Egg Roll Nachos
Egg Roll Nachos
Ingredients
For the Filling
- 1 pound ground pork
- 1/4 cup wood ear mushrooms, soaked and chopped
- 1/2 cup mung bean noodles, soaked and chopped
- 1/3 cup carrots, grated
- 1/3 cup shredded cabbage
- 1/4 cup onion, minced
- 1 tablespoon garlic, minced
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon
- 1 tablespoon Chinsu fish sauce
For the Nuoc Cham (Dipping Sauce)
- 1 cup warm water
- 1/4 cup Chinsu fish sauce
- 3 garlic cloves, crushed
- 1 lime, juiced
- 1/3 cup sugar
- 5 Thai chilies, chopped
For Serving
- 1 package egg roll wrappers, as needed
- 1 head lettuce, for serving
- 1 cup Vietnamese pickled carrot & radish, for serving
- 1 cucumber, sliced, for serving
- 1 bottle Chinsu hot sauce, for serving
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine all the filling ingredients: ground pork, soaked and chopped wood ear mushrooms, soaked and chopped mung bean noodles, grated carrots, shredded cabbage, minced onion, minced garlic, egg, salt, sugar, black pepper, chicken bouillon, and Chinsu fish sauce. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min
- 2
Prepare the egg roll wrappers by cutting each full sheet into 9 bite-sized squares. Place approximately 1 tablespoon of the prepared filling onto the center of one wrapper square. Lightly moisten the edges of the top wrapper with water using your finger and press down gently to seal them together, creating a small filled packet. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 3
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C) for deep frying. Carefully drop the assembled egg roll nachos into the hot oil in batches, ensuring not to overcrowd the pot. Deep fry for 3-5 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350
- 4
While the nachos are frying, prepare the Nuoc Cham. In a separate bowl, combine the warm water, Chinsu fish sauce, crushed garlic cloves, juice from 1 lime, sugar, and chopped Thai chilies. Stir the mixture until the sugar completely dissolves.
⏱️ 5 min
- 5
Arrange the freshly fried, golden brown, and crispy egg roll nachos on a serving platter. Serve immediately with fresh lettuce leaves, Vietnamese pickled carrot & radish, sliced cucumber, the prepared Nuoc Cham dipping sauce, and a generous drizzle of Chinsu hot sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Roll Nachos
For the Filling
- 1 pound ground pork
- 1/4 cup wood ear mushrooms, soaked and chopped
- 1/2 cup mung bean noodles, soaked and chopped
- 1/3 cup carrots, grated
- 1/3 cup shredded cabbage
- 1/4 cup onion, minced
- 1 tablespoon garlic, minced
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon chicken bouillon
- 1 tablespoon Chinsu fish sauce
For the Nuoc Cham (Dipping Sauce)
- 1 cup warm water
- 1/4 cup Chinsu fish sauce
- 3 garlic cloves, crushed
- 1 lime, juiced
- 1/3 cup sugar
- 5 Thai chilies, chopped
For Serving
- 1 package egg roll wrappers, as needed
- 1 head lettuce, for serving
- 1 cup Vietnamese pickled carrot & radish, for serving
- 1 cucumber, sliced, for serving
- 1 bottle Chinsu hot sauce, for serving
- 4 cups vegetable oil, for deep frying, or as needed
Instructions
- 1
In a large mixing bowl, combine all the filling ingredients: ground pork, soaked and chopped wood ear mushrooms, soaked and chopped mung bean noodles, grated carrots, shredded cabbage, minced onion, minced garlic, egg, salt, sugar, black pepper, chicken bouillon, and Chinsu fish sauce. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 10 min - 2
Prepare the egg roll wrappers by cutting each full sheet into 9 bite-sized squares. Place approximately 1 tablespoon of the prepared filling onto the center of one wrapper square. Lightly moisten the edges of the top wrapper with water using your finger and press down gently to seal them together, creating a small filled packet. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 3
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C) for deep frying. Carefully drop the assembled egg roll nachos into the hot oil in batches, ensuring not to overcrowd the pot. Deep fry for 3-5 minutes, or until they are golden brown and crispy. Remove from oil with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 20 min•🌡️ 350 - 4
While the nachos are frying, prepare the Nuoc Cham. In a separate bowl, combine the warm water, Chinsu fish sauce, crushed garlic cloves, juice from 1 lime, sugar, and chopped Thai chilies. Stir the mixture until the sugar completely dissolves.
⏱️ 5 min - 5
Arrange the freshly fried, golden brown, and crispy egg roll nachos on a serving platter. Serve immediately with fresh lettuce leaves, Vietnamese pickled carrot & radish, sliced cucumber, the prepared Nuoc Cham dipping sauce, and a generous drizzle of Chinsu hot sauce.
⏱️ 5 min