The Perfect Vietnamese EGG ROLL Recipe

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

egg wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are typically cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: coconut aminos

Soy sauce is a lower-sodium alternative, and coconut aminos is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is usually more affordable.

Start with 2 pounds of ground pork in a large bowl.

Add 1 tablespoon of fish sauce and 1 tablespoon of chicken bouillon to the pork.

Sprinkle in 0.5 tablespoon of black pepper.

Crack in 2 eggs and mix well.

Shred 1 giant Asian carrot and add it to the mixture.

Add 1 cup of shredded carrots and 1 cup of chopped cabbage.

Incorporate 2 tablespoons of shallots, 2 tablespoons of chopped garlic, and 2 tablespoons of chopped onions into the filling.

Add 0.5 cup of rehydrated wood ear mushrooms and mung bean noodles to the mixture.

Mix everything together thoroughly with clean gloves to ensure even distribution.

Take a rice wrapper and dip it in warm water for about 10 seconds to rehydrate.

Place the rehydrated wrapper on a cutting board and add a scoop of filling, fanning it out.

Roll the wrapper tightly, tucking in the sides as you go.

Heat canola oil in a deep pot over medium-high heat until bubbles form.

Carefully add the egg rolls to the hot oil, ensuring not to overcrowd the pot.

Fry the egg rolls for 5 to 6 minutes, turning occasionally until golden brown and crispy.

Remove the egg rolls from the oil and drain on paper towels.

Serve the egg rolls with sweet fish sauce, vermicelli, and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens