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.
Tips & Substitutions
For a gluten-free option, substitute rice paper with gluten-free egg roll wrappers. Ensure the filling is well-seasoned, as the rice paper can absorb some flavors during frying. Consider adding herbs like cilantro or mint for an aromatic touch. If using chicken, ensure it is cooked thoroughly before mixing it with other ingredients. You can adjust the amount of salt based on your preference or dietary needs.
Serving Suggestions
Serve these Vietnamese egg rolls with a side of sweet-sour sauce or Chinese hot mustard for dipping. They also pair beautifully with fresh herbs and salad greens for a refreshing contrast. Consider serving alongside a bowl of pho or a light cucumber salad to balance the richness of the egg rolls. For a complete meal, add some steamed rice or noodles.
Storage & Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes until crispy. Alternatively, you can use an air fryer for a quicker and crispier result. Avoid microwaving, as it can make the wrappers soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Vietnamese Egg Roll contains roughly 834 calories, with 11g protein, 55g carbohydrates, and 65g fat. It is an excellent source of vitamin D (38% of the Daily Value) and protein (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 486mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these egg rolls ahead of time?
Yes, you can prepare the egg rolls in advance. Once assembled, they can be frozen before frying. Just ensure they are well-wrapped to prevent freezer burn. When ready to cook, fry them directly from the freezer, adding a few extra minutes to the cooking time for thorough heating.
What can I substitute for ground pork?
You can easily substitute ground turkey or chicken for a leaner option. If you prefer a vegetarian version, try using crumbled tofu or a mix of finely chopped vegetables, such as mushrooms, carrots, and cabbage, seasoned well for flavor.
How do I prevent the rice paper from tearing?
To prevent tearing, ensure the rice paper is soaked just until pliable, not overly soft. Work quickly while assembling the egg rolls, and avoid overfilling them. If the edges tear, you can patch them with a small piece of moistened rice paper.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).