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Vietnamese Egg Rolls

Prep Time30 minutes
Cook Time35 minutes
Servings: 22

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.