Learn how to make Vietnamese egg rolls with nuoc cham dipping sauce

Vietnamese Fried Egg Rolls

These Vietnamese egg rolls are easy to make, deep fried and served with nuoc cham. 
Course Appetizer
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 111kcal
Author Danielle Wolter



  • 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 in above pictures.
  • Dampen the end of the egg roll wrapper with the egg wash and seal (see above pictures). 
  • 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.
  • Fill a cast iron skillet half way with oil for frying (peanut, vegetable, or canola 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. 
  • Serve with Nuoc Cham (Vietnamese dipping sauce).


Calories: 111kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 118mg | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 0.8mg | Calcium: 11mg | Iron: 0.6mg