Making Vietnamese egg rolls at home is one of those recipes that brings the family together. The taste is unforgettable, especially with the right fish dipping sauce. These chả giò are filled with veggies, mung bean thread, and mushrooms, all wrapped up in thin wrappers. When you cook them until they’re perfectly golden brown and crispy, it’s like a little piece of joy on the plate. It’s the perfect dish for any gathering, whether it’s lunch, dinner, or a big party.
There’s something special about sharing these home-cooked rolls. They make everyone happy, and it’s hard to keep the platter from going empty too quickly. Even Coco, our little puppy, can’t wait to get a taste. Making a batch does take some persistence, especially if you’re preparing in large quantities, but the smiles are worth every bit of effort. It’s no wonder these rolls are a favorite and better than anything on a restaurant menu. A little bit of fresh lettuce and herbs on the side just makes it even better.
Egg roll history in Vietnam
When I think about making Vietnamese egg rolls, I always recall how the balance of flavors and textures is key. This recipe is a mix of tradition and practicality. Whether it’s called chả giò or nem rán in Northern Vietnamese cuisine, the essence of these delicious, deep-fried rolls remains the same. Typically, they use rice paper sheets, known as bánh tráng, but I prefer wheat-based wrappers for a few reasons.
They are easier to handle, don’t require the soaking step like rice paper, and turn out much more crunchy and golden brown. While the wheat varieties may seem like a modern twist, it’s just a smarter way to enjoy this flavorful dish without compromising on taste. If you toss aside the strict tradition, you’ll find that wheat wrappers offer a crispier bite that lasts longer, making them perfect for gatherings where you need that perfect crunch every time.
Which Egg Roll Wrapper Brands to Use
When making Vietnamese egg rolls, choosing the right wrappers is key to getting that perfect crispy texture. After trying a few options, I found that Menlo is the best brand to use. They are truly magical when it comes to fried egg rolls, giving them a beautiful golden color and crunch. My mom actually suggested these to me after my first attempt left me with soggy results.
I have to admit, I had some flashbacks when I saw the Menlo wrappers at the store. These are the same ones my parents used in their restaurant about 20 years ago! The Spring House brand was okay, but it didn’t give me that same satisfaction as the Menlo ones. They came out crispy but not really brown, which is not what I was looking for.
Just a little tip: make sure to let the package defrost a bit before separating the wrappers. This way, they won’t tear as easily when you start rolling. Trust me, these Menlo wrappers will make your egg rolls shine, just like how I remember from my parents’ place.
Ingredients:
Egg Roll Wrappers:
- 1 package (Menlo brand or similar)
Filling:
- 1 lb ground chicken or turkey
- 1 medium jÃcama, shredded and squeezed of moisture (about 1/2 cup)
- 2/3 cup onion, finely chopped and squeezed of moisture
- 1/2 cup bean thread noodles (soaked in warm water for 30 mins and cut into 1″ – 1.5″ threads)
- 1/3 cup wood ear mushrooms (soaked in warm water for 30 mins, chopped)
- 1/2 cup carrot, shredded
- 1 tsp salt
- 1 tsp sugar
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp chicken powder (optional)
- 4 tbsp fish sauce
- 2 eggs
Wrapping Sealer:
- 1/4 cup water
- 1 tbsp flour
Accompanying Sides:
- Dipping fish sauce (nước chấm)
- Green leaf lettuce
- Vietnamese perilla (kinh gioi)
- Vietnamese balm (tia to)
- Mint
Substitutions:
- You can substitute jÃcama with cabbage if it’s not available.
- Ground turkey or chicken is used instead of pork for a healthier option.
Method:
Prep Ingredients:
- Soak the bean thread noodles in warm tap water and wood ear mushrooms in hot water for about 30 minutes or until soft.
- Chop the soaked mushrooms and cut the noodles into short threads.
- Shred or finely chop the onion and jÃcama. Sprinkle 1/2 tsp salt on the jÃcama, microwave for 15-25 seconds until slightly soft, and then squeeze out the excess moisture. Squeeze the moisture out of the onion by hand as well.
Mix Filling:
- In a large mixing bowl, combine ground chicken or turkey, jÃcama, onion, soaked noodles, mushrooms, shredded carrots, eggs, fish sauce, salt, sugar, black pepper, garlic powder, and chicken powder (optional).
- Mix thoroughly until all ingredients are well combined.
Cook and Adjust:
- Cook a small portion of the filling in the microwave to taste and adjust seasoning if needed.
Prepare Wrapping Sealer:
- Mix 1/4 cup water with 1 tbsp flour and microwave until it forms a paste. This will be used to seal the egg rolls.
Wrap the Egg Rolls:
- Lay a wrapper on a flat surface with one corner facing you.
- Place about 2 heaping tablespoons of filling near the bottom corner of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and continue rolling tightly.
- Seal the top edge with the flour paste.
How to wrap egg rolls Perfectly
When you’re making Vietnamese egg rolls, the wrapper is key to achieving the perfect texture and crispiness. Start by placing it so one corner points towards you, creating a diamond shape on your workspace. Fold the bottom up about 2/3 of the way to the top, and then add the egg roll mixture across the bottom. Be sure to leave a 1/4″ gap between the meat and the edge of the wrapper. This helps prevent the filling from spilling over.
Now, fold the left corner towards the center, then do the same with the right, forming a secure triangle. This creates a double wall to ensure the filling doesn’t leak out while frying in oil. Carefully roll up the egg roll tightly, ensuring the first revolution is firm. As you near the top, seal the roll with a bit of flour and water mixture, keeping the roll secure as you finish wrapping.
