Vietnamese Egg Rolls Recipe
Savory egg rolls filled with pork and vegetables
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Ingredients
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Filling
Rolling
Method
Filling Preparation
- 1
Mix the Filling
In a large bowl, combine ground pork, shredded carrot, chopped cabbage, sliced green onions, and minced garlic.
- 2
Add Seasoning
Stir in the soy sauce, oyster sauce, salt, black pepper, and sesame oil until the mixture is well combined.
- 3
Chill the Filling
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Rolling and Frying
- 4
Prepare Rice Paper Wrappers
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10 seconds or until it becomes soft and pliable.
- 5
Fill the Wrapper
Lay the softened wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 6
Roll the Egg Roll
Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top, ensuring the filling is sealed inside. Repeat with the remaining wrappers and filling.
- 7
- 8
Fry the Egg Rolls
Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 9
Serve
Serve the Vietnamese egg rolls hot with your favorite dipping sauce, such as nuoc cham or sweet chili sauce.
