Vietnamese Egg Roll
Crispy Vietnamese egg rolls filled with savory pork, shrimp or chicken, vegetables, and seasonings, perfect as an appetizer or snack for gatherings and family meals.
Ingredients
- 1 pkg. rice paper (egg roll wrappers), frozen ⓘ
- 1 lb. ground pork ⓘ
- 1 lb. shrimp or chicken breasts, ground or finely chopped ⓘ
- 1 large onion ⓘ
- 1 carrot ⓘ
- 1 (8 oz.) can mushrooms, drained ⓘ
- 2 cups fresh bean sprouts or cabbage
- 1 1/2 tsp. salt
- 1 tsp. pepper ⓘ
- 1 tsp. monosodium glutamate (m.s.g.) ⓘ
- 1 egg, beaten ⓘ
- oil for deep fat frying ⓘ
Instructions
- Finely chop all ingredients.
- In a large bowl, combine all ingredients thoroughly.
- Fill each rice paper with 2 tablespoons of the mixture.
- Fold two sides over the filling, brushing the last fold with water to seal.
- Roll between palms to shape and seal the egg roll.
- Preheat oil to 325°F (163°C).
- Deep fry egg rolls until golden brown on both sides.
- Drain on paper towels and keep warm in the oven until serving.
- Serve with Chinese hot mustard or sweet-sour sauce.
- Egg rolls can be made in advance and frozen.
Nutrition & Diet Analysis (per serving)
630
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).