tbsp all purpose flour
Oil for frying
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♥ Nguyên liệu:
(33 chả giò)
1 lb (450 g) thịt heo xay
½ củ hành tây
1 cup (170 g) củ sắn nước, gọt vỏ, bào sợi
1 cup (170 g) khoai môn, gọt vỏ, bào sợi
1 củ cà rốt, gọt vỏ, bào sợi
1 bó hành lá, cắt nhỏ
1 oz (28 g) miến, ngâm nước, cắt khúc ngắn
0.3 oz (8 g) nấm mèo, ngâm nở, cắt nhỏ
1 trứng
1 tsp muỗng cà phê muối
½ tsp muỗng cà phê tiêu
Bánh tráng cuốn chả giò
1 tbsp muỗng canh bột đa dụng
Dầu chiên
♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife:
Victorinox Paring Knife:
OXO Good Grips 15-Inch-by-21-Inch Cutting Board:
The Zuudlemaker - Julienne Vegetable Slicer:
OXO Good Grips Salad Spinner:
KitchenAid Shears with Soft Grip:
KitchenAid Classic Y Peeler:
Anchor Hocking Oven Bake and Food preparation Set:
Lodge Pre-Seasoned Skillet:
♥ Music courtesy of Audio Network
Chả Giò Tôm Thịt - Giòn Rụm Với Cách Sơ Chế Bánh Tráng Thật Đơn Giản
Chả Giò là 1 trong những món truyền thống của Việt Nam mà Diễm rất thích. Chả giò truyền thống giòn rụm nhờ phần bánh tráng gạo thật thơm, nhân thì gồm củ sắn, thịt heo, sang trọng hơn có thể thêm tôm hoặc khoai môn cao rất ngon. Ở nước ngoài, tìm bánh trạng gạo rất khó, dùng bánh tráng gỏi cuốn nếu làm không đúng chả giò dai cứng hoặc vỏ giòn nhưng nhân lại quá khô. Được chị Liên Trần ( nhóm Vào Bếp Cùng Diễm Nauy ) chia sẻ cách làm Chả Giò của nhà chị, Diễm làm thử thì thấy đơn giản mà giòn ngon, Diễm cảm ơn chị rất nhiều. Nhân chả giò trong video này Diễm làm với tôm và thịt, nhân ẩm, mềm, vỏ bánh tráng giòn cuốn với rau, chấm nước mắm chua ngọt thiệt ngon. Mình cùng vào bếp làm Chả Giò Tôm Thịt với Diễm nhé.
???? Nguyên liệu / Ingredients: 24 cuốn / 24 spring rolls
10g nấm mèo / 10g wood ear
40g bún tàu / 40g vermicelli
300g cà rốt / 300g carrot
3g muối / 3g salt ( 1/2 tsp )
200g khoai tây / 200g potato
100g boa rô / 100g leek
100g tôm / 100g prawn
400g thịt heo xay / 400g ground pork
5g muối / 5g salt ( ~ 1 tsp )
10g đường / 10g sugar ( 2 tsp )
4g bột nêm gà / 4g chicken powder ( 1 tsp )
Tiêu / Pepper
30g hành phi / 30g fried shallots
200ml nước cốt dừa / 200mo coconut milk
1/4 mcf nước màu / 1/4 tsp caramel coloring
10g tinh bột bắp / 10g corn starch ( 1 tbsp )
10g bột gạo / 10g rice flour ( 1 tbsp + 1/2 tsp )
10g bột mì / 10g all purpose flour ( 1 tbsp + 1/2 tsp )
1/5 mcf bột nổi / 1/5 tsp baking powder
40g nước / 40g water ( 2 + 2/3 tbsp )
24 bánh tráng / 24 rice paper ( size 22cm )
2 mc dầu / 2 tbsp vegetable
◽️ Nước chấm / Dipping sauce
4 mc đường / 4 tbsp sugar
200ml nước sôi / 200ml boiling water
3 mc nước mắm / 3 tbsp fish sauce
1 mc nước cốt chanh / 1 tbsp lime juice
1 tép tỏi / 1 garlic clove
Ớt / Chili
Rau thơm và xà lách / Salat & Herb
#diemnauy #chagiotomthit #springrolls
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Music : Mysterious Sorrow - Aakash Gandhi
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