Craving a flavorful, crispy, and satisfying meal that's both easy on the wallet and packed with deliciousness? Look no further than these homemade Vietnamese egg rolls! This recipe delivers all the authentic tastes of a favorite street food, right in the comfort of your own kitchen. Forget takeout – these are incredibly simple to make, and the reward? A delicious, healthy meal the whole family will adore. This is one of those quick dinner ideas that's perfect for a busy weeknight, but impressive enough for a weekend gathering. Let's dive into this fantastic recipe!
Ingredients:
- For the Egg Roll Wrappers:
- 1 package (about 12) round egg roll wrappers (found in most Asian grocery stores or the international aisle of larger supermarkets)
- For the Filling:
- 1 lb ground pork (or a mixture of pork and shrimp for extra flavor!)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional, adds depth of flavor)
- 1 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 large eggs, lightly beaten
- Vegetable oil, for frying
Instructions:
Step 1: Prepare the Filling
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Step 2: Sauté the Vegetables
Add the onion and garlic to the skillet and sauté for about 2 minutes, until softened. Stir in the carrots and cabbage and cook for another 3-5 minutes, until slightly tender-crisp.
Step 3: Flavor the Filling
Remove the skillet from the heat and stir in the bean sprouts, cilantro, fish sauce, soy sauce, oyster sauce (if using), black pepper, and sugar. Mix well to combine.
Step 4: Incorporate the Eggs
Add the beaten eggs to the filling mixture and stir gently to combine. This helps bind the ingredients together.
Step 5: Assemble the Egg Rolls
Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling in the center of the wrapper.
Step 6: Roll the Egg Rolls
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.
Step 7: Fry the Egg Rolls
Heat about 1 inch 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, or until golden brown and crispy.
Step 8: Drain and Serve
Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce, such as sweet chili sauce or hoisin sauce.
Tips for the Best Vietnamese Egg Rolls:
- Don't overfill the wrappers: Too much filling will make the egg rolls difficult to roll and prone to bursting during frying.
- Work quickly: The egg roll wrappers can dry out quickly, so assemble and fry them in batches.
- Adjust the seasoning: Feel free to adjust the amount of fish sauce, soy sauce, and other seasonings to your liking.
- Get creative with fillings: Add other vegetables like mushrooms, bell peppers, or zucchini.
Nutritional Information (per egg roll, approximate):
Calories: Approximately 250-300 Fat: 15-20g Protein: 10-15g Carbohydrates: 20-25g
Enjoy your delicious, homemade Vietnamese egg rolls! This simple recipe is a great way to enjoy healthy meals and homemade cooking at its best. Perfect for lunch, dinner, or even a tasty snack, they're a guaranteed crowd-pleaser. Let us know in the comments how yours turned out!