Flavrs App Icon
Get the flavrs app for thousands more FREE recipes and cooking videos
Recipes QR code

Vietnamese Egg Rolls (Cha Gio Chay) Recipe (with Video)

Fish-free, Grain, Egg-free

Discover our Vietnamese Egg Rolls (Cha Gio Chay) Recipe, a International recipe perfect as a appetizer recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 20min


- 10 oz ground OmniPork
- 1 Carrot, grated
- 2 leaf napa cabbage
- 5 piece shiitake mushrooms, minced
- 0.25 cup JUST Egg Plant-based scramble
- 4 oz dried bean thread glass noodles
- 1 Tbs Mushroom seasoning
- 1 Tbs Soy sauce
- 1 tsp Black pepper
- 1 Tbs Sugar
- 1 Tbs Rice vinegar
- 20 vegan spring or egg roll wrappers
- 2 cup Vegetable oil
- Romaine lettuce
- Mint
- Cilantro
- 2 piece JUST Egg Folded
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe


1. Rehydrate the bean thread glass noodles by adding it to a bowl and covering it with about 1.5 cups of hot water for 5 minutes. Once the noodles have been rehydrated, drain the water, and use kitchen scissors to cut the noodles into tiny pieces.
2. Next, prepare the carrots, mushrooms, and napa cabbage. You can grate the carrots using a cheese grater to get it as fine as possible or mince them with a knife by hand. For the mushrooms and napa cabbage, you can blitz them in a food processor or mince them with a knife by hand. 3.
3. In a medium-sized bowl, combine the noodles, vegetables, ground OmniPork, and JUST Egg Plant-based scramble. Season the mixture with mushroom seasoning, soy sauce, black pepper, sugar, and rice vinegar.
4. Place one wrapper with one of the corners pointing towards you. It should look like
5. a diamond. Fold the corner closest to you forward, about 1-2 inches. Add 1 tablespoon of the mixture in the center of the folded section. Fold the left and right corners to the center, trying to keep it even. From here, begin to lift the edge closest to you and roll forward like a burrito until you reach the corner furthest from you. Dip your finger in a bowl of water and lightly wet the top left and right edges. Roll all the way and the wet edges should seal the roll together. Continue this until you run out of all the wrappers.
6. On medium heat, add 2 cups of oil to a large pot or wok. You can test the temperature by dropping a small piece of the wrapper and if it sizzles, it is ready for the egg rolls. Carefully add the egg rolls to the pot, being mindful not to overcrowd it. Depending on the size of the pot, it should fit 3-4 egg rolls. Fry for about 2-3 minutes on each side. Transfer the cooked egg rolls to a cooling rack, layering a pan underneath to catch any excess oil. Continue this process until all egg rolls have been cooked.
7. Serve immediately by layering fresh romaine lettuce, mint, cilantro, a small piece of JUST Egg folded, and enjoy with a dipping sauce.

See more recipes

Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron