Beef Eggrolls (Chả Giò)


Sooo…I’ve been eating meat every now and then.  But it’s rare and I’m not being a carnivore, so it’s okay!

A friend requested that I make eggrolls for him, so I whipped some up because I’m a good friend.  The filling is basically the same as when I make dumplings, but I add a little more cabbage and some cellophane noodles for texture.  Typically, I would make the eggrolls with pork and shrimp, but I decided to try mixing ground pork with ground beef (I’ve seen them do that on Food Network when making meatballs because one adds flavor and one adds texture) and omitting shrimp because I am too poor to afford such luxuries.  But you can definitely try whatever combination of proteins and vegetables that you want!

I ate these the Vietnamese way, which is cut up and mixed together with shredded lettuce.  Usually there are rice vermicelli noodles, too, but I was a) trying to cut down on the carbs and b) too lazy to cook them.  I could’ve been really authentically Vietnamese and wrapped the filling in tapioca sheets (the ones I used to make spring rolls), but I prefer the crunch from using the Chinese eggroll wrappers.  Also, the tapioca sheets are so delicate that they always seem to rip when I deep fry them.  I’m starting to think it’s me, not them 😦

It’s a pretty simple recipe and I find the hardest part to be deep frying them because I always seem to have the heat on too high!  I like to keep the heat on medium to medium-low to make sure that they’re golden all around and cooked through inside.

I hope you give it a try and let me know how it goes 🙂

Beef Eggrolls (Chả Giò)
(serves 6)

1 lb ground beef
1 lb ground pork
1/2 cup cellophane noodles
1/2 an onion, diced
1 bunch of green onions, diced
4 cups cabbage, shredded
1 egg
3 tbsp fish sauce
1 tbsp sesame oil
1 tbsp garlic powder
1 tsp black pepper
1 package eggroll wrappers
vegetable or canola oil (for deep frying)
shredded lettuce
dipping fish sauce

  1. Soak the cellophane noodles in hot water for 10 minutes.  Drain and roughly chop them up into about 1/2-inch pieces.
  2. Combine beef and pork into a large bowl.  Add onions, green onions, cabbage, and cellophane noodles and mix together.  Add egg, fish sauce, sesame oil, garlic powder, and black pepper.  Marinate overnight.
  3. Roll up mixture into eggroll wrappers.  Deep fry in oil set at medium heat.  Allow to cool before cutting them up and serving with lettuce and dipping fish sauce.

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