Vietnamese Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
Vietnamese Dipping Sauce
  • ½ cup water
  • 1 tablespoon lime juice
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1 dried red chile pepper
  • 1 large garlic clove, sliced
Egg Rolls
  • 1 pound ground pork
  • 1 cup finely chopped red cabbage (or green)
  • 2 medium carrots, grated
  • 2 cloves garlic, minced
  • ½ piece of ginger, grated
  • 2 tablespoons chopped fresh cilantro
  • 3 scallions, finely chopped
  • 2 ounces rice noodles, softened in water and cut into small pieces
  • 1 tablespoon sesame oil
  • 1 small splash of fish sauce
  • 24 rice paper wrappers
  • 2 cups peanut oil
Instructions
  1. Combine the water with the lime juice, sugar, fish sauce, soy sauce, chile pepper, and sliced garlic. Mix well and let stand at room temperature while you make the egg rolls
  2. Heat a large skillet over medium high heat and cook the pork until the fat is rendered and the pork is no longer pink. Remove the meat to a bowl with a slotted spoon and discard all but 1 tablespoon of the oil.
  3. Add the cabbage and carrot to the pan and cook until slightly wilted, about 2 minutes. Return the meat to the pan and add the garlic, ginger, cilantro, and scallions and cook, stirring constantly, for one more minutes.
  4. Remove from the heat and stir in the rice noodles, sesame oil, and fish sauce.
  5. Working with one wrapper at a time, run the wrapper under warm water for about 15 seconds to start softening it and then lay it on a cutting board. Add ⅓ cup of the filling to the wrapper in the center and towards you. Fold the wrapper up away from you over the filling, then fold in the two sides like an envelope and continue rolling until it's sealed. Wet a second wrapper under warm water and use it to wrap the egg roll a second time to ensure the filling doesn't come out while cooking.
  6. Continue making egg rolls with the remaining filling and wrappers, making sure to set the egg rolls on a platter so they don't touch each other or they will stick together.
  7. Heat the peanut oil in a nonstick saucepan or frying pan until just barely smoking, and fry the egg rolls a couple at a time, turning them a few times, until they seem crisp. Note: they won't turn brown like a wheat flour wrapper, so just monitor for crispiness instead.
  8. Serve egg rolls hot with the Vietnamese Dipping Sauce.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2022/05/vietnamese-egg-rolls/