Vietnamese Egg Rolls
Crispy, golden, and brimming with flavor, Vietnamese Egg Rolls are the ultimate appetizer or snack that promises to impress. These delectable rolls are packed with a savory filling of ground pork, chopped shrimp, grated carrot, cabbage, glass noodles, and wood ear mushrooms, seasoned to perfection with fish sauce and soy sauce for a burst of umami in every bite. Wrapped in delicate egg roll wrappers and fried to a satisfying crunch, they are a true highlight of Vietnamese cuisine. With simple folding techniques and quick frying, these egg rolls are easy to prepare and perfect for sharing. Serve them hot with traditional nuoc cham dipping sauce for an authentic experience, or pair with other favorite condiments for a modern twist. Whether for parties, family gatherings, or casual dinners, these homemade Vietnamese Egg Rolls are sure to become a crowd-pleaser.
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Recipe Information
Ingredients
- 0.5 pound Ground pork
- 0.25 pound Shrimp (peeled, deveined, and finely chopped)
- 1 medium Carrot (grated)
- 1 cup Cabbage (thinly sliced)
- 0.5 cup Onion (finely chopped)
- 1 ounce Glass noodles (soaked and cut into short pieces)
- 0.25 cup Wood ear mushrooms (rehydrated and finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 20 sheets Egg roll wrappers
- 1 large Egg (beaten, for sealing)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, grated carrot, sliced cabbage, chopped onion, soaked glass noodles, chopped wood ear mushrooms, and minced garlic. Mix thoroughly.
Season the mixture with fish sauce, soy sauce, sugar, and black pepper. Stir to combine evenly.
Take one egg roll wrapper and place it on a clean, flat surface in a diamond orientation (one corner pointing towards you). Place about 2 tablespoons of the filling near the bottom corner of the wrapper, leaving space at the edges.
Fold the bottom corner of the wrapper over the filling, then fold in the left and right corners to enclose the filling. Roll tightly upwards towards the top corner, stopping when there is about 1 inch of wrapper remaining.
Brush the remaining wrapper edge with beaten egg to seal the roll securely. Repeat with the remaining wrappers and filling.
Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). To ensure the oil is hot enough, drop a small piece of wrapper into the oil—if it bubbles and sizzles, it's ready.
Fry the egg rolls in batches, ensuring not to overcrowd the pan. Cook for 5–7 minutes per batch, turning occasionally, until the egg rolls are golden brown and crisp.
Use a slotted spoon to remove the egg rolls from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite dipping sauce, such as Vietnamese nuoc cham (sweet and tangy fish sauce) or hoisin-peanut sauce.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
