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Amazing Egg Roll Recipe


Egg Rolls

  • 454 g Ground pork
  • 1 bundle Bean thread vermicelli noodles soaked in warm water for 30 minutes, drained and coarsely chopped
  • 1/2 cup Dried mushrooms soaked in warm water for 30 minutes, drained, rinsed and chopped
  • 2 cups Carrots, shredded
  • 2 cups Onions, shredded
  • 1 Egg
  • Salt and pepper to taste
  • 1 package Egg roll wrappers thawed
  • 1/4 cup Milk
  • Canola or vegetable oil for frying

Served with

  • 1 package Vermicelli cooked according to package instructions
  • 1 Cucumber, sliced
  • 1 head Lettuce, sliced
  • Peanuts- roasted and crushed

Fish sauce

  • 2 cup Water
  • 1/2 cup Sugar
  • 1/2 cup Fish sauce
  • 2 cloves Garlic, finely chopped
  • 1 Chile Pepper finely chopped
  • 1 Lime, juiced


Egg Rolls

  1. Mix all of the ingredients except for milk, wrapper and oil together well with a spoon or use a plastic glove to work in the ingredients by hand

  2. Set out wrapper on cutting board or