Vietnamese Egg rolls – not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll. Filled with pork, turkey, bean threads and vegetables. Then fried until golden and crispy.

When most people think of egg rolls they think of the Chinese Style Egg Rolls that you get at most take out restaurants. Those are good and all, but I am quite partial to the Vietnamese style instead.

One of our best friends, dating back to college, is our friend Tony. His parents move to the United States shortly before he was born. So traditional Vietnamese food was, and still is a big part of his life. Thankfully he has shared a lot of recipes over the years, and these egg rolls are probably my favorite!

egg rolls cut in half to see the filling

These Vietnamese Egg Rolls, or chả giò in Vietnam are a slight adaption that Tony has come up with over the years, to use ingredients that are easy to find in most grocery stores.

What You’ll Need

Ground Pork
Ground Turkey
Shredded Cabbage
Shredded Carrots
Yello Onion
Bean Threads/Cellophane Noodles
Sugar
Fish Sauce
Black Pepper
Cornstarch
Garlic Powder
Eggs
Spring Roll Wrappers

What Wrappers To Use

Ideally you want to use spring roll wrappers or spring roll pastry. Most stores carry egg roll wrappers, and they definitely work, but aren’t traditional.

You can usually find the spring roll wrappers in the freezer section at the Asian grocery store. They are great to have in the freezer and then just thaw when you are ready to use.

How to Make Vietnamese Egg Rolls

Start by soaking the bean threads in water to soften them. Usually the package comes with 3 bundles of noodles, you want to use 2 of them for this recipe. Add to a bowl and pour boiling water over them. Let them stand for 20-30 minutes until they are soft. Drain and cut into 1 inch pieces.
Meanwhile, using a stand mixer, mix together pork and ground turkey until the it is well combined.
Add sugar, cornstarch, garlic powder, and black pepper and mix until everything is well blended.
Next mix in the eggs and fish sauce and mix until everything is fully incorporated.
Transfer the meat mixture to a very large mixing bowl and use your hands to mix in the carrots, cabbage, onion, and been threads until evenly blended.
Pour oil into a heavy bottom pot and heat to 350º F.
Next add about 3 oz of filling into the bottom half of a wrapper.
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. Lightly brush the exposed edge of the wrapper with the egg mixture and complete wrapping the egg roll. Be careful to no wrap it too tightly as it will explode while frying.
Gently place egg rolls into hot oil, being careful not to overcrowd the pot. I usually cook 4-5 at one time. Cook for 4-5 minutes until they are golden brown. You can check the internal temperature to know when they are safe to remove. I like to remove when the temperature reads 150º F. They will continue to cook as they cool and reach 165º in just a couple of minutes.
Remove from the oil and place on a wire rack to drain. Let the rest for about 5 minutes before serving.

Frying

You want to use a neutral flavored oil like vegetable or canola oil for these egg rolls. Heat to 350º and then carefully drop a couple of egg rolls in. Cook for 4-5 minutes until they are golden brown.

It is definitely not traditional, but you could use an Air Fryer if you didn’t want to deep fry. Brush with oil and cook in the air fryer at 390º for about 12 minutes, flipping half way through. Check to make sure the filling is cooked through and serve them hot.

Make Ahead and Storage

This recipe makes a lot, so it is great to make ahead! There are a couple of options for what to do, depending on if you want to actual fry them now or later.

You can make the filling and fill enough for what you want to cook now and place the raw meat mixture in a freezer safe plastic storage bag and freeze for 3-4 months .
Use all of the filling and roll about 40 egg rolls. Whatever you want to freeze place on a lined baking sheet and place in the freezer. Once the rolls are completely frozen, place in an airtight container or freezer safe plastic bag and put in the freezer for up to 4 months. When you are ready to fry, remove and place the egg rolls on a baking sheet and thaw in the fridge, covered with plastic wrap. Once they are thawed follow the instructions for frying.
You also freeze already fried egg rolls. Place egg rolls in an airtight container or freezer safe plastic bag and place in the freezer for up to 4 months. Remove from the freezer and thaw in the fridge. Use the oven, toaster oven, or air fryer to warm and crisp them up again.

close up vietnamese egg rolls for pinterest

How To Eat Vietnamese Egg Rolls

They are great eaten on their own served with an easy dipping sauce, the recipe is below in the recipe card.

