Imagine it’s Saturday afternoon, and we’re gathered around the kitchen, preparing a Vietnamese feast. There’s laughter, a little chaos, and the intoxicating aroma of freshly fried egg rolls.
Trust me, these Vietnamese egg rolls with taro – crispy, flavorful, and, dare I say, magical – pair wonderfully with a fresh herb salad, a bowl of warm pho, or even a simple pile of steamed jasmine rice. They’re the kind of dish that transports you straight to the bustling streets of Saigon with just a bite.
Let’s dive into the world of Vietnamese cuisine, specifically focusing on a gem of a recipe: Vietnamese egg rolls with taro. Ever wondered why these egg rolls stand out in taste and texture? Stick with me, and I promise you’ll not only learn to make them but love every step involved.
You will also like the following Appetizer recipes!
What is Vietnamese Egg Roll Recipe with Taro?
Think of Vietnamese egg rolls, also known as “Chả Giò”, as the life of any Vietnamese gathering. These rolls stand out because of their mix of two unique and flavorful components: taro and pork. Taro adds a slightly sweet, nutty flavor that elevates the traditional savory filling. The combination of pork, shrimp, and seasonings is then wrapped in spring roll wrappers and fried to golden perfection. Intrigued yet? Let’s get into it!
The Ingredients
Finding the right ingredients is crucial. Here’s a rundown of what you’ll need:
For the Filling:
- ½ pound shrimp: peeled, deveined, and finely minced
- 1 tablespoon garlic: minced (about 2-3 cloves)
- 1 large egg
- 1 tablespoon fish sauce
- 2 teaspoons granulated sugar
- 2 teaspoons chicken bouillon granules
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh cilantro: chopped
- 1 tablespoon soy sauce
- 1 pound ground pork
- 2 ounces cellophane noodles (bean thread noodles; typically 1 bundle)
- ¼ cup dried wood ear mushrooms
- 1 cup carrot: peeled and finely shredded
- 1 cup taro: peeled and finely shredded
- ½ medium yellow onion: finely diced (or 2-3 shallots)
For the Rest of the Egg Rolls:
- 40-50 sheets 8-inch spring roll wrappers
- ¼ cup water
- 1 tablespoon cornstarch
- Oil for frying
To Serve:
- Nước chấm (Vietnamese dipping sauce)
- Đồ chua (Vietnamese pickled carrots and daikon radish)
- Green leaf lettuce
- Perilla leaves
- Mint
How to Make Vietnamese Egg Rolls with Taro?
Creating these egg rolls is both an art and a science. Let’s break it down into straightforward steps to make the process as enjoyable as the result.
Step-by-Step Directions
Step 1: Prepare the Fillings
Start by soaking the cellophane noodles and dried wood ear mushrooms in warm water for about 15-20 minutes until they soften. Drain them well. The mushrooms should be finely diced, and the noodles cut into shorter lengths.
Step 2: Mix the Ingredients
In a large mixing bowl, combine the shrimp, garlic, egg, fish sauce, sugar, chicken bouillon, salt, black pepper, cilantro, soy sauce, ground pork, softened noodles, diced wood ear mushrooms, shredded carrot, shredded taro, and diced onion. Use your hands (yes, get in there!) to mix everything thoroughly.
Step 3: Prepare the Wrap
In a small bowl, mix ¼ cup water with 1 tablespoon cornstarch to create a slurry. This will help seal the egg rolls. Gently peel the spring roll wrappers, and keep them covered with a damp cloth to prevent drying out.
Step 4: Roll It Up
Take a wrapper and place it on a clean surface with one corner facing you. Spoon a generous tablespoon of filling near the corner closest to you. Roll it tightly halfway, fold in the sides, and continue rolling until you reach the end. Brush a bit of the cornstarch slurry to seal the edge.
Step 5: Frying Time
Heat enough oil in a deep frying pan to submerge the rolls. The oil should be around 350°F. Fry the rolls in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy, usually about 5-7 minutes per batch. Drain on a paper towel-lined plate.
Notes
- Test Batch: Fry one roll first to ensure the filling is cooked and the roll holds together.
- Oil Temperature: Maintain a consistent oil temperature to prevent oily or undercooked rolls.
- Thin Wrappers: Use thin wrappers for extra crispiness.
- Freeze Ready: You can freeze uncooked rolls for up to a month, frying them directly from frozen.
- Cooking Time Adjustment: Adjust frying time if rolls are frozen.
Storage Tips
Store leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to retain their crispiness.
Nutrition Information
Serving Suggestions
- With lettuce and herbs: Wrap a crispy egg roll in a green leaf lettuce with perilla leaves and mint, then dip in nước chấm.
- Alongside Pho: Serve as an appetizer or side to a hot bowl of pho.
- Rice Paper Wrap: Wrap the egg rolls in rice paper with fresh herbs for a refreshing twist.
