Vietnamese Egg Rolls (Cha Gio Chay)

Watch how to make it here

 

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This vegan Vietnamese Egg Rolls recipe is the perfect appetizer or snack to enjoy during Lunar New Year or anytime of the year. The crispy outer layer, juicy plant-based pork and egg filling makes them so enjoyable. Serve with fresh lettuce and herbs and a dipping sauce for a complete experience.

A few notes:

  1. The wrappers are typically packaged as “Spring Roll Wrappers” at most grocery stores. Nasoya is one of the few brands I know that makes vegan spring roll wrappers.
  2. JUST Egg and OmniPork are used in this recipe as a plant-based alternative to the traditional pork and egg.
  3. Store any leftovers for up to 3 days in the refridgerator. To reheat, you can air fry at 400F or shallow fry for a few minutes.

Vietnamese Egg Rolls (Cha Gio Chay)

Prep Time

30 min

cooking time

20 min

Servings

4

total time

50 min

Difficulty

Ingredients

1
10 oz ground OmniPork
2
1 small carrot, grated
3
2 napa cabbage leaves, minced
4
5 shiitake mushrooms, minced
5
1/4 cup JUST Egg Plant-based scramble
6
4 oz dried bean thread glass noodles, rehydrated
7
1 tbsp mushroom seasoning
8
1 tbsp soy sauce
9
1 tsp black pepper
10
1 tbsp sugar
11
1 tbsp rice vinegar
12
20-25 vegan spring or egg roll wrappers
13
2 cups vegetable oil
14
Side
15
Romaine lettuce
16
Mint
17
Cilantro
18
2-3 JUST Egg Folded, cut into bite-sized strips

Cooking Instructions

1
Step 1
Rehydrate the bean thread glass noodles by adding it to a bowl and covering it with about 1.5 cups of hot water for 5 minutes. Once the noodles have been rehydrated, drain the water, and use kitchen scissors to cut the noodles into tiny pieces.
2
Step 2
Next, prepare the carrots, mushrooms, and napa cabbage. You can grate the carrots using a cheese grater to get it as fine as possible or mince them with a knife by hand. For the mushrooms and napa cabbage, you can blitz them in a food processor or mince them with a knife by hand. 3.
3
Step 3
In a medium-sized bowl, combine the noodles, vegetables, ground OmniPork, and JUST Egg Plant-based scramble. Season the mixture with mushroom seasoning, soy sauce, black pepper, sugar, and rice vinegar.
4
Step 4
Place one wrapper with one of the corners pointing towards you. It should look like
5
Step 5
a diamond. Fold the corner closest to you forward, about 1-2 inches. Add 1 tablespoon of the mixture in the center of the folded section. Fold the left and right corners to the center, trying to keep it even. From here, begin to lift the edge closest to you and roll forward like a burrito until you reach the corner furthest from you. Dip your finger in a bowl of water and lightly wet the top left and right edges. Roll all the way and the wet edges should seal the roll together. Continue this until you run out of all the wrappers.
6
Step 6
On medium heat, add 2 cups of oil to a large pot or wok. You can test the temperature by dropping a small piece of the wrapper and if it sizzles, it is ready for the egg rolls. Carefully add the egg rolls to the pot, being mindful not to overcrowd it. Depending on the size of the pot, it should fit 3-4 egg rolls. Fry for about 2-3 minutes on each side. Transfer the cooked egg rolls to a cooling rack, layering a pan underneath to catch any excess oil. Continue this process until all egg rolls have been cooked.
7
Step 7
Serve immediately by layering fresh romaine lettuce, mint, cilantro, a small piece of JUST Egg folded, and enjoy with a dipping sauce.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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