Name: The Ultimate Vietnamese Egg Roll Recipe You'll Absolutely Love
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1.5 pounds ground chicken; 1 cup shredded carrots; 1 cup thinly sliced cabbage; 1/2 cup chopped shiitake mushrooms; 3 cloves minced garlic; 1/4 cup chopped green onions; 2 tablespoons low-sodium soy sauce; 1 tablespoon fish sauce; 1 teaspoon sesame oil; 1 teaspoon freshly ground black pepper; 1 teaspoon sugar; 24 rice paper wrappers; Warm water for soaking wrappers; Vegetable oil for frying; Nuoc Cham dipping sauce or sweet chili sauce (for serving); Fresh lettuce leaves and herbs like mint or cilantro (optional for serving)

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Have you ever found yourself craving a snack that’s both delightfully crispy and packed with savory goodness? If so, you’re in for a real treat! This ultimate Vietnamese egg roll recipe is exactly what you need to satisfy those taste buds. Not only are these egg rolls deliciously crunchy on the outside, but they also feature a mouth-watering filling that bursts with authentic Vietnamese flavors. Perfect for family dinners, festive gatherings, or even a cozy night in, this recipe is a must-try for anyone eager to explore the rich culinary traditions of Vietnam.

Quick Facts

Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Difficulty: Intermediate

Why You’ll Love This Recipe

This Vietnamese egg roll recipe isn’t just any appetizer; it’s a culinary experience that brings the vibrant flavors of Vietnam right into your kitchen. The combination of a crisp, golden wrapper encasing a savory filling is simply irresistible. You’ll love how the fresh vegetables and tender chicken blend together, creating a symphony of textures and tastes in every bite.

Plus, making these egg rolls at home means you can enjoy a healthier, fresher version compared to takeout options. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, ensuring you impress your family and friends with minimal effort.

Golden-brown Vietnamese egg rolls garnished with cilantro on a ceramic plate.

Ingredient Overview

The magic of this Vietnamese egg roll recipe lies in its fresh and wholesome ingredients. We’re using ground chicken as a lean and flavorful alternative to pork, making the dish lighter yet just as satisfying. A medley of vegetables like carrots, cabbage, and shiitake mushrooms not only adds texture but also boosts the nutritional value.

Aromatic elements like garlic and green onions infuse the filling with authentic Vietnamese aromas. The use of rice paper wrappers is a traditional touch, offering a gluten-free option and achieving that perfect crispy exterior when fried. Each ingredient plays a crucial role in delivering the deliciousness that defines this classic dish.

Special Tips for This Recipe

Mastering the Perfect Vietnamese Egg Roll

Creating the perfect Vietnamese egg roll is all about attention to detail and a few insider tips. Firstly, when softening the rice paper wrappers, a brief dip in warm water is sufficient. Over-soaking can make them too fragile and challenging to work with. Secondly, when assembling, ensure the rolls are tightly wrapped to prevent the filling from leaking out during frying. Sealing the edges properly is key.

Additionally, controlling the oil temperature is crucial; maintaining it at around 350°F (175°C) ensures the egg rolls cook evenly and achieve that beautiful golden color without becoming too oily. Lastly, don’t rush the frying process. Patience will reward you with egg rolls that are crispy on the outside and perfectly cooked on the inside.

Ingredients

For the Filling:

1.5 pounds ground chicken
1 cup shredded carrots
1 cup thinly sliced cabbage
1/2 cup chopped shiitake mushrooms
3 cloves minced garlic
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
1 teaspoon freshly ground black pepper
1 teaspoon sugar

For Assembly:

24 rice paper wrappers
Warm water for soaking wrappers

For Frying:

Vegetable oil (canola or peanut oil recommended)

For Serving:

Nuoc Cham dipping sauce or sweet chili sauce
Fresh lettuce leaves and herbs like mint or cilantro (optional)

Step-by-Step Directions

Step 1: Prepare the Filling

Begin by preparing all your ingredients for this Vietnamese egg roll recipe. In a large mixing bowl, combine the ground chicken with the shredded carrots, thinly sliced cabbage, chopped shiitake mushrooms, minced garlic, and chopped green onions. Pour in the soy sauce, fish sauce, and sesame oil. Add the freshly ground black pepper and sugar. Using your hands or a large spoon, mix everything together thoroughly. Ensure that the spices and sauces are evenly distributed throughout the mixture, giving the filling a uniform flavor.

Mixing ground chicken and vegetables in a large bowl for egg roll filling.

Step 2: Soak the Rice Paper Wrappers

Prepare a large shallow dish or pie pan filled with warm water. Working with one wrapper at a time, gently dip it into the water for about 3-5 seconds. The wrapper should become pliable but not overly soft. Lay the softened wrapper flat on a clean, damp kitchen towel. The damp towel prevents sticking and helps absorb excess water.

Step 3: Assemble the Egg Rolls

Place approximately 2 tablespoons of the filling onto the lower third of the rice paper wrapper. Shape the filling into a compact log, about 3 inches long. Fold the bottom edge of the wrapper over the filling. Next, fold in the sides snugly to enclose the filling. Continue rolling upwards, keeping the roll tight, until the egg roll is completely sealed. Repeat this process with the remaining wrappers and filling until all your Vietnamese egg rolls are assembled.

Assembling an egg roll with filling on a softened rice paper wrapper.

