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For this week, we are going international and flying all the way to Vietnam to relish on some Rice Noodle Egg Rolls.
If you are looking for a starter that will impress, satisfy, and grant you all the nods of approval, then this authentic Vietnamese Fried Spring Roll recipe is definitely ready to be your evening's main attraction.
The crunchy crisp complements well the flavorful filling of shredded vegetables, chicken, vermicelli noodles, and sauces.
Rice Noodle Egg Rolls
Since we can't always afford to cruise down to the nearest Asian restaurant for some much needed self-pampering, this authentic Rice Noodle Egg Rolls recipe is definitely capable of taming those cravings.
Get busy with this quick, easy, and kid-friendly recipe that is guaranteed to impress even the hardest of critics.
What Is Bun Cha Gio?
Cha Gio, or Rice Noodle Egg Rolls, is a popular dish in Vietnamese cuisine. Usually served as an appetizer, the rolls usually consist of protein wrapped in rice paper and deep fried.
Egg rolls exist in various forms and with different fillings. This mainly depend on the region. They are basically the same concept, but with different texture and taste. Nevertheless, no matter what version you choose to enjoy, the crunchy goodness is not to be missed.
Serving Ideas
When serving Rice Noodle Egg Rolls, you want to pair it with something that would balance the saltiness of the fried rolls. For that reason, we recommend wrapping these babies with some fresh lettuce, cilantro, mint, or Thai basil.
Another way to make your Vietnamese Fried Spring Rolls a family and kid-favorite is by cutting them into bite-sized chunks alongside your favorite sauce.
Other Variations You Might Consider
Although this Rice Noodle Egg Rolls recipe uses chicken as its choice of protein, you can substitute the chicken for anything that suits your taste. Keep your taste buds singing praise by substituting the ingredient with these choices:
Stuff your egg rolls with ground turkey, ground chicken, chopped shrimp, or dark meat. You might also want to try vegetarian rolls by omitting the meat completely and relying on the greens.
Shrimp:
For a shrimp egg roll you will need ½ pound of shrimp, 2 ½ teaspoons of salt, ½ teaspoon of salt. Dry your shrimp dry with a paper towel, throw them into a food processor, and pulse.
Tofu:
For tofu egg rolls, prepare 1 package of firm tofu, 1 ½ teaspoons of salt, ¼ teaspoon of pepper. On a heated nonstick skillet, add on tablespoon of oil. Slice the tofu into thin slices, add them to the pan, and cook for about 4 minutes on each side.
Whatever variation you find yourself intrigued with, the taste would still be drool-worthy!
Storage Instructions
If you feel like you would rather save some leftover Rice Noodle Egg Rolls for your midnight kitchen crawl, then here's what you should know in terms of storing, freezing, and reheating.
Storing: As per usual, store your leftovers egg rolls in an airtight container in the fridge. They should last you for a couple of days.
Freezing: If you are looking for a fresh-taste experience, then I recommend freezing your unfried egg rolls in the freezer. When you are ready to serve, defrost them completely and fry.
Reheating: Tossing your leftover egg rolls in the oven is probably the best way to reheat your fried spring rolls without losing that crunchy texture. You can also microwave them, but you will probably lose the crispy crunchiness.
Take It for a Dip!
It would be a shame to leave your golden crispy Rice Noodle Egg Rolls lonely. These Vietnamese delights are usually served as appetizers, but would pair wonderfully with some sauce. Here are the best sidekicks for your star.
Serve your spring rolls at room temperature with some sweet Teriyaki sauce, sweet Chili sauce, or Nuoc mam sauce.
To make the famous Nuoc mam sauce, toss fish sauce, brown sugar, lime juice, red pepper flakes, water, and garlic into a jar and shake it like your life depends on it.
You can also add some shredded carrots into the mix if you feel like it. Oh! And don't except a thick sauce, it is watery yet incredibly delicious.
Prepare, Impress, Repeat
Tips for The Best Results
Since you are dealing with authentic Vietnamese food, then I am sure you will appreciate all the guidance you can get. Even the best of us find themselves burnt out (literally) by the end of a cooking episode. So, here's what you should know for perfect results, and an enjoyable process.