Frying:
- Heat oil to 325°F in a deep fryer or deep pan.
- Gently place the egg rolls into the hot oil. Fry for 12-16 minutes, turning occasionally until golden brown and crispy.
- Remove and place on a cooling rack or paper towels to drain excess oil.
Additional Info About Vietnamese Egg Roll Recipe
Here is some additional information that you may have to know about Vietnamese Egg Roll Recipe.
Health Benefits:
- Rich in protein from ground chicken or turkey.
- Contains vegetables like jÃcama and carrots, providing fiber and vitamins.
- Using fresh herbs as sides adds antioxidants and nutrients.
Notes:
- Ensure the filling is not too moist; this helps in achieving a crispy texture.
- The egg rolls can be frozen before frying for future use. Just thaw and fry when ready to eat.
Nutrition (Per Serving):
- Calories: ~180-220 kcal
- Protein: ~12g
- Carbohydrates: ~20g
- Fat: ~8g
Equipment:
- Mixing bowls
- Microwave
- Deep fryer or deep pan
- Tongs
- Paper towels or cooling rack
Serving Suggestion
When serving Vietnamese egg rolls, the perfect accompaniment is a homemade Sunday tomato sauce. This sauce is easy to make and adds a rich flavor that compliments the crispy texture of the egg rolls. Pair these delicious rolls with a refreshing huckleberry lemonade on the side for a delightful experience. Egg rolls can be eaten just as they are, but I love to wrap them in crisp lettuce and sprinkle some fresh herbs on top for an extra burst of flavor. Trust me, this combination is simply yum and makes the dish stand out at any gathering!
Par-frying for Freezer Storage
When making Vietnamese egg rolls ahead of time, frying them just enough is a great method to save effort later. Fry the egg rolls at 325°F for about 7 minutes until they are just slightly browned. This process allows you to preserve their flavor and texture while storing them for future use. After this quick fry, let them cool down before placing them in the freezer. Make sure to store them in airtight containers or bags to keep them fresh. When you’re ready to enjoy them, defrost the egg rolls in the fridge overnight.
This gentle thawing helps maintain their color and ensures even cooking. Once defrosted, fry them again at 325°F until they turn a perfect golden brown. You might notice that the wrapper doesn’t get as golden as when freshly fried, but this two-step process is a practical way to have delicious egg rolls ready whenever you want.
What are Vietnamese Egg Rolls Made Of?
Vietnamese egg rolls are a flavorful mix of meat and vegetable mixture. They’re usually filled with jicama, mushrooms, and thin noodles that absorb the flavors. Using the specific type of mushrooms from the recipe adds a unique taste, making these rolls a favorite at gatherings.
What is the difference between Vietnamese egg rolls and Chinese egg rolls?
Vietnamese egg rolls differ from Chinese ones mainly in the outer wrapper and filling. Chinese rolls have a thicker wheat flour wrapper, while Vietnamese rolls use rice paper, resulting in a more delicate texture. In terms of filling, Chinese rolls typically contain cabbage, while Vietnamese rolls use cellophane noodles for a chewy bite, creating a unique flavor and texture.
How to Enjoy a Vietnamese Egg Roll?
Wrap Vietnamese egg rolls in green leaf lettuce for a fresh crunch. Add cucumber, pickled carrot, and daikon to enhance the flavor and balance the richness. These veggies make the rolls more delicious and a satisfying treat. Serve in sets of 2, 4, or a dozen for sharing.
The Crispiest Vietnamese Egg Rolls: A Flavor Explosion!
Discover an authentic Vietnamese egg rolls recipe with crispy wrappers and flavorful filling. Easy-to-follow steps for perfect homemade egg rolls every time.
Ingredients
Method
-
Prep Ingredients
Soak the bean thread noodles in warm tap water and wood ear mushrooms in hot water for about 30 minutes or until soft. -
Chop the soaked mushrooms and cut the noodles into short threads.
-
Shred or finely chop the onion and jÃcama. Sprinkle 1/2 tsp salt on the jÃcama, microwave for 15-25 seconds until slightly soft, and then squeeze out the excess moisture. Squeeze the moisture out of the onion by hand as well.
-
Mix Filling
In a large mixing bowl, combine ground chicken or turkey, jÃcama, onion, soaked noodles, mushrooms, shredded carrots, eggs, fish sauce, salt, sugar, black pepper, garlic powder, and chicken powder (optional). -
Mix thoroughly until all ingredients are well combined.
-
Cook and Adjust
Cook a small portion of the filling in the microwave to taste and adjust seasoning if needed. -
Prepare Wrapping Sealer
Mix 1/4 cup water with 1 tbsp flour and microwave until it forms a paste. This will be used to seal the egg rolls. -
Wrap the Egg Rolls
Lay a wrapper on a flat surface with one corner facing you. -
Place about 2 heaping tablespoons of filling near the bottom corner of the wrapper.
-
Fold the bottom corner up over the filling, then fold in the sides, and continue rolling tightly.
-
Seal the top edge with the flour paste.
-
Frying
Heat oil to 325°F in a deep fryer or deep pan. -
Gently place the egg rolls into the hot oil. Fry for 12-16 minutes, turning occasionally until golden brown and crispy.
-
Remove and place on a cooling rack or paper towels to drain excess oil.
Servings 8
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 20g7%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure the filling is not too moist; this helps in achieving a crispy texture.
- The egg rolls can be frozen before frying for future use. Just thaw and fry when ready to eat.
