Vietnamese Egg Roll Recipe: Crispy & Authentic Delight

Vietnamese egg rolls, also known as Chả Giò in the South or Nem Rán in the North, are a crispy, flavorful, and utterly irresistible dish. These golden-brown delights are packed with seasoned ground pork, shrimp, mushrooms, and glass noodles, all wrapped in delicate rice paper and fried to perfection. Whether you’re hosting a dinner party or craving an authentic Vietnamese appetizer, this recipe will guide you step by step to making the crispiest and most delicious egg rolls at home.

Ingredients:

For the Filling:

• 1/2 lb (225g) ground pork
• 1/4 lb (115g) shrimp, finely chopped
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced wood ear mushrooms (rehydrated if dried)
• 1/2 cup glass noodles (soaked & chopped)
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 1 egg
• 1 tbsp fish sauce
• 1 tsp soy sauce
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar

For Wrapping & Frying:

• 15-20 rice paper wrappers (or spring roll wrappers)
• 2 cups vegetable oil for frying
• 1 tbsp vinegar (to mix with water for softening rice paper)

For the Dipping Sauce (Nước Chấm):

• 1/4 cup fish sauce
• 2 tbsp lime juice
• 2 tbsp sugar
• 1/4 cup warm water
• 1 clove garlic, minced
• 1 red chili, finely chopped (optional)
• 1 tbsp shredded carrot (optional)

Instructions:

Step 1: Prepare the Filling

1. In a large mixing bowl, combine ground pork, chopped shrimp, carrots, mushrooms, glass noodles, garlic, shallot, and egg.
2. Season with fish sauce, soy sauce, salt, pepper, and sugar.
3. Mix thoroughly until well combined.

Step 2: Wrapping the Egg Rolls

1. If using rice paper, prepare a shallow dish with warm water mixed with a splash of vinegar.
2. Dip each rice paper wrapper briefly in the water to soften.
3. Lay the softened wrapper on a clean surface, place 1-2 tbsp of filling near the bottom, fold the sides inward, and roll tightly.
4. Repeat with the remaining filling and wrappers.

Step 3: Frying the Egg Rolls

1. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
2. Fry egg rolls in batches, ensuring they are not overcrowded.
3. Cook for about 5-7 minutes, turning occasionally, until golden brown and crispy.
4. Remove and drain on a paper towel.

Step 4: Make the Dipping Sauce

1. In a small bowl, mix fish sauce, lime juice, sugar, and warm water until sugar dissolves.
2. Add minced garlic, chili, and shredded carrot (if using).
3. Stir well and adjust seasoning to taste.

Serving Suggestions:

• Serve the crispy Vietnamese egg rolls hot, with lettuce leaves and fresh herbs like mint or cilantro.
• Dip generously into the homemade Nước Chấm sauce.
• Pair with a light Vietnamese noodle salad for a complete meal.

Pro Tips for the Crispiest Egg Rolls:

Keep the oil at the right temperature: Too hot, and the wrappers will burn; too cool, and they’ll absorb oil and become soggy.

Double-fry method: Fry once at 300°F (150°C) for 3-4 minutes, let rest for a few minutes, then fry again at 375°F (190°C) for extra crispiness.

Use fresh, high-quality ingredients: The right balance of pork, shrimp, and vegetables ensures a delicious filling.