These Vietnamese Egg Rolls are packed with shrimp, ground pork, veggies, mushrooms, and vermicelli noodles, then pan-fried until perfectly crispy and golden brown.
Vietnamese egg rolls are one of my favorite Asian dishes. While wrapping them can be a bit time-consuming (though it goes much faster if you have an extra set of hands!), the mouthwatering combination of flavors and textures makes them completely worth the effort. Crispy on the outside and savory on the inside, these egg rolls are always a crowd-pleaser.
Difference between Vietnamese Egg Rolls and Vietnamese Spring Rolls
Some people think Vietnamese egg rolls and Vietnamese spring rolls are the same, but there are distinct differences between the two.
Vietnamese Spring rolls (gỏi cuốn) are fresh and unfried. They typically include fillings like boiled shrimp, sliced pork, vermicelli noodles, lettuce, and fresh herbs, all wrapped in thin, translucent rice paper.
Vietnamese egg rolls (chả giò), on the other hand, are fried. They’re filled with a flavorful mixture of finely chopped shrimp, ground pork, vegetables, mushrooms, and vermicelli noodles, then wrapped in thicker egg roll wrappers that turn golden and crispy when cooked.
A key ingredient that makes Vietnamese egg rolls especially flavorful is fish sauce, a salty, pungent condiment made from fermented fish. It adds depth and that signature savory umami to the filling.
How to Make these Delicious Egg Rolls
Make the Filling
Start by preparing all of your ingredients. Soak the wood ear mushrooms and vermicelli noodles until softened, then drain well. Finely chop the vegetables and mushrooms to create a balanced texture in every bite.
Chop the shrimp into small pieces (be careful not to over-process into a paste), then combine it with the ground pork, noodles, vegetables, and seasonings. Mix everything thoroughly until well combined.
Wrapping the Egg Rolls
Set up a clean work surface and keep a small bowl of water nearby for sealing.
Place an egg roll wrapper in a diamond shape. Add about 3 tablespoons of filling in the center. Fold in the sides, then roll tightly upward, keeping the filling snug. Lightly dab the top corner with water to seal.
Repeat until all the filling is used, placing finished egg rolls on a baking sheet.
Pan Fying
I prefer to pan-fry my egg rolls instead of deep frying them. My trusty cast iron skillet is perfect for the job, and you can still get delicious, crispy egg rolls with just 1/4 cup of oil per batch.
Heat a large skillet over medium heat and add oil. Place 6–7 egg rolls in the pan, making sure not to overcrowd.
Fry, turning occasionally, until all sides are golden brown and crispy, about 8–10 minutes total. Replenish the oil for each new batch. If the skillet gets too hot, lower the heat slightly to prevent burning.
How to Serve
I served my egg rolls in my new Blue Willow pieces, dinner plates and lunch/salad plates from Burleigh Pottery. They’re beautiful for serving any dish, but especially perfect for Asian-inspired meals.
This dish is great as an appetizer, main dish or side. Serve these delicious Vietnamese egg rolls in with dipping sauces like:
- Vietnamese Fish Sauce (Nước Mắm Pha)
- Sweet chili sauce
- A spicy dipping sauce made with apple cider vinegar and sriracha.
For a fresh, crunchy bite, wrap the egg rolls in lettuce leaves or, my favorite, large basil leaves, and add crisp cucumber sticks.
Storing and Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3–4 days, or freeze them for up to 2 months.
To reheat, bake in a 375°F oven for 10–12 minutes, or until heated through and crispy again.
Vietnamese Egg Rolls
Ingredients
- 1 lb ground pork
- ½ lb shrimp, peeled, deveined, and tails removed
- 1 oz rice vermicelli
- 0.4 oz dried wood ear mushrooms
- 4 oz lotus root or Jícama
- 1.6 oz cabbage leaves
- 3½ oz carrots peeled and top removed
- 3 ounces green onions
- 1½ oz fresh shitake mushrooms (optional)
- 1½ tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tsp sugar
- ½ tsp salt
- 1 lb egg roll wrappers
- ¼ cup neutral oil per batch (6-7 eggrolls)
Instructions
For the Egg Roll Filling
- Soak dried wood ear mushrooms in water for about 2 hours until softened. Drain well by squeezing out excess water and set aside.
- Soak vermicelli noodles in hot water for 10 minutes. Drain thoroughly and cut into short pieces.
- Finely chop all vegetables and mushrooms, either by hand or using a food processor. Transfer to a large bowl.
- Finely chop the shrimp (do not turn into a paste) and add to the bowl.
- Add ground pork, noodles, fish sauce, sesame oil, soy sauce, sugar, and salt to the bowl. Mix until well combined.
Egg Roll Assembly
- Fill a small bowl with water and prepare a clean work surface.
- Place an egg roll wrapper in a diamond shape.
- Add about 3 tablespoons of filling in the center. Fold in the sides, then roll upward tightly. Seal the top with a bit of water and place on a baking sheet.
Pan Frying Egg Rolls
- Heat a large skillet over medium heat and add about 3 tablespoons of oil. Add 6–7 egg rolls to the pan and drizzle one tablespoon oil over the egg rolls.
- Fry, turning occasionally, until golden brown on all sides (about 8–10 minutes total).
- Repeat above process. For each new batch, add another ¼ cup of oil. If the skillet gets too hot, reduce the heat to medium-low to prevent burning, then adjust back as needed.