Vietnamese Egg Rolls

5 from 1 vote

Looking to learn how to make easy Vietnamese Egg Rolls? Our homemade appetizer recipe is stuffed with veggies, pork and shrimp. Enjoy dipped in nuoc cham.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer

Cuisine: Asian, Vietnamese

Keyword: Egg Rolls, Spring Rolls, Vietnamese Appetizer, Vietnamese Egg Rolls, Vietnamese recipe

Servings:

Calories: 248kcal

Equipment

Mixing bowls
measuring spoons
measuring cups
Food processor
baking sheet
Metal strainer
Wok

Ingredients

0.5 lb ground pork
0.5 lb shrimp chopped
1/4 cup dried mushrooms
2 oz dried bean thread vermicelli cellophane noodles
0.5 carrot sliced
1 green onion
0.5 onion minced
1 tbsp white sugar
1/8 tsp black pepper
1/8 tsp Kosher salt
2 tbsp oyster sauce
1 egg beaten
30 Egg roll wrappers

Instructions

In a medium bowl, mix together ground pork, chopped shrimp, rehydrated dried mushroom, vermicelli noodles, green onions, carrot, onion, sugar, black pepper, salt and oyster sauce. Set aside.
Separate egg roll wrappers into individual sheets by pulling them apart slowly to prevent tearing.
Use about 2 tablespoons of filling for each egg roll. WRAP
In a wok, heat vegetable oil until sizzling. Fry in small batches for 2-3 minutes or until egg rolls are golden brown. Transfer egg rolls onto a wired rack to drain off excess oil.
Serve immediately with nuoc cham, plum sauce, Thai sweet chili sauce or Sweet & Sour sauce. Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 6-7 minutes to cook.

Nutrition