My Mother-in-law is famous for her Chảy Giò Chạo Tôm dish. Every time we have a party, this would be the first dish that will be finished within half an hour. Basically, it's egg rolls chopped up in small pieces. The fillings is consist of shrimp paste, a little bit of ground pork, 5 spice power, eggs, salt, pepper,sugar, jamica, chestnut, shallot, scallion, and white onion. I followed her recipe, but added a little bit of fish sauce.
Check out the fillings.
Put a little bit of filling in the middle of the egg roll wraper, and start rolling.
This dish can be made in advance and keep them in the fridge.
Put a plastic between each rolls so they won't stick.
Voila`, they are ready to be fried.
Check them out.
I like my more crispy so I deep fried a little bit more.
They are so yummy, and crunchy. You can't eat just one.
Enjoy!
This dish can be made in advance and keep them in the fridge.
Put a plastic between each rolls so they won't stick.
Voila`, they are ready to be fried.
Check them out.
I like my more crispy so I deep fried a little bit more. 
3 comments:
Oh I will try to make egg rolls in this new way. Thank you! It's very interesting. You know I always make them in original way: wrap the roll shorter with 2 ends folded, fry first before cut or just let it be and bite
Yeah, try it. You might like it. It's always good to learn something new. :-)
-Zoe
I'm glad that you replied my comment, Zoe. Also, thanks for the lemongrass Chk stir-fry recipe. My Ong xa really likes it.
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