My friend Tony recommends making some rice vermicelli noodles, adding chopped romaine lettuce, fresh mint and Thai basil and pouring over extra of the dipping sauce for a delicious Vietnamese noodle salad.

More Delicious Asian Recipes

Yield: 40

Vietnamese Eggrolls

Name: Vietnamese Eggrolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 40
Cuisine: vietnamese
Ingredients: 40 spring roll wrappers; 2 pounds ground pork; 1 pound lean ground turkey; 20 oz shredded cabbage; 20 oz shredded carrot; 4 oz minced sweet yellow onion; 2 bundles bean thread/cellophane noodle; 2 Tablespoons sugar; 6 Tablespoons fish sauce; 1 Tablespoon ground pepper; 1 Tablespoon cornstarch; 1 Tablespoon garlic powder; 2 eggs, , beaten, reserve 1/3 for wrapping; Vegetable Oil for frying; 6 Tablespoons water; 2 Tablespoons sugar; 1 1/2 Tablespoons lime juice; 2 Tablespoons fish sauce; 1 clove garlic

Vietnamese Egg rolls - not your average egg roll, these have a slight twist on the classic Vietnamese style egg roll. Filled with pork, turkey, bean threads and vegetables. Then fried until golden and crispy.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

40 spring roll wrappers
2 pounds ground pork
1 pound lean ground turkey
20 oz shredded cabbage
20 oz shredded carrot
4 oz minced sweet yellow onion
2 bundles bean thread/cellophane noodle
2 Tablespoons sugar
6 Tablespoons fish sauce
1 Tablespoon ground pepper
1 Tablespoon cornstarch
1 Tablespoon garlic powder
2 eggs, , beaten, reserve 1/3 for wrapping
Vegetable Oil for frying

Dipping Sauce

6 Tablespoons water
2 Tablespoons sugar
1 1/2 Tablespoons lime juice
2 Tablespoons fish sauce
1 clove garlic

Instructions

1. Start by soaking the bean threads in water to soften them. Usually the package comes with 3 bundles of noodles, you want to use 2 of them for this recipe. Add to a bowl and pour boiling water over them. Let them stand for 20-30 minutes until they are soft. Drain and cut into 1 inch pieces.

Start by soaking the bean threads in water to soften them. Place 2 bundles of the bean threads in a large bowl, pour boiling water to cover. Set aside and let them soften for 20-30 minutes. After they are soft, drain and cut into 1 inch pieces.
In a stand mixer mix together the turkey and pork.
Add sugar, cornstarch, garlic powder, and black pepper and mix until everything is well blended.
Next mix in the eggs and fish sauce and mix until everything is fully incorporated.
Transfer the meat mixture to a very large mixing bowl and use your hands to mix in the carrots, cabbage, onion, and been threads until evenly blended.
Pour oil into a large stock pot and heat oil to 350º F.
Lay out the wrapper with the point down.
Next add about 3 oz of filling to the bottom half of the wrapper.
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. Lightly brush the exposed edge of the wrapper with egg mixture and complete wrapping the egg roll. Be careful to no wrap it too tightly as it will explode while frying.
Gently place egg rolls into hot oil, being careful not to overcrowd the pot. I usually cook 4-5 at one time. Cook for 4-5 minutes until they are golden brown. You can check the internal temperature to know when they are safe to remove. I like to remove when the temperature reads 150º F. They will continue to cook as they cool and reach 165º in just a couple of minutes.
Remove from the oil and place on a wire rack to drain. Let the rest for about 5 minutes before serving.
To make the dipping sauce, whisk the ingredients together until the sugar is dissolved and serve with egg rolls.

Nutrition Information

Yield

Serving Size

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

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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.