- Banh Mi Style: Slice and stuff into a Vietnamese baguette with pickled veggies for a delightful sandwich.
- Party Platter: Arrange on a platter with fresh herbs, pickled veggies, and dipping sauces for an impressive party snack.
What Other Substitutes Can I Use in Vietnamese Egg Roll Recipe with Taro?
- Chicken: Swap ground pork with ground chicken for a leaner option.
- Tofu: Use firm tofu for a vegetarian alternative.
- Sweet Potato: Replace taro with sweet potato for a different flavor profile.
- Soy Sauce: Substitute fish sauce with more soy sauce or tamari for those avoiding fish sauce.
- Cabbage: Instead of wood ear mushrooms, use shredded cabbage for crunch.
Vietnamese Egg Roll Recipe With Taro
Equipment
- Large mixing bowl
- Deep frying pan
Ingredients
For the Filling:
- ½ pound shrimp peeled, deveined, and finely minced
- 1 tablespoon garlic minced (about 2-3 cloves)
- 1 large egg
- 1 tablespoon fish sauce
- 2 teaspoons granulated sugar
- 2 teaspoons chicken bouillon granules
- 1 teaspoon kosher salt fine salt is also acceptable
- 1 teaspoon cracked black pepper
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon soy sauce
- 1 pound ground pork
- 2 ounces cellophane noodles also known as bean thread noodles; typically 1 bundle
- ¼ cup dried wood ear mushrooms
- 1 cup carrot peeled and finely shredded
- 1 cup taro peeled and finely shredded
- ½ medium yellow onion finely diced (or 2-3 shallots)
- For the Rest of the Egg Rolls:
- 40-50 sheets 8-inch spring roll wrappers see post for photo reference
- ¼ cup water
- 1 tablespoon cornstarch
- Oil for frying
To Serve:
- Đồ chua Vietnamese pickled carrots and daikon radish
- Green leaf lettuce or your choice of lettuce
- Perilla leaves
Mint
- Nước chấm Vietnamese dipping sauce
Instructions
Step 1: Prepare the Fillings
- Start by soaking the cellophane noodles and dried wood ear mushrooms in warm water for about 15-20 minutes until they soften. Drain them well. The mushrooms should be finely diced, and the noodles cut into shorter lengths.
Step 2: Mix the Ingredients
- In a large mixing bowl, combine the shrimp, garlic, egg, fish sauce, sugar, chicken bouillon, salt, black pepper, cilantro, soy sauce, ground pork, softened noodles, diced wood ear mushrooms, shredded carrot, shredded taro, and diced onion. Use your hands (yes, get in there!) to mix everything thoroughly.
Step 3: Prepare the Wrap
- In a small bowl, mix ¼ cup water with 1 tablespoon cornstarch to create a slurry. This will help seal the egg rolls. Gently peel the spring roll wrappers, and keep them covered with a damp cloth to prevent drying out.
Step 4: Roll It Up
- Take a wrapper and place it on a clean surface with one corner facing you. Spoon a generous tablespoon of filling near the corner closest to you. Roll it tightly halfway, fold in the sides, and continue rolling until you reach the end. Brush a bit of the cornstarch slurry to seal the edge.
Step 5: Frying Time
- Heat enough oil in a deep frying pan to submerge the rolls. The oil should be around 350°F. Fry the rolls in batches, making sure not to overcrowd the pan. Fry until they’re golden brown and crispy, usually about 5-7 minutes per batch. Drain on a paper towel-lined plate.
Notes
- Test Batch: Fry one roll first to ensure the filling is cooked and the roll holds together.
- Oil Temperature: Maintain a consistent oil temperature to prevent oily or undercooked rolls.
- Thin Wrappers: Use thin wrappers for extra crispiness.
- Freeze Ready: You can freeze uncooked rolls for up to a month, frying them directly from frozen.
- Cooking Time Adjustment: Adjust frying time if rolls are frozen.
Nutrition
Frequently Asked Questions
Q1: Can I bake these egg rolls?
Yes, preheat your oven to 425°F. Brush the rolls lightly with oil and bake on a parchment-lined tray for 20-25 minutes, turning them halfway.
Q2: What if my rolls burst while frying?
Make sure to roll them tightly and seal the wrapper edges well. Overfilling can also cause them to burst.
Q3: Are there gluten-free wrapper options?
Yes, look for rice paper wrappers as a gluten-free alternative.
Q4: Can I prepare the filling in advance?
Absolutely. Prepare the filling up to a day ahead and refrigerate until you’re ready to roll and fry.
Q5: What can I use if I can’t find taro?
Potatoes or jicama are good substitutes if taro isn’t available.
Conclusion
Making Vietnamese egg rolls with taro is more than just cooking; it’s creating an experience that brings people together. Every roll speaks of tradition, flavor, and a little bit of magic. So, the next time you’re looking to impress at a gathering, you know exactly what to make. Reach for those spring roll wrappers and create some delicious memories!
