Rice Paper Egg Rolls : Vietnamese Chả Giò
Crispy on the outside and juicy on the inside, these Vietnamese rice paper egg rolls are packed with flavor and cook up quickly with less oil. A weeknight-friendly dish you’ll come back to again and again.
Equipment
- 1 Mixing bowl for marinating and softening wrappers
Ingredients
Main ingredients
- 8 oz Ground chicken
- 2 teaspoon Soy sauce for marinating
- 8 oz Coleslaw mix
- ½ teaspoon Minced garlic
- 1 teaspoon Salt
- 1 dash Pepper sprinkle
- 1 tablespoon Soy sauce
- ½ teaspoon Sesame oil
- ½ teaspoon Rice wine vinegar
- 1 teaspoon Chinese Five Spice
- ¾ cup Hot water to soften wrappers
- 2 teaspoon Sugar mixed with hot water
- 24 Rice paper wrappers
- 2 cups Cooking oil for frying
Instructions
Instructions
- Marinate ground chicken with 2 teaspoons soy sauce for 10 minutes.
- Heat skillet on medium, cook chicken until no longer pink (2-3 minutes).
- Remove chicken. Add coleslaw, garlic, salt, pepper, extra soy sauce, sesame oil, and vinegar. Cook 3–5 minutes and cool.
- Mix ¾ cup hot water and 2 teaspoons sugar in bowl to soften wrappers. Microwave if needed.
- Dip rice paper in warm water, place filling, fold and roll into egg rolls.
- Repeat rolling and place rolls on parchment-lined sheet. Chill 30 minutes.
- Heat 2 cups oil in skillet to 325°F. Fry 2–3 rolls at a time, 2 minutes each side.
- Drain on paper towels and serve warm with dipping sauce.
Notes
To reheat, place in oven at 400°F for 12–13 minutes or lightly refry for best crisp. Egg rolls can be frozen up to 1 month and reheated from frozen state if needed.