Crispy Chives Rolls (Bucho Jjajo)
Flavorful Chives Delight: Crispy Fried Chives Rolls Recipe
Discover a new way to enjoy chives! These delightful rolls are made by wrapping a savory chive filling in rice paper and frying them until golden and crispy. The combination of fresh chives, sweet vegetables, and savory egg creates a delightful flavor that everyone will love. They are easy to make and perfect as a snack for kids or as an appetizer with drinks!
Main Ingredients
- 2 bunches fresh chives (approx. 100-150g)
- 3 eggs
- 1/3 stalk green onion (white parts mainly)
- 1/4 onion
- 6 sheets rice paper
Seasoning & Other Ingredients
- Pinch of salt
- Pinch of pepper
- 1 Tbsp oyster sauce (approx. 15ml)
- Pinch of salt
- Pinch of pepper
- 1 Tbsp oyster sauce (approx. 15ml)
Cooking Instructions
Step 1
First, wash the chives thoroughly and pat them dry. Cut them into manageable lengths of about 3-4 cm. Crack the eggs into a bowl, add a pinch of salt, and whisk them well until ready.
Step 2
Finely mince the green onion and the onion. Heat about 1 Tbsp of cooking oil in a pan over medium heat. Add the minced green onion and onion, and sauté until fragrant. Cooking the onion until translucent will bring out its natural sweetness.
Step 3
Once the onion is sufficiently cooked, pour in the whisked eggs. Stir with chopsticks or a spatula to scramble the eggs. Once the eggs are in soft curds, reduce the heat to low.
Step 4
Add the chopped chives to the pan. Season with a pinch of salt, a pinch of pepper, and 1 Tbsp of oyster sauce. Stir-fry everything quickly to combine. Stir-frying for about 1 minute, just until the chives soften slightly, will help maintain their crisp texture.
Step 5
Remove the sautéed mixture from the heat and let it cool slightly. It’s best to work with a filling that is lukewarm or cooled down, as working with a very hot filling might tear the rice paper.
Step 6
Prepare a bowl of lukewarm water. Dip one sheet of rice paper into the water for about 10 seconds on each side, then gently shake off excess water. Lay it flat on a cutting board or work surface. Place a portion of the chive filling in the center of the rice paper. Fold in the sides, then roll it up tightly from the bottom to create a long, cylindrical shape. Avoid overfilling, as this can cause the wrapper to tear.
Step 7
Place the rolled chive rolls in the refrigerator for a short while. Chilling them for about 10-15 minutes will help the surface of the rice paper dry slightly, firming up the rolls and making them less likely to break when frying or pan-frying.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the chilled rolls into the hot oil. Roll them around gently to ensure even cooking, frying until they are golden brown and crispy on all sides. Be mindful of the heat; if the oil is too hot, the outside might burn before the inside is cooked.
Step 9
Once the rolls are evenly golden and crisp, remove them from the pan and place them on paper towels to drain excess oil. Cut them into bite-sized pieces and serve immediately while warm. For an enhanced taste experience, serve with your favorite dipping sauces such as Vietnamese spring roll sauce, sweet chili sauce, peanut sauce, or soy sauce.
