Cha Gio Vietnamese Egg Rolls

Ingredients

• 2 lb ground pork
• 1 small taro root, shredded
• 2 medium jicama, shredded
• 2 medium onion, coarsely chopped
• 1 cup bean thread noodle, soaked and cut
• ½ cup wood ear mushroom, soaked
• 2 tsp salt
• 2 tsp sugar
• 2 tsp ground pepper
• 2 package spring roll shells or packages of rice paper

Tapioca slurry

• 2 tbsp tapioca flour
• 2 tbsp water

Instructions

1. Mix all ingredients together in a large mixing bowl. 
2. Test flavoring to your tastes by microwaving a small tablespoon for about 30s and adjust seasoning to your taste.
   
   (Any vegetable such as Jicama and taro can be substituted for carrots or bean sprouts. Any type of ground meat can be substituted combined such as chicken or turkey or pork and shrimp)
3. Mix the water and tapioca in small sauce pan on low heat and cook until it thickens to paste and turn of heat and set aside.
4. Place about 2 tbsp of filling onto the edge of your wrapper and make one half roll. Crease the ends as shown above, and then fold up the sides. Complete the roll and seal with small amount of tapioca slurry.
5. Fry in small batches at 350 degrees F until golden brown. Place on cooling rack.

Note: Rice paper will never brown as nice as wheat based paper. If using rice paper, fry only a few at a time, do not let them touch or touch them for the first minute.

This article and recipe adapted from this site!