Hello everybody, hope you are having an incredible day today. Today, we’re going to make a instant dish, healthier vietnamese egg rolls (cha gio). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Healthier Vietnamese Egg Rolls (Cha Gio) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Healthier Vietnamese Egg Rolls (Cha Gio) is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have healthier vietnamese egg rolls (cha gio) using 18 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Healthier Vietnamese Egg Rolls (Cha Gio):

1. Get 2 packages Egg roll wrapper ( use small ones)
2. Make ready 1 lb shrimp, deshell, devein, finely chop
3. Take 1 lb Ground pork
4. Get 1 Chicken breast, diced fine
5. Take 1 cup jicama, chopped fine
6. Get 2 cup bean sprouts
7. Make ready 3 red onions, chopped fine
8. Prepare 4 carrots, shredded
9. Take 2 green onion, chopped fine
10. Take 1 tbsp red boat fish sauce
11. Get 1 salt and pepper to taste
12. Take 1 egg beaten, set aside to seal egg rolls
13. Get 1 avocado, smashed
14. Get 1 canola oil for frying
15. Take 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
16. Get 1 head leaf lettuce for garnish
17. Get 1 bunch mint for garnish
18. Make ready 1 bunch basil for garnish

Instructions to make Healthier Vietnamese Egg Rolls (Cha Gio):

1. Combine all ingredients in a mixing bowl. Leave out egg, wrapper, oil, lettuce, basil and mint. Mix well.
2. Using the wrapper, place it in a diamond shape facing towards you. Place a tablespoon of the mixture onto the bottom corner.
3. Tightly roll the wrapper until it's half way. Fold in right and left corners. The tighter the roll, the less oily it will be.
4. Continue rolling until about 1/4 of the way there, brush corner with egg and seal
5. Freeze egg rolls over night as they come out crispier when fried after freezing
6. Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time. Fry for 10 min until golden brown and floating up to the surface.
7. Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
8. Serve immediately with dipping sauce. I prefer the traditional fish/vinegar sauce combo (nuc mam). I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.

So that’s going to wrap it up for this awesome food healthier vietnamese egg rolls (cha gio) recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!