Crunchy and lightly seasoned fried pork Vietnamese Egg Rolls require the touch of a patient kitchen master. These are not difficult to make if you have the right directions. My recipe has been developed over the years by making many mistakes and asking for insights from older ladies. Proper Egg Rolls will require strict adherence to the directions and will allow little room for error. The amount of egg on the wrapper has to be pretty close to exact and the temperature of the oil will determine if they bust and stick together or if they come out to a golden crispy finish that is ready for the table. For this Batch; I filled them with ground pork, bean noodles, black mushrooms, carrots and green onions. Traditionally, they are deep fried but they may also be baked in the oven if you prefer. Check out my video or my recipe below to see how to make this wonderful addition to your menu.
My family loves them when fried to perfection. With all the seasoning, meat, vegetables mixed together and fried your mouth will be watering as they cool down enough to eat. My husband circles the kitchen desperately wanting a bite right off the hot deep fryer and sometimes grabbing one disregarding safety recommendations. It is rewarding to watch someone brave a mouth burn just to get a bite of the freshly homemade egg roll.
Traditional, Vietnamese egg rolls are rolled in rice wrapper. In America, most people will roll them in wheat egg roll wrapper instead. It’s a lot easier to roll with rice wrapper. If you haven’t tried making them before I suggest trying the rice wrapper for practice and working your way up to the egg rolls.
Vietnamese egg rolls are perfect for serving as a snack, appetizer or main dish. They can be made with most any type of protein or just vegetables (be sure to give the vegetables additional time to drain prior to serving).
I grew up eating the traditional Vietnamese Egg Roll. They are usually served at party’s or special events. Since I have a family of my own now, I love to treat my family throughout the year. These are not easy to make, but once you learn how, it is well worth the effort.
Vietnamese Pork Egg Rolls
- 2 lbs ground pork
- 1 bundle dried bean thread (vermicelli) noodles
- ½ cup dried woodear mushrooms
- 2 carrots shredded
- 4 green onions ½ cup
- 3-4 tbsp granulated sugar
- 1 ½ tsp black pepper
- 1 tbsp mushroom seasoning optional but recommended
- 1 tsp garlic powder
- 4 tbsp fish sauce
- 1 pack of egg roll 25 wrappers
- In two separate bowls, soak dried bean thread and dried mushrooms in hot water for 10 minutes. Rinse, drain and squeeze the excess water from the noodles and mushrooms. Chop/mince.
- In a large bowl, add ground pork, noodles, mushrooms, carrots, green onions and all the seasonings. Mix well.
- Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature.Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
- Place the egg roll wrapper on a flat surface. Put a spoonful on the wrapper and roll. Be sure to roll it a little tight. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly.
- Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 13-15 minutes or until golden brown per batch.
3 thoughts on “Vietnamese Pork Egg Rolls”
My fav…looks yumm