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Aunt Thuy's Cha Gio Recipe

cha gio

Abbey Miller

Looking for a new dish to wow your family this holiday season? Ana's Aunt Thuy's Cha Gio (AKA Vietnamese Egg Rolls) are a must have at her house. "My Aunt Thuy makes Cha Gio for our holidays and they are always fought over - to the point people will slip them into baggies and sneak out with them," says Ana. "I myself have licked mine to keep from stealing them!" Try them out for yourself! Follow the recipe below...


Shrimp, pork, chicken or ground beefshredded carrots chopped green onionschopped fresh garlic1 eggCellophane noodles or vermicelli

Fish sauceSpring Roll Wrap or Rice paper

Lawrys season salt and garlic salt




Combine vermicelli, shiitake, meat, shrimp, carrot, green onion, fish sauce, and seasonings in a large bowl.


Spread 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal.


Heat oil in a deep-fryer or large saucepan to 350 degrees F. Fry egg rolls until golden brown, 5 to 8 minutes.