Easy Recipe for Vietnamese Egg Rolls Youll Love
Recipe for vietnamese egg rolls delivers crispy, savory rolls filled with seasoned ground meat, shrimp, and vegetables, perfect for dipping and sharing.
Equipment
- Large Mixing Bowl
- Cutting board
- Sharp Knife
- Shallow dish for soaking rice paper
- Deep pot or fryer
- Deep-fry thermometer
- Slotted spoon or spider
- Wire rack or plate lined with paper towels
Ingredients
- 1 pound ground pork
- 1/2 pound shrimp, peeled, deveined, and finely chopped
- 1 medium carrot, finely shredded
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup finely chopped wood ear mushrooms (soaked in warm water until softened)
- 1/4 cup glass noodles, soaked in warm water until softened and cut into short pieces
- 1 large egg, lightly beaten
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 package (about 12 ounces) rice paper wrappers
- Vegetable oil, for frying
- Fresh herbs (mint, cilantro, Thai basil), for serving
- Lettuce leaves, for serving (optional)
Instructions
- Step 1: Prepare the Filling: In a large bowl, combine the ground pork, chopped shrimp, shredded carrot, chopped onion, minced garlic, wood ear mushrooms, glass noodles, egg, fish sauce, sugar, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Step 2: Assemble the Egg Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable. Do not oversoak. Lay the softened rice paper on a flat surface.
- Step 3: Add Filling: Place about 2 tablespoons of the filling in the center of the rice paper wrapper. Fold the sides of the wrapper over the filling, then tightly roll from the bottom up, like rolling a burrito. Repeat with the remaining rice paper wrappers and filling.
- Step 4: Fry the Egg Rolls: Heat about 2-3 inches of vegetable oil in a deep pot or fryer to 350F (175C). Carefully place the egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- Step 5: Drain and Serve: Remove the fried egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with fresh herbs, lettuce leaves (optional), and nc chm dipping sauce. Optional Tips: For vegetarian egg rolls, substitute the ground pork and shrimp with crumbled tofu or finely chopped mushrooms. You can also adjust the amount of chili in the nc chm to your preferred level of spiciness. Egg rolls can be prepared ahead of time and refrigerated before frying; however, they are best when fried fresh.
Notes
Variations
- Ingredient Swaps: Ground chicken or turkey can replace pork for a leaner option. Tofu or a mix of finely chopped mushrooms can substitute meat for a vegetarian version. Shrimp can be omitted or substituted with crab meat. Adjust the vegetable mix with ingredients like bean sprouts, water chestnuts, or jicama.
- Regional Twists: Incorporate different herbs and spices reflecting Southeast Asian flavors, such as lemongrass, galangal, or kaffir lime leaves. Explore alternative dipping sauces, such as peanut sauce or sweet chili sauce.
- Dietary Adaptations: Gluten-free egg rolls can be made by ensuring the fish sauce and other ingredients are gluten-free. For a lower-sodium option, reduce the amount of fish sauce and salt, and use low-sodium soy sauce.
Serving Suggestions
Vietnamese egg rolls are best served immediately after frying, while they are still hot and crispy. They can be presented as an appetizer, a side dish, or a component of a larger meal. Serve with fresh herbs like mint, cilantro, and Thai basil, along with crisp lettuce leaves for wrapping. Always include nc chm dipping sauce. These rolls are suitable for gatherings, parties, or family meals. They pair well with other Vietnamese dishes, such as pho or banh mi.
Storage Tips
Cooked vietnamese egg rolls are best consumed immediately for optimal crispness. If storage is necessary, allow the rolls to cool completely before refrigerating them in an airtight container. Refrigerated egg rolls can be reheated in an oven or air fryer to restore some crispness, but they will not be as crisp as freshly fried rolls. They can be stored in the refrigerator for up to 2 days. Freezing cooked egg rolls is not recommended, as the rice paper wrappers tend to become soggy upon thawing.
Frequently Asked Questions
- Question 1: Can the egg roll filling be prepared in advance?