Mom’s Cha Gio (Vietnamese Egg Rolls)

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I feel like an imposter writing this post. I cook a lot of different cuisines, but the food that I grew up with is somehow the hardest for me. Every time I try, it doesn’t turn out exactly right. By that I mean that it doesn’t taste exactly like how my mom makes it. Maybe because I don’t cook with the same motherly love that my mom does (although I have a very strong cat-mom instinct so that can’t be it).  More likely it’s because my mom doesn’t cook with recipes. Like any true master of the art, she just tastes here, adds there, etc etc. I haven’t developed that skill yet for Vietnamese food. I taste here, add there, and still it’s off. (Isaiah cheekily pointed out that maybe the reason why it doesn’t taste like my mom’s is because I don’t cook with meat… he makes fair point).

If you google Vietnamese egg roll recipe you won’t find one that looks like this one. That’s because this one is special. It’s my mom’s. And they’re the best freaking egg rolls you will ever eat in your life. My mom’s egg rolls have the power to stop two nations from going to war. They will one day bring about world peace. Trust me.

Let’s begin.

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