This post may contain affiliate links. Please see my disclosure policy
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 moved 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!
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
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Ground Pork – traditional Vietnamese egg rolls will use all pork, so you can definitely go that route. Or if you want to lighten them up a little, but not sacrifice flavor, you can use the turkey as well.
- Ground Turkey
- Shredded Cabbage
- Shredded Carrots
- Yellow Onion
- Bean Threads/Cellophane Noodles
- Sugar
- Fish Sauce
- Black Pepper
- Cornstarch
- Garlic Powder
- Eggs
- Spring Roll Wrappers – In the US Spring Roll wrappers can be harder to find, so I used egg roll wrappers for these. But if you can find spring roll wrappers, definitely use those!
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.
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
- Egg Drop Soup
- Cashew Chicken
- Garlic Beef Noodle Bowls
- Shrimp Summer Rolls
- Wonton Soup
- Chicken Lo Mein
Vietnamese Eggrolls
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 about 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
- 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.2 bundles bean thread/cellophane noodle
- In a stand mixer mix together the turkey and pork.2 pounds ground pork, 1 pound lean ground turkey
- Add sugar, cornstarch, garlic powder, and black pepper and mix until everything is well blended.2 Tablespoons sugar, 1 Tablespoon ground pepper, 1 Tablespoon cornstarch, 1 Tablespoon garlic powder
- Next mix in the eggs and fish sauce and mix until everything is fully incorporated.6 Tablespoons fish sauce, 2 eggs
- 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.20 oz shredded cabbage, 20 oz shredded carrot, 4 oz minced sweet yellow onion
- Pour oil into a large stock pot and heat oil to 350º F.Vegetable Oil for frying
- Lay out the wrapper with the point down.40 spring roll wrappers
- 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.6 Tablespoons water, 2 Tablespoons sugar, 1 1/2 Tablespoons lime juice, 2 Tablespoons fish sauce, 1 clove garlic
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
.
This quickly disappeared at my house! Everyone enjoyed it!
Can u freeze these as the amount this makes is way to much for 2 people
Yes! We have frozen just the filling to wrap more later. We have fried them until mostly done, and then cooled and frozen – reheat in oven or air fryer. And we have frozen then rolled but not cooked. All methods work great.
I would love to try out your recipe! I unfortunately don’t eat pork.
Is there a different meat I can substitute it for?
You could use all ground turkey, or sub with chicken or ground beef for a different flavor.
Delicious and easy to follow recipe! My only complaint is that the webpage kept auto refreshing so I’d have to scroll back down every few minutes, very annoying. I switched to print view and that was better.
My family loved these egg rolls! It would’ve been helpful to have a weight measurement for the noodles, mine didn’t come in “bundles” so I had to guess. But still turned out great!