How to Wrap Eggrolls (Video)
Making eggrolls (chả giò) isn't as complicated as it seems. Once you master the art of rolling, you'll see that the preparation is pretty simple. The meat filling is mixed raw and then is transferred to an assembly line for folding and frying. You could make them with a vegetarian filling as well.
The method is the same for fresh spring rolls (gỏi cuốn), also known as summer rolls. They're filled with lettuce, fresh herbs such as Thai basil, Chinese chives and Vietnamese mint, bean sprouts, cucumbers, rice vermicelli noodles, boiled meat and shrimp and sometimes tofu.
I included the recipes for these sorts of rolls in my latest cookbook, Banh Mi, because if you enter a banh mi shop, you'll find not only the Vietnamese-style sandwiches, baguettes of course, warm, flaky croissants, bánh patê sô. This scene could describe just about any Parisian boulangerie. But if you were to look a little closer, in this particular bakery you would also find spring rolls, eggrolls and Asian pearl drinks. Hope you enjoy it!
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