Description
Delicious and crispy Vietnamese egg rolls filled with savory ground meat and vegetables, perfect for sharing.
Ingredients
- Rice paper wrappers
- Vermicelli noodles
- Ground meat (chicken)
- Mushrooms (shiitake or button)
- Carrots (grated or julienned)
- Cabbage (shredded)
- Garlic (minced)
- Onion (finely chopped)
- Fish sauce
- Salt
- Pepper
- Vegetable oil (for frying)
- Sweet and tangy dipping sauce (hoisin sauce, vinegar, and chili)
Instructions
- Soak vermicelli noodles in hot water for about 10 minutes until softened, then drain.
- In a bowl, combine the drained noodles, ground meat, mushrooms, carrots, cabbage, garlic, onion, fish sauce, salt, and pepper. Mix well.
- Take a rice paper wrapper and soak it in warm water until pliable.
- Place a small amount of the filling mixture on the wrapper, fold in the sides, and roll tightly.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the egg rolls until they are golden brown and crispy, about 3-4 minutes per side.
- Serve hot with sweet and tangy dipping sauce.
Notes
Make sure to not overfill the wrappers and keep the oil at the right temperature for crispy results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Vietnamese egg rolls, Chả Giò, appetizers, comfort food, fried rolls
