Egg rolls (chả giò) are the expected food at Vietnamese parties. They’re easy to eat as finger food. You can eat them as is, but the best way is to wrap them in lettuce leaves and dip them in fish sauce (nước mắm) or soy sauce. You can also cut them in pieces and eat with boiled rice. LowFODMAP These are more original than the original Vietnamese Egg Rolls! Click To Tweet
Vietnamese Egg Rolls (Chả Giò) Gluten Free
- 3 oz vermicelli
- 1 pound ground pork 80%/20%
- 1/2 pound shrimp chopped
- 1 large carrot shredded or crab claw
- 2 1/4 tsp nước mắm Vietnamese fish sauce or sesame oil
- 1 1/4 tsp turbinado sugar
- 1 1/4 tsp salt
- 1 1/4 tsp ground black pepper option - depends on IBD
- 24 rice paper wrapper egg roll wrappers
- 2 egg beaten
- In large mixing bowl crumble pork.
- Soak vermicelli in warm water, about 15 minutes; drain well.
- Shred the carrot or claw.
- Combine vermicelli, shrimp, carrot, fish sauce, sugar, salt, pepper and eggs with the pork. Mix well to break up pork and and evenly distribute filling ingredients.
- Cover and refrigerate for at least 30 minutes. 30 Minute Timer
Wrapping the Egg Rolls
- Immerse a rice paper wrapper in the water mixture so that the entire wrapper is wet.
- Different wrappers require different techniques. The one I use is shown on the wrapper reverse side.
- Spread 2 tablespoons of filling the center of the wrapper. Roll from bottom corner over filling, folding in the sides as you roll.
- Once completed, place 12 rolls in the Air Fryer and cook for 15 minutes at 400°F. Shake halfway through to make sure they cook evenly.
- Air Fry until golden brown and server.
- Egg rolls can be frozen for later cooking. Recommend wax paper or parchment paper in zip lock bags.