Fried Vietnamese Egg Rolls Recipe

Prepare ingredients

Soak bean thread noodles in warm water for 5–10 minutes until soft; drain and chop coarsely. If using dried wood ear mushrooms, soak in warm water until rehydrated (10–15 minutes), drain and finely chop. Finely mince shallot and garlic, shred carrot and jicama/daikon, and chop shrimp.

Cook filling

Heat a nonstick skillet over medium heat and add 1 teaspoon of vegetable oil (from frying amount) if desired. Add the minced shallot and garlic and sauté 30–45 seconds until fragrant but not browned. Add the ground pork and chopped shrimp, breaking up the pork with a spatula; cook until pork is mostly cooked through, about 3–4 minutes.

Add the shredded carrot, shredded jicama/daikon, chopped wood ear mushrooms and chopped bean thread noodles to the pan. Stir to combine and cook 1–2 minutes to soften vegetables. Season with 1 tablespoon fish sauce, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper and 1/2 beaten egg. Stir until mixture is evenly combined and moisture has reduced slightly, about 1–2 minutes. Transfer filling to a bowl and let cool to room temperature (10–15 minutes) before filling wrappers.

Prepare rice paper wrappers by briefly softening each one. Fill a wide shallow bowl with warm water. Dip one rice paper round into the water for 3–4 seconds until pliable but not fully floppy (it will continue to soften). Lay the softened wrapper flat on a clean kitchen towel or cutting board.

Place about 3 tablespoons of the cooled filling across the lower third of the wrapper, forming a log about 1.5 inches in diameter and leaving 1/2 inch edges at the sides. Fold the bottom edge up over the filling, then fold the left and right sides inward snugly, and roll up tightly toward the top to enclose the filling.

Mix 2 teaspoons all-purpose flour with 3 tablespoons water to make a thin slurry (this will act as glue). Brush a little slurry along the top edge of the wrapper and press to seal. Repeat to assemble all 4 rolls. Place assembled rolls seam-side down on a tray and refrigerate for 10–15 minutes to firm up (optional but helps keep shape during frying).

Pour about 2 cups of vegetable oil into a medium skillet or wok to a depth of about 1–1.5 inches. Heat oil over medium-high heat until it reaches 350°F (175°C) or a test piece of wrapper sizzles immediately when added. If you don't have a thermometer, heat until a small piece of wrapper browns in about 30–40 seconds.

Working in a single layer (do not crowd), carefully add the egg rolls seam-side down to the hot oil. Fry for 2–3 minutes per side, turning with tongs or a slotted spoon, until golden brown and crisp on all sides. Total frying time should be 5–7 minutes depending on size and oil temperature. Adjust heat as needed to prevent over-browning.

Using a slotted spoon, transfer fried egg rolls to a wire rack or paper towel–lined plate. Sprinkle lightly with 1/4 teaspoon salt while still hot. Let rest 1–2 minutes before serving so filling settles.

Combine 1/4 cup warm water and 2 tablespoons sugar in a small bowl; stir until sugar dissolves. Add 2 tablespoons fresh lime juice and 1 tablespoon fish sauce; stir to combine. Mix in 1 minced garlic clove and half a sliced bird's eye chili if using. Add shredded carrot for garnish. Taste and adjust: more lime for acidity, more sugar if too salty, or more fish sauce for savoriness.