Step 4: Heat the Oil

In a deep frying pan, wok, or deep fryer, pour enough vegetable oil to submerge the egg rolls completely (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature accurately. If you don’t have a thermometer, you can test the oil by dipping the end of a wooden spoon into it; if bubbles form around the spoon, the oil is ready.

Step 5: Fry the Egg Rolls

Carefully slide a few egg rolls into the hot oil, making sure not to overcrowd the pan as this can lower the oil temperature. Fry the egg rolls for about 5-7 minutes, turning them occasionally with tongs or a slotted spoon to ensure even browning. The egg rolls are done when they are golden brown and crispy on all sides.

Step 6: Drain Excess Oil

Using tongs or a slotted spoon, remove the fried egg rolls from the oil. Place them on a plate or tray lined with paper towels or a wire rack to drain any excess oil. This step helps keep the egg rolls crispy.

Step 7: Serve and Enjoy

Arrange the egg rolls on a serving platter. For an authentic Vietnamese experience, serve them alongside fresh lettuce leaves and herbs like mint or cilantro. These can be used to wrap the egg rolls before dipping them into your favorite sauce, adding freshness and complexity to each bite. Serve with Nuoc Cham dipping sauce, sweet chili sauce, or soy sauce.

Nutrition Facts (Per Serving)

Calories: 380
Fat: 18g
Carbohydrates: 32g
Protein: 24g
Sugars: 4g
Cholesterol: 65mg
Sodium: 720mg

Tips for Success

Work Efficiently: Rice paper wrappers can dry out quickly, so it’s best to assemble one egg roll at a time.
Seal Properly: To prevent the egg rolls from opening during frying, ensure the edges are sealed tightly. If needed, use a small amount of beaten egg or water as a glue.
Maintain Oil Temperature: Consistent oil temperature is crucial for even cooking and achieving a crispy texture without absorbing too much oil.
Fry in Batches: Avoid overcrowding the pan to maintain the oil temperature and prevent the egg rolls from sticking together.
Cooling Rack: After frying, placing the egg rolls on a wire rack instead of paper towels can help them stay crispier.

How to Store

Refrigerator

If you have leftover cooked egg rolls, let them cool completely before storing. Place them in an airtight container lined with paper towels to absorb any residual moisture. They can be refrigerated for up to 3 days.

Freezer

For longer storage, you can freeze uncooked egg rolls. Place the assembled egg rolls on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze them until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

To Reheat

Reheating Cooked Egg Rolls: Preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet and bake for 10-12 minutes or until heated through and crispy.
Cooking Frozen Uncooked Egg Rolls: Fry them directly from frozen, adding a few extra minutes to the frying time, or bake at 400°F (200°C) for 25-30 minutes, turning halfway through.

Substitutions and Variations

Make It Vegetarian

To adapt this Vietnamese egg roll recipe for vegetarians, substitute the ground chicken with an equal amount of finely chopped extra-firm tofu or a mixture of additional vegetables like taro root, bean sprouts, and glass noodles. You can also add finely chopped water chestnuts for extra crunch.

Experiment With Protein

Feel free to get creative with the protein in your Vietnamese egg roll recipe. Ground turkey, minced shrimp, or even a combination of chicken and shrimp can bring new flavors to the dish. For a seafood twist, try using chopped scallops or crab meat.

Experiment With Vegetables

Don’t hesitate to incorporate other vegetables into your Vietnamese egg roll recipe based on your preference or what you have on hand. Options like finely diced bell peppers, julienned zucchini, or chopped spinach can add color and nutrients. Just ensure that any additional vegetables are finely chopped to maintain the texture and cohesiveness of the filling.

Vegetarian Vietnamese egg rolls with tofu and assorted vegetables on a plate.

Frequently Asked Questions (FAQ)

Q: Can I bake these Vietnamese egg rolls instead of frying?

A: Yes, baking is a healthier alternative. Preheat your oven to 400°F (200°C). Lightly brush or spray the assembled egg rolls with vegetable oil. Place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning them halfway through to ensure even crispiness, until they are golden brown.

Q: Where can I find rice paper wrappers?

A: Rice paper wrappers are commonly found in the Asian or international aisle of most grocery stores. You can also purchase them at Asian markets or online retailers.

Q: What dipping sauce pairs well with this Vietnamese egg roll recipe?

A: A classic choice is Nuoc Cham, a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili peppers. Alternatively, sweet chili sauce, peanut sauce, or a simple soy-vinegar dip also complement the egg rolls nicely.

Q: Can I prepare the egg rolls in advance?

A: Absolutely! You can assemble the egg rolls a few hours ahead of time. Place them on a tray lined with parchment paper, cover them with a damp cloth, and refrigerate until you’re ready to fry or bake them. This is especially helpful when entertaining guests.

Q: Is this Vietnamese egg roll recipe gluten-free?

A: Yes, as long as you use gluten-free soy sauce and ensure all other ingredients are gluten-free, this recipe is suitable for a gluten-free diet. Rice paper wrappers are naturally gluten-free.

Conclusion

There you have it—the ultimate Vietnamese egg roll recipe that’s sure to become a beloved favorite in your home. These egg rolls are not only delicious but also offer a wonderful way to bring the flavors of Vietnam into your kitchen. Whether you’re making them for a special occasion or simply to enjoy a tasty snack, this Vietnamese egg roll recipe is both fun to make and satisfying to eat. We hope you give it a try!

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