Vietnamese Egg Rolls Recipe
Ingredients
Servings:
- 12
- 1 lb
- ground pork
- 200 g
- cooked vermicelli noodles, cut into 2” length
- 2 tsp
- finely minced garlic
- 1/4 cup(s)
- fresh mint leaves, chopped
- 1/4 cup(s)
- chopped spring onions
- 1/4 cup(s)
- hoisin sauce
- 1 tblsp
- sesame oil
- 1 tsp
- black pepper
- 12
- medium-sized egg roll wrappers
- 2 tblsp
- flour, dissolved in ½ cup water
- Vegetable oil, for frying
- Sweet chili sauce, for serving
Directions
- Step 1
- Combine pork, vermicelli, garlic, mint, spring onions, hoisin sauce, sesame oil and black pepper in a mixing bowl. Mix well. (See our tip below regarding adjusting seasoning, if needed.)
- Step 2
- Take a sheet of egg roll wrapper and fold the bottom corner up, as shown in the photo below. Add about 2 tablespoons of the prepared filling along the middle of the bottom edge.
- Step 3
- Fold over and tuck in the edges. Roll all the way towards the opposite corner, leaving the corner edge still exposed.
- Step 4
- Brush the corner edge with the flour slurry to seal.
- Step 5
- Heat oil in a frying pan or deep skillet to 350°F. Deep-fry the rolls until golden brown on both sides. Remove the rolls and transfer to paper towels to drain excess oil.
- Step 6
Serve hot with sweet chili sauce on the side. Enjoy!
Notes:
Tip: Fry a small tasting portion of the filling to check for seasoning. Adjust to taste with salt and pepper, if needed, before filling all egg roll wrappers.