Craving a flavorful and satisfying meal that's also quick to prepare? Look no further! These homemade Vietnamese egg rolls, filled with savory pork and crisp vegetables, are a delicious and easy dish perfect for a weeknight dinner or a fun weekend project. This recipe offers a delightful blend of textures and tastes, guaranteed to become a family favorite. Whether you're a seasoned cook or just starting your culinary journey, you'll find this recipe straightforward and rewarding. Let's dive into this amazing recipe and create some truly delicious food!
Ingredients:
This recipe makes approximately 12 egg rolls. Adjust quantities as needed.
For the Pork Filling:
- 1 lb ground pork
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1/2 cup finely shredded carrots
- 1/2 cup finely shredded cabbage
- 1/4 cup chopped cilantro
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional, but adds depth of flavor)
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Egg Rolls:
- 1 package (about 12) egg roll wrappers
- Vegetable oil, for frying
Instructions:
Get Started:
- Prepare the filling: In a large skillet or wok, heat the vegetable oil over medium heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Add the onion, garlic, and ginger to the skillet and cook until softened, about 2-3 minutes. Stir in the carrots and cabbage and cook for another 2-3 minutes until slightly tender-crisp.
Season and Finish the Filling:
- Stir in the cilantro, fish sauce, soy sauce, oyster sauce (if using), sugar, and black pepper. Cook for another minute, allowing the flavors to meld. Remove from heat and let cool slightly.
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with a corner pointing towards you. Place about 2-3 tablespoons of the pork filling in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Tightly roll up the egg roll from the bottom to the top, tucking in the edges as you go. A slightly dampened fingertip can help seal the edges.
Fry and Serve:
- Heat about 2 inches of vegetable oil in a large skillet or wok to 350°F (175°C). Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 3-4 minutes per side, until golden brown and crispy. Remove the egg rolls with a slotted spoon and place them on a wire rack to drain excess oil.
- Serve immediately with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce.
Tips and Variations:
- For a crispier egg roll: Allow the filling to cool completely before assembling the egg rolls. This prevents the wrapper from becoming soggy during frying.
- Add some heat: Include a pinch of red pepper flakes or a dash of sriracha to the filling for a spicy kick.
- Vegetarian option: Replace the ground pork with finely chopped mushrooms, tofu, or a mixture of your favorite vegetables.
- Baked Egg Rolls: For a healthier option, bake the egg rolls in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Nutritional Information (per egg roll, approximate):
Calories: Approximately 200-250 Fat: 10-15g Protein: 8-10g Carbohydrates: 20-25g
Enjoy your delicious homemade Vietnamese egg rolls! This quick dinner idea is perfect for satisfying your cravings for tasty and healthy meals. It's also a great recipe to share with friends and family – guaranteed to impress! Remember to adjust seasonings to your preference; feel free to experiment with different sauces and add-ins for your own customized version of this delightful dish. Happy cooking!