Healthier Vietnamese Egg Rolls (Cha Gio)

Ingredients

• 2 packages Egg roll wrapper ( use small ones)
• 1 lb shrimp
• deshell
• devein
• finely chop
• 1 lb Ground pork
• 1 Chicken breast
• diced fine
• 1 cup jicama
• chopped fine
• 2 cup bean sprouts
• 3 red onions
• chopped fine
• 4 carrots
• shredded
• 2 green onion
• chopped fine
• 1 tbsp red boat fish sauce
• 1 salt and pepper to taste
• 1 egg beaten
• set aside to seal egg rolls
• 1 avocado
• smashed
• 1 canola oil for frying
• 1 bunch bean thread cut into small pieces. this is optional if you want less carbs
• 1 head leaf lettuce for garnish
• 1 bunch mint for garnish
• 1 bunch basil for garnish

Instructions

1. Combine all ingredients in a mixing bowl.
2. Leave out egg, wrapper, oil, lettuce, basil and mint.
3. Mix well.
4. Using the wrapper, place it in a diamond shape facing towards you.
5. Place a tablespoon of the mixture onto the bottom corner.
6. Tightly roll the wrapper until it's half way.
7. Fold in right and left corners.
8. The tighter the roll, the less oily it will be.
9. Continue rolling until about 1/4 of the way there, brush corner with egg and seal
10. Freeze egg rolls over night as they come out crispier when fried after freezing
11. Heat up a pot of oil (canola) and place frozen egg rolls in hot oil to deep fry making a batch of 5-8 at a time.
12. Fry for 10 min until golden brown and floating up to the surface.
13. Place cooked eggrolls on a plate lined with paper towels to let excess oil drain.
14. Serve immediately with dipping sauce.
15. I prefer the traditional fish/vinegar sauce combo (nuc mam).
16. I use lettuce, mint, basil to wrap each egg roll and dip it in the sauce.