There’s nothing quite like homemade Vietnamese egg rolls. Crispy on the outside, juicy and flavorful on the inside, they’re one of my family’s favorite meals.
Every summer, I make around 100 egg rolls to keep in the freezer so my family can enjoy them anytime. They’re easy to prepare ahead, perfect for busy days, and always disappear quickly! Over the years, I’ve learned a few simple tips that make homemade egg rolls extra crispy and incredibly delicious, and today I’m excited to share them with you.
Ingredients
- 1 lb (450 g) ground pork
- 8 oz (225 g) shrimp
- 1 cup finely shredded carrots
- 1 cup finely shredded taro (or sweet potato)
- 1 small onion, finely diced
- 3–4 cloves garlic, minced or grated
- 1 egg
- 1–1½ tablespoons fish sauce
- 1 teaspoon chicken bouillon powder (or your favorite seasoning powder)
- 1 teaspoon sugar
- 1 teaspoon ground black pepper (or more if you enjoy a little heat)
- Egg roll wrappers
- Cooking oil for frying
Instructions
Step 1: Prepare the Filling
Lightly crush or chop the shrimp into small pieces. Don’t mash it into a paste—you want small pieces of shrimp to give the filling a better texture and a delicious bite.
Finely shred the carrots and taro (or sweet potato). Finely dice the onion, then mince or grate the garlic.
In a large mixing bowl, combine the ground pork, shrimp, carrots, taro, onion, garlic, egg, fish sauce, chicken bouillon powder, sugar, and black pepper. Mix everything together until well combined.
Before wrapping all the egg rolls, microwave a small spoonful of the filling for 20–30 seconds (or fry it in a small pan) to taste. This lets you adjust the seasoning before making the whole batch.
Step 2: Wrap the Egg Rolls
Place an egg roll wrapper on a clean surface.
Add a moderate amount of filling near one corner. Avoid overfilling the wrapper. Using just the right amount of filling allows the wrapper to cover the filling evenly, making the egg rolls crispier and more evenly cooked.
Fold the bottom corner over the filling, fold in both sides, then roll tightly. Seal the edge with a little water or beaten egg.
Repeat until all the filling is used.
Step 3: Fry the Egg Rolls
Use enough oil to fully submerge the egg rolls, and wait until the oil is hot before frying. This helps the wrappers cook evenly, become crispy, and absorb less oil. Heat the cooking oil over medium heat.
Carefully fry the egg rolls until they are lightly golden and fully cooked. Remove them from the oil and let them rest for about 5–10 minutes.
For the best results, fry them a second time for 1–2 minutes, or until they become deep golden brown and beautifully crispy.
Double frying is one of the easiest ways to keep homemade egg rolls crispy for much longer.
My Favorite Tips
- Lightly crush the shrimp instead of turning it into a paste. Small pieces of shrimp give the filling a better texture and more natural sweetness.
- Finely shredded carrots and taro blend evenly into the filling and cook beautifully.
- Don’t be afraid to add a little extra black pepper. It gives the filling a wonderful aroma and richer flavor. If you enjoy spicy food, simply add a little more.
- Add just a small amount of sugar. It won’t make the filling sweet—it simply balances all the savory flavors.
- Before wrapping, always fry a small spoonful of the filling to taste and adjust the seasoning if needed.
- Don’t overfill the wrappers. A moderate amount of filling helps the egg rolls cook evenly and become extra crispy.
- Fry over medium heat to ensure the wrapper turns golden while the filling cooks through.
- For the crispiest egg rolls, fry them twice. This simple trick keeps them crispy even after they have cooled.
Serving Suggestions
Serve these crispy Vietnamese egg rolls with:
- Fresh lettuce
- Mint
- Cilantro
- Pickled carrots and daikon (optional)
- Vietnamese fish sauce dipping sauce
They’re delicious as an appetizer, party snack, or served with steamed rice for a complete meal.
Storage
Refrigerator
Store cooked egg rolls in an airtight container for up to 4 days.
Freezer
Freeze uncooked egg rolls in a single layer until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months.
Reheating
Air Fryer
375°F (190°C) for 5–7 minutes.
Oven
375°F (190°C) for 8–10 minutes.
They’ll turn crispy again without needing additional oil.
Final Thoughts
Homemade Vietnamese egg rolls may take a little time to prepare, but they’re absolutely worth it. With simple ingredients and a few helpful tips, you’ll be rewarded with crispy, flavorful egg rolls that everyone will love.
Every family has their own way of making Vietnamese egg rolls. There are many wonderful recipes, and each one has its own unique flavor. This is simply my family’s recipe—the one I’ve been making for years and the one my family loves the most. I truly hope you’ll enjoy it, too.
If you make this recipe, I’d love to hear how it turned out. Happy cooking!
Love homemade Vietnamese comfort food? Be sure to try my Easy Homemade Chicken Congee—a simple, hearty recipe that’s perfect any time of year.