Vietnamese Egg rolls – not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll.

I am so excited for today’s post. My friend Tony is helping me out today. Tony is not a blogger, he is an engineer, but he is one heck of a cook. Tony was my husband’s roommate in college, so we have been friends for a very long time. And whenever we get together there are certain foods that ALWAYS have to be made. These Vietnamese Egg rolls are one of them. Tony’s parents move to the United States from Vietnam before Tony was born. His parents still speak Vietnamese on a daily basis, and cook food for Vietnam regularly. It is always so much fun to get together with them and experience new things. I have never been a big fan of egg rolls, but that is mainly because I don’t like cooked cabbage. But when Tony made this version for me, I totally changed my mind. Even my 9 year old asks when we can make Tony’s egg rolls.

I have known Erin since college I like to think that I introduced her to real Asian food, specifically Vietnamese. There are certain foods that are associated with Vietnamese cuisine, pho, banh mi, and cha gio, otherwise known as egg rolls. I will be presenting my take on the classic Vietnamese egg roll.

This egg roll recipe is an adaptation of the traditional version which I created to placate the more American palates in my family:-) The biggest key to this recipe is to keep the meat to veggie ratio close to 1:1. This helps the texture of the egg roll to be less dense than the traditional version. My wife doesn’t care much for spice but if you do, you could add more pepper to the filling. You’ll notice this makes about 30. You can freeze batches of the filling so they’re ready next time you have a craving.

Yield: 30

Vietnamese Eggrolls

Name: Vietnamese Eggrolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 30
Ingredients: Spring roll pastry wrappers; 2 lb ground pork; 1 lb lean ground turkey; 20 oz shredded cabbage; 20 oz shredded carrot; 4 oz minced sweet yellow onion; 2 bundles bean thread/cellophane noodle; 2 Tbs sugar; 6 Tbs fish sauce; 1 Tbs ground pepper; 1 Tbs cornstarch; 1 Tbs garlic powder; 2 eggs, , beaten, reserve 1/3 for wrapping

Vietnamese Egg rolls - not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

Spring roll pastry wrappers
2 lb ground pork
1 lb lean ground turkey
20 oz shredded cabbage
20 oz shredded carrot
4 oz minced sweet yellow onion
2 bundles bean thread/cellophane noodle
2 Tbs sugar
6 Tbs fish sauce
1 Tbs ground pepper
1 Tbs cornstarch
1 Tbs garlic powder
2 eggs, , beaten, reserve 1/3 for wrapping

Instructions

First soak the bean thread noodles in some luke warm water for 30 minutes.
When soaked, noodles will be soft and pliable. Chop the noodles into one inch strips and set aside. In a mixer with beater blade, blend the turkey and pork together. Next add the sugar, pepper, cornstarch and garlic powder and mix well. Add 2/3 of the beaten eggs together with the fish sauce and add to the mixer. Finally add the cabbage, carrot, and onion and mix until combined.
Preheat oil in a dutch oven or fryer to 350 degrees.
Lay out the wrapper with the point down.
Next add about 3 oz of filling (full disclosure, I just guess and fill it so as to not over stuff it) below the diagonal that splits the wrapper in half.
Roll it from the bottom up and tuck the point underneath the filling and roll half way, shaping it into a round log.
Next fold each end over to close. With a pastry brush (or your finger), lightly brush the top corner with the egg mixture and complete wrapping the egg roll. Be careful to no wrap it too tightly as it will explode while frying.
Fry until golden brown. If your egg roll doesn't remain crispy even after cooling down, you'll want to fry it longer next time.

Notes

My non-Asian friends will eat this as is. If you're like me, make some Vietnamese dipping sauce. Make some rice vermicelli noddles, add chopped romaine, fresh mint and Thai basil and you've got an authentic Vietnamese noodle salad!

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 184Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 58mgSodium 357mgCarbohydrates 11gFiber 2gSugar 3gProtein 15g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

We actually made these egg rolls this summer when Tony and his wife visited us. It was fun to get to be in the kitchen together and eat delicious food!

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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Comments

Renee's Kitchen Adventures says
April 29, 2015 at 3:19 pm
I just recently have become familiar with Vietnamese food and cannot get enough of it. Thanks for the recipe!
Hayley @ The Domestic Rebel says
April 29, 2015 at 7:49 pm
I love egg rolls – I always hafta get ’em when we order takeout. This version looks so simple, yet so flavorful!
Medeja says
April 30, 2015 at 3:18 am
Yummmm.. I can imagine how delicious are home made ones.. 🙂
Ruth says
May 2, 2015 at 2:59 pm
Thank you for posting this! I love egg rolls and make them frequently, but hadn’t realized why some burst when frying until I read the instructions for this. Now I know what to do!

Vietnamese Egg Rolls

Vietnamese Eggrolls

Ingredients

Instructions