Vietnamese Egg Roll Recipe
Vietnamese Egg Roll Recipe
Table of Contents
Vietnamese Egg Roll Recipe
This Vietnamese egg roll recipe is a delicious and authentic way to enjoy crispy, golden egg rolls filled with savory goodness. Perfect as an appetizer or a main dish, these rolls bring the vibrant flavors of Vietnam to your kitchen. Follow this simple recipe to create a delightful dish that is sure to impress family and friends.
Description
Vietnamese egg roll recipe, also known as “Nem Rán” or “Cha Giò,” are a popular dish in Vietnamese cuisine, often served at celebrations and family gatherings. Unlike traditional fried spring rolls, Vietnamese egg rolls feature a heartier filling and are wrapped in rice paper or egg roll wrappers, then deep fried to a perfect crisp.
The key to an authentic Vietnamese egg roll recipe lies in the balance of flavors and textures. A combination of proteins, vegetables, and spices creates a filling that is both flavorful and satisfying. Common ingredients include ground pork, shrimp, mushrooms, carrots, and vermicelli noodles, all enhanced by garlic, onions, and traditional seasonings like fish sauce.
The preparation is straightforward but requires a bit of technique to wrap the rolls properly. Once fried, these egg rolls are golden brown and incredibly crispy, with a filling that is juicy and savory. Served with a tangy dipping sauce made from fish sauce, sugar, lime juice, and chili, they become a perfect snack or appetizer.
In addition to being delicious, Vietnamese egg rolls are versatile. You can customize the filling based on your preferences, adding more vegetables for a vegetarian option or incorporating different proteins. Serve these egg rolls at parties, family dinners, or casual get-togethers to delight your guests with authentic Vietnamese flavors.
Ingredients
- For the filling:
- 1 cup ground pork
- 1 cup shrimp, peeled and chopped
- ½ cup vermicelli noodles, cooked and chopped
- ½ cup mushrooms, finely chopped
- ½ cup carrots, grated
- ½ cup cabbage, finely shredded
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- For the assembly:
- 20 rice paper wrappers or egg roll wrappers
- Vegetable oil for frying
- For the dipping sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 small chili, finely chopped (optional)
- ¼ cup water
Instructions
- Prepare the Filling:
- In a large mixing bowl, combine ground pork, chopped shrimp, vermicelli noodles, mushrooms, carrots, cabbage, onion, garlic, fish sauce, sugar, black pepper, and vegetable oil. Mix thoroughly until all ingredients are well combined.
- Soften the Wrappers:
- If using rice paper wrappers, soak them in warm water for about 10-15 seconds until soft and pliable. If using egg roll wrappers, they can be used directly.
- Assemble the Rolls:
- Place a wrapper on a flat surface. For rice paper, lay it flat and add 2-3 tablespoons of filling near one edge. Fold the sides over the filling, then roll it up tightly. For egg roll wrappers, place filling in the center, fold the sides in, and roll tightly.
- Fry the Rolls:
- In a deep frying pan or wok, heat vegetable oil over medium heat. Carefully add the egg rolls, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together fish sauce, sugar, lime juice, chopped chili (if using), and water until sugar dissolves.
- Serve:
- Serve the egg rolls hot with the dipping sauce on the side.
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Vietnamese Egg Roll Recipe
Ingredients
- For the filling:
- 1 cup ground pork
- 1 cup shrimp peeled and chopped
- ½ cup vermicelli noodles cooked and chopped
- ½ cup mushrooms finely chopped
- ½ cup carrots grated
- ½ cup cabbage finely shredded
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- For the assembly:
- 20 rice paper wrappers or egg roll wrappers
- Vegetable oil for frying
- For the dipping sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1 small chili finely chopped (optional)
- ¼ cup water
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground pork, chopped shrimp, vermicelli noodles, mushrooms, carrots, cabbage, onion, garlic, fish sauce, sugar, black pepper, and vegetable oil. Mix thoroughly until all ingredients are well combined.
- Soften the Wrappers: If using rice paper wrappers, soak them in warm water for about 10-15 seconds until soft and pliable. If using egg roll wrappers, they can be used directly.
- Assemble the Rolls: Place a wrapper on a flat surface. For rice paper, lay it flat and add 2-3 tablespoons of filling near one edge. Fold the sides over the filling, then roll it up tightly. For egg roll wrappers, place filling in the center, fold the sides in, and roll tightly.
- Fry the Rolls: In a deep frying pan or wok, heat vegetable oil over medium heat. Carefully add the egg rolls, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
- Prepare the Dipping Sauce: In a small bowl, whisk together fish sauce, sugar, lime juice, chopped chili (if using), and water until sugar dissolves.
- Serve: Serve the egg rolls hot with the dipping sauce on the side.
Notes
- Feel free to customize the filling with your favorite ingredients or make them vegetarian by omitting the meat and adding more vegetables.
- Make sure the oil is hot enough before adding the egg rolls; otherwise, they may absorb too much oil and become greasy.
- Leftover egg rolls can be stored in the refrigerator and reheated in the oven to retain their crispiness.
