How To Make Vietnamese Egg Rolls, Vietnamese Egg Rolls 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.

Prepare the filling by mixing ground pork, finely chopped cabbage, grated carrots, chopped onion, and glass noodles in a large bowl.

Season the mixture with salt, ground pepper, and sugar. Mix until well combined.

Lay a spring roll wrapper on a clean surface with a corner facing you.

Place a spoonful of the filling near the corner closest to you, then fold the corner over the filling.

Fold in the sides of the wrapper and roll tightly away from you to form a spring roll. Seal the edge with a little water.

Repeat the process with the remaining wrappers and filling.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C).

Carefully add the spring rolls to the hot oil, a few at a time, to avoid overcrowding.

Fry the spring rolls until golden brown and crispy, about 4-5 minutes, turning occasionally for even cooking.

Remove the spring rolls and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens