Vietnamese Pork Egg Rolls - Cha Gio Recipe (with Video)

Preparation of Ingredients
1. Start by soaking your wood ear mushroom and dried vermicelli noodle in warm water for 10 minutes. Then drain, set aside.
Mixing the Filling
1. In a large mixing bowl, combine ground pork, jicama, carrots, white onion, vermicelli, wood ear mushroom, and 2 eggs.
2. Add the seasonings: salt, sugar, fish sauce, black pepper, and MSG.
Preparing the Egg Roll Wrappers
1. In a small bowl, crack one egg and we will use the egg whites to seal the egg rolls.
2. On a large plate or cutting board, peel one of the spring roll wrappers and lay flat on the surface.
Wrapping the Egg Rolls
1. Add a heaping teaspoon of the meat mixture onto the spring roll wrapper. Roll and seal with egg white mixture.
2. Set into container and repeat until you are finished wrapping all your egg rolls. You will need to plastic wrap by layers to prevent sticking of the egg rolls if you stack them.
Deep Frying the Egg Rolls
1. In a large pot, add your 1 qt vegetable oil and allow to heat on medium high.
2. Gently add your egg rolls into the oil to cook. Do not overcrowd the pot. Allow to cook for 5-7 minutes or until fully cooked. Repeat until all egg rolls are cooked.
Serving the Egg Rolls
1. Serve with lettuce and nuoc mam cham.