Tip 1: Avoid using refrigerated egg rolls wrappers. They tend to be starchy, thick, won't crisp well, and soften quickly. Instead go for frozen egg rolls in the Asian market store near you.
Tip 2: Fry your egg rolls in batches. Don't stack your egg rolls on top of each other or they'll stick together.
Tip 3: Cool your egg rolls on a wire rack. We are aiming for a crispy exterior al around, that means avoiding placing the egg rolls on paper towels.
Frequently Asked Questions
Why is it called an egg roll?
Well, the name relates back to the original recipes in the 1917 where the dough used to make the wrapper require the use of eggs.
Why are my egg rolls greasy?
One important thing to keep in mind is using the right temperature. If your oil is too hot, then your rolls will burn on the outside and stay uncooked on the inside. If it is too cold, then it will seep into the rolls and make them greasy.
Can egg rolls be made in advance?
You can make your egg rolls in advance. Prepare your filling, and assemble when you are ready to fry. If you are planning on rolling them days in advance, then freezing them is recommended.
The Ingredients You Need
- sesame seed oil
- cloves of garlic
- finely chopped onions
- shredded carrots
- Scallion
- chopped cilantro
- shredded chicken breast
- cooked Vermicelli Rice Noodle (angel hair noodles)
- soy sauce
- Worcestershire sauce
- salt
- package egg roll/ spring roll wrapper package (2o counts)
Follow These Simple Instructions
First, in a large pot, add sesame seed oil, finely chopped garlic, chopped onions, carrots, cilantro, and scallion in a pan on medium heat until all vegetables are soft.
Next, add cooked shredded chicken breast, cooked vermicelli noodles, soy sauce, Worcestershire sauce, and salt.Mix until everything is well combined.
Then, place an egg roll wrapper on a flat surface like a cutting board.Place about 3 tablespoons of filling on the corner. Fold up that corner and then fold over the side corners.
Start rolling, and tuck the filling inside tightly. Use egg whites or water as glue on the inside and outside to seal it closed.
Finally, in a large pot, heat oil on medium heat. Add about 6 egg rolls and cook for 3 minutes on each side ( if frozen cook for 4 minutes on each side). Place them on a prepared pan lined with a paper towel. Allow to cool for few minutes before serving.
Crunchy Crazy Goodness!
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Rice Noodle Egg Rolls (Vietnamese Fried Spring Roll Recipe)
Jay
This Rice Noodle Egg Rolls recipe introduces a flavorful combination of vegetables, protein, rice noodles, and sauce tightly wrapped in a fried golden crunchy layer
5 from 1 vote
Tried this recipe?Mention @sourandsweets or tag #sourandsweets!
Print Recipe Comment Pin Recipe
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Course Appetizer, Side Dish
Cuisine Vietnam
Servings 20 Servings
Calories
Ingredients
- 2 tablespoon sesame seed oil
- 3 cloves garlic
- ¼ cup finely chopped onions
- ½ cup shredded carrots
- 4 tablespoon scallion
- 2 tablespoon chopped cilantro
- 2 cups shredded chicken breast
- 2 cups cooked Vermicelli Rice Noodle (angel hair noodles)
- 2 tablespoon soy sauce
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 package egg roll/spring roll wrapper (2o counts)
Instructions
In a large pot, add sesame seed oil, finely chopped garlic, chopped onions, carrots, cilantro, and scallion, on medium heat until all vegetables are soft.
Add cooked shredded chicken breast, cooked vermicelli noodles, soy sauce, Worcestershire sauce, and salt.
Mix until everything is well combined.
Place an egg roll wrapper on a flat surface like a cutting board.
Place about 3 tablespoons of filling on the corner. Fold up that corner and then fold over the side corners.
Start rolling and tuck the filling inside tightly. Use egg whites or water as glue on the inside and outside to seal it closed.
In a large pot, heat oil on medium heat. Add about 6 eggrolls and cook for 3 minutes on each side ( if frozen cook for 4 minutes on each side).
Place them on a plate lined with a paper towel.
Allow to cool for few minutes before serving.
