Vietnamese Egg Rolls
Vietnamese Egg Rolls
Ingredients
For the Egg Rolls
- 1 pound ground pork
- 1/2 cup wood ear mushrooms, dried
- 4 ounces bean thread noodles, dried
- 1/2 onion, chopped
- 1/2 cup carrots, shredded
- 4 garlic cloves, minced
- 2 teaspoons granulated sugar
- 1 teaspoon chicken bouillon
- 1 teaspoon black pepper
- 2 tablespoons fish sauce
- 2 eggs
- 20 egg roll wrappers, standard size
- 4 cups vegetable oil, for deep frying, or as needed
For the Dipping Sauce
- 2 tablespoons fish sauce
- 6 tablespoons water
- 1 lime, juiced
- 2 garlic cloves, minced or crushed
- 2 tablespoons granulated sugar
For Serving (Optional)
- 1 head lettuce leaves, separated
Instructions
- 1
Place the dried wood ear mushrooms and bean thread noodles in a large bowl. Pour hot water over them, ensuring they are fully submerged. Let them soak for 15-20 minutes while you prepare the other ingredients.
⏱️ 20 min
- 2
Chop the 1/2 onion into smaller pieces. In a food processor, combine the chopped onion and 4 garlic cloves. Process until finely chopped. Alternatively, finely mince the onion and garlic by hand.
⏱️ 5 min
- 3
Once the mushrooms and noodles are softened, drain them thoroughly using a colander. Transfer the strained ingredients back to a clean bowl. Using kitchen shears or a knife, cut the mushrooms and noodles into tiny, manageable pieces.
⏱️ 5 min
- 4
In a large mixing bowl, combine the ground pork, shredded carrots, the finely chopped onion and garlic mixture, 2 teaspoons of granulated sugar, 1 teaspoon of chicken bouillon, 1 teaspoon of black pepper, 2 tablespoons of fish sauce, and 2 eggs. Add the cut wood ear mushrooms and bean thread noodles.
⏱️ 5 min
- 5
Wearing gloves, thoroughly mix all the ingredients by hand until well combined and uniform. This ensures all flavors are evenly distributed throughout the filling.
⏱️ 5 min
- 6
Crack one egg into a small bowl and whisk it well to create an egg wash. This will be used to seal the egg roll wrappers.
⏱️ 2 min
- 7
Lay an egg roll wrapper on a clean, dry surface, positioning it in a diamond shape with one corner pointing towards you. Place about 1 1/2 to 2 tablespoons of the filling onto the lower half of the wrapper, forming a log shape.
⏱️ 10 min
- 8
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Then, fold in both side corners towards the center, creating an envelope shape. Brush the top corner of the wrapper with the prepared egg wash. Roll the egg roll tightly from the bottom upwards to fully enclose the filling and seal it completely. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 9
In a large, heavy-bottomed pot or Dutch oven, pour about 4 cups of vegetable oil, or enough to reach a depth of 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 7-8 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 20 min•🌡️ 350
- 11
Using a slotted spoon or spider strainer, remove the fried egg rolls from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min
- 12
While the egg rolls are frying, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of fish sauce, 6 tablespoons of water, 2 tablespoons of granulated sugar, and the 2 minced or crushed garlic cloves. Squeeze the juice from 1 lime into the mixture. Stir well until the sugar is dissolved and all ingredients are combined.
⏱️ 5 min
- 13
Arrange the hot, crispy fried egg rolls on a serving platter, optionally alongside fresh lettuce leaves and the prepared dipping sauce. Serve immediately and enjoy as a snack or appetizer.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Egg Rolls
For the Egg Rolls
- 1 pound ground pork
- 1/2 cup wood ear mushrooms, dried
- 4 ounces bean thread noodles, dried
- 1/2 onion, chopped
- 1/2 cup carrots, shredded
- 4 garlic cloves, minced
- 2 teaspoons granulated sugar
- 1 teaspoon chicken bouillon
- 1 teaspoon black pepper
- 2 tablespoons fish sauce
- 2 eggs
- 20 egg roll wrappers, standard size
- 4 cups vegetable oil, for deep frying, or as needed
For the Dipping Sauce
- 2 tablespoons fish sauce
- 6 tablespoons water
- 1 lime, juiced
- 2 garlic cloves, minced or crushed
- 2 tablespoons granulated sugar
For Serving (Optional)
- 1 head lettuce leaves, separated
Instructions
- 1
Place the dried wood ear mushrooms and bean thread noodles in a large bowl. Pour hot water over them, ensuring they are fully submerged. Let them soak for 15-20 minutes while you prepare the other ingredients.
⏱️ 20 min - 2
Chop the 1/2 onion into smaller pieces. In a food processor, combine the chopped onion and 4 garlic cloves. Process until finely chopped. Alternatively, finely mince the onion and garlic by hand.
⏱️ 5 min - 3
Once the mushrooms and noodles are softened, drain them thoroughly using a colander. Transfer the strained ingredients back to a clean bowl. Using kitchen shears or a knife, cut the mushrooms and noodles into tiny, manageable pieces.
⏱️ 5 min - 4
In a large mixing bowl, combine the ground pork, shredded carrots, the finely chopped onion and garlic mixture, 2 teaspoons of granulated sugar, 1 teaspoon of chicken bouillon, 1 teaspoon of black pepper, 2 tablespoons of fish sauce, and 2 eggs. Add the cut wood ear mushrooms and bean thread noodles.
⏱️ 5 min - 5
Wearing gloves, thoroughly mix all the ingredients by hand until well combined and uniform. This ensures all flavors are evenly distributed throughout the filling.
⏱️ 5 min - 6
Crack one egg into a small bowl and whisk it well to create an egg wash. This will be used to seal the egg roll wrappers.
⏱️ 2 min - 7
Lay an egg roll wrapper on a clean, dry surface, positioning it in a diamond shape with one corner pointing towards you. Place about 1 1/2 to 2 tablespoons of the filling onto the lower half of the wrapper, forming a log shape.
⏱️ 10 min - 8
Fold the bottom corner of the wrapper over the filling, tucking it in tightly. Then, fold in both side corners towards the center, creating an envelope shape. Brush the top corner of the wrapper with the prepared egg wash. Roll the egg roll tightly from the bottom upwards to fully enclose the filling and seal it completely. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 9
In a large, heavy-bottomed pot or Dutch oven, pour about 4 cups of vegetable oil, or enough to reach a depth of 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully place 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 7-8 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 20 min•🌡️ 350 - 11
Using a slotted spoon or spider strainer, remove the fried egg rolls from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil. Repeat with the remaining egg rolls.
⏱️ 5 min - 12
While the egg rolls are frying, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of fish sauce, 6 tablespoons of water, 2 tablespoons of granulated sugar, and the 2 minced or crushed garlic cloves. Squeeze the juice from 1 lime into the mixture. Stir well until the sugar is dissolved and all ingredients are combined.
⏱️ 5 min - 13
Arrange the hot, crispy fried egg rolls on a serving platter, optionally alongside fresh lettuce leaves and the prepared dipping sauce. Serve immediately and enjoy as a snack or appetizer.
⏱️ 1 min