Vietnamese Egg Rolls Recipe

Are your tastebuds longing for a crispy, savory, and utterly delicious treat? Then try these Vietnamese egg rolls. Unlike their Chinese counterparts, these rolls are uniquely wrapped in rice paper, giving them an irresistible crunch that pairs perfectly with the flavorful, well-seasoned filling.

Each bite will be a heavenly experience with a harmonious blend of ground pork, mushrooms, and vegetables. Stick to the blog and discover the secret recipe to make mouthwatering Vietnamese rolls.

Ingredients

• 1 package egg roll wrappers (any brand)

Filling

• 2 lb ground pork
• 2 medium jícama (about 1 cup)
• 4/3 cup chopped onion
• 1 cup bean thread noodle cut into 1″-1.5″ threads
• 1/4 cup wood ear mushrooms
• 2 tsp salt
• 2 tsp pepper
• 2 tsp sugar

For wrapping

• 1/2 cup water
• 2 tbsp flour

How to Make Vietnamese Egg Rolls?

Soften Bean Threads and Mushrooms

• Soak the bean thread noodles in hot tap water until they become soft, approximately 30 minutes.
• Place the mushrooms in hot tap water and microwave for 40 seconds. Then, let them soak until soft.

Prepping the Vegetables

• Shred or finely chop the onion, then squeeze out any excess moisture by hand.
• Sprinkle 1/2 teaspoon of salt over the jícama.
• Microwave it until it begins to soften.

Mixing the Filling

• Roughly chop the softened bean thread noodles and mushrooms.
• Combine the chopped bean thread noodles, mushrooms, and onion in a large mixing bowl.
• Season with salt, pepper, and sugar while mixing thoroughly.
• Add the ground pork and mix until well incorporated.
• Finally, add the prepared jícama and blend everything together.

Testing and Adjusting Flavor

• Take a small portion (about 1/2 teaspoon) of the filling and microwave it until fully cooked.
• Taste the cooked filling and adjust the seasoning as needed.

Wrapping

• Mix water and flour to create an egg roll sealer. Microwave the mixture until it just begins to boil.
• Use the sealing mixture to wrap the egg rolls tight.

Frying

• Heat oil to 325°F.
• Fry the egg rolls in batches, ensuring they are fully cooked inside and golden brown on the outside. This should take about 12-16 minutes per batch.

Also Try

• Philly Cheesesteak Egg Rolls Recipe
• Cheesecake Factory Avocado Egg Rolls
• Delicious Salmon Egg Rolls
• Golden Crab Rangoon Egg Roll Recipe

Tips for Best Vietnamese Egg Rolls

• Ensure your egg rolls are wrapped tightly to prevent oil from seeping out, which could cause the wrappers to collapse.
• Use just the required amount of filling, typically about 3 tablespoons, and spread it evenly. This helps achieve a uniform shape and ensures the egg rolls are cooked thoroughly.
• Fry your egg rolls at a lower temperature, around 270°F, to ensure they cook evenly and develop a golden brown color on all sides.

How to Roll Your Egg Rolls

• Spread your filling evenly on the wrapper.
• Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
• Bring the sides in to seal the edges, keeping everything snug.
• Roll the wrapper from the bottom, applying gentle pressure to keep it tight.
• Use a dab of the flour-water mixture on the top corner to seal the roll.

Nutrition

Frequently Asked Questions (FAQs)

1. How can I store leftover Vietnamese egg rolls, and what’s the best way to reheat them?

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake the rolls on a baking sheet for 10-15 minutes until they’re crispy again. Avoid microwaving as it can make the rolls soggy.

2. Can I make the egg rolls ahead of time?

Yes, you can prepare the egg rolls ahead of time. Roll them up and store them uncooked in the refrigerator for up to 24 hours, covered with a damp cloth or plastic wrap. Alternatively, you can freeze them for longer storage; just add a few extra minutes when frying from frozen.

3. What are some great dipping sauces to serve with Chả Giò?

Traditional Vietnamese fish sauce (Nước Chấm) is the classic choice, but you can also serve Chả Giò with sweet chili sauce, hoisin sauce, or even a garlic soy dipping sauce for a different twist.

4. What’s the best way to serve Vietnamese egg rolls?

Serve Chả Giò as an appetizer or a main dish, accompanied by fresh lettuce, mint leaves, and pickled vegetables. For a more authentic experience, wrap each egg roll in lettuce with herbs and dip it into a flavorful sauce before eating.

5. How can I keep my egg rolls crispy if I’m serving them later?

If you need to keep egg rolls crispy for serving later, place them on a wire rack after frying. This allows air to circulate and prevents them from becoming soggy. You can also briefly reheat them in a hot oven just before serving to regain their crispiness.

Enjoy the perfect blend of crispiness and savory goodness with your homemade Vietnamese Egg Rolls. Whether you’re making them for a special occasion or a casual meal, this recipe is pure bliss.

Ready to give it a try? Make your rolls and share with us your amazing cooking experience!