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Learn how to make Vietnamese egg rolls with nuoc cham dipping sauce!
Remember that first time you went to a Vietnamese restaurant and they gave you these little egg rolls with this odd looking dipping sauce? I do, I remember it like it was yesterday. That first bite into that Nuoc Cham dipped Vietnamese egg roll was one of the best days of my life. Ok, that might be a slight exaggeration, but it was like biting into a piece of heaven.
Since then, I always order the egg rolls when I am at Vietnamese restaurant. Vietnamese egg rolls are different than the Chinese style. The wrappers used are thinner, and the filling contains vermicelli noodles (bean thread) instead of cabbage (among a few other flavor differences).
Related Recipe: Southwestern Egg Rolls
One day it dawned on me that I could have these things far more often if I just made them at home. So here we are. After a little trial and error, I think we’ve got a good recipe here. And they are definitely not as hard to make as you think. They are actually quite easy!
Use spring roll wrappers instead of egg roll wrappers. The egg roll wrappers are too thick for these little egg rolls. The spring roll wrappers offer the perfect thickness. You should be able to find these at your local Asian market.
Related Recipe: Vietnamese Crispy Baked Chicken
Bean thread noodles can be found at any Asian grocery store. In some cases, you may be able to find them at your local grocery store. If you can’t find them, you can buy them here: Dynasty SaiFun Bean Threads Noodles, 5.29 oz.
As for the dried wood ear mushroom, you can find them at your local grocery, or purchase them here: Shredded Woodear Mushrooms 4 oz.. You can also substitute shiitake mushrooms if you are unable to find wood ear mushrooms.
We’ve got the ingredients, so let’s gets started!
Soak the bean threads and wood ear mushroom in warm water until soft. Drain and place in a large bowl. Add the pork, salt, sugar, white and black pepper, carrot, garlic, shallot and fish sauce and mix well.
Place 1 tbsp. of the mixture on a spring roll wrapper as shown below. Roll like so:
Dampen the end of the egg roll wrapper with the egg wash and seal. Place on a lined baking sheet. Continue until all mixture is gone. These can be made ahead of time and stored in the fridge overnight. They can also be frozen, but should be individually wrapped and sealed in a freezer bag to maintain freshness.
Related Recipe: Indonesian Style Beef Satay
Fill a cast iron skillet half way with oil for frying (peanut, vegetable, or canola oil). It should be a high smoke point oil. Heat the oil to 350 degrees and fry the egg rolls in batches for 10 minutes, or until they have turned golden brown.
Remove from oil and place on paper towels or paper bag. The paper bag helps to absorb the oil and leaves egg rolls less greasy.
Serve these Vietnamese egg rolls with Nuoc Cham (Vietnamese dipping sauce).
Did you make this recipe? Rate it a leave a comment below to let me know how it turned out!
Vietnamese Egg Rolls (Cha Gio)
- 1/2 pound ground pork
- spring roll wrappers
- 1 cup bean thread noodles cut in 1" pieces
- 1/2 cup wood ear mushrooms sliced thin
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 cup grated carrot
- 1/2 cup grated jicama minced
- 1 garlic clove minced
- 2 teaspoons fish sauce
- 2 teaspoon coconut sugar
- 1 egg white
- Soak the bean threads and wood ear mushrooms in hot water until soft. Soak them in separate bowls as the bean thread will take longer to soften.
- While they are soaking, grate the jicama. Once grated, use your hand to squeeze out any excess water. Add to a large bowl.
- Once the woodear mushrooms are softened (about 30 minutes), squeeze out the excess water and slice into thin strips (discard the knobby part in the center of it). Add to the bowl.
- Drain the bean threads thoroughly. Cut them into 1 inch pieces using kitchen shears. Place in the bowl with the jicama and mushrooms.
- Add the pork, salt, sugar, white and black pepper, carrot, garlic, and fish sauce to the bowl and mix well.
- Place 2 tablespoons of the mixture on a spring roll wrapper at the bottom corner.
- Fold the ends inward and roll up until only the tip of the wrapper is showing.
- Dampen the tip with the egg white and seal.
- Place on a baking sheet or other large flat surface. Continue until all the mixture is gone.
- Fill a dutch oven with about 2 1/2 inches of cooking oil. It should be a high smoke point oil like canola, vegetable or peanut oil.
- Heat the oil to 325F degrees and fry the egg rolls in batches for 5-8 minutes, or until they have turned golden brown, turning once half way through.
- Remove from oil and place on a metal rack to drain. Once drained, they can be kept in a 200F degree while you cook the remaining batches.
- Serve these Vietnamese egg rolls with Nuoc Cham.
- Keep the finished egg rolls in a 200F degree to keep them warm while you cook remaining batches.
- You can omit the woodear mushrooms if you need to.
- The egg rolls should be golden brown on the outside when done.
- Use a thermometer to make sure the oil stays at 325F degrees.
- Drain the egg rolls thoroughly on a wire rack to ensure they don't get greasy. Put paper towels under the wire rack for easy cleanup.
- To freeze before cooking: Place the uncooked egg rolls on a baking sheet and put the directly in the freezer for 3 hours. Once frozen, place the in a freezer bag and store for up to a month. To cook from frozen, fry them directly from the freezer in 325F degree oil for 7-10 minutes.
- To freeze after cooking: Cook them according to the instructions, then place them on a baking sheet directly in the freezer for 3 hours. Store them in a freezer bag for up to one month. Cook them straight from frozen in 325F degree oil for about 3-5 minutes, until warmed through.