Vietnamese Egg Rolls Nhems
Experience the irresistible crunch and savory flavors of Vietnamese Egg Rolls, or Nhems, a classic appetizer that’s a staple of Vietnamese cuisine. These delectable rolls feature a mouthwatering filling made from a perfect blend of ground pork, finely chopped shrimp, grated carrots, wood ear mushrooms, and glass noodles, all seasoned with a dash of fish sauce for authentic umami flavor. Wrapped in delicately softened rice paper and deep-fried to golden perfection, these egg rolls are delightfully crispy on the outside while staying juicy and flavorful on the inside. Serve them hot with fresh herbs like mint and cilantro, crisp lettuce for wrapping, and a side of tangy nuoc cham dipping sauce for an authentic dining experience. Perfect as a party snack or a light meal, these homemade Vietnamese egg rolls are sure to impress your family and guests alike!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams Ground pork
- 200 grams Shrimp (peeled, deveined, and finely chopped)
- 1 medium Carrot (grated)
- 1 medium Yellow onion (finely diced)
- 30 grams Wood ear mushrooms (soaked, finely chopped)
- 50 grams Glass noodles (soaked, chopped)
- 1 piece Large egg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fish sauce
- 25 pieces Spring roll wrappers (rice paper)
- 1 liter Cooking oil (for frying)
- 1 cup Warm water (for softening wrappers)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, grated carrot, diced onion, chopped wood ear mushrooms, and chopped glass noodles.
Crack the egg into the mixture, then add salt, pepper, and fish sauce. Mix thoroughly with clean hands or a spatula until evenly combined.
Prepare a clean work surface and warm water in a shallow dish for softening the rice paper. Dip one piece of rice paper briefly into the water until it softens but is not too soggy.
Place the softened rice paper on the work surface. Add about 1-2 tablespoons of the filling near the edge of the wrapper. Fold the sides in, then roll tightly into a cylindrical shape.
Repeat the process with the remaining filling and rice paper until all the egg rolls are wrapped.
Heat the cooking oil in a deep frying pan or wok to 180°C (350°F). Test the oil by dropping in a small piece of rice paper—it should sizzle immediately.
Gently lower a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry in batches for 5-7 minutes, turning occasionally, until the egg rolls are golden brown and crispy.
Use a slotted spoon to remove the egg rolls and let them drain on a plate lined with paper towels.
Serve hot with dipping sauce (nuoc cham) and fresh herbs like mint, cilantro, and lettuce for wrapping.
Nutrition Facts
Calories |
2837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.5 g | 356% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 608 mg | 13% | |
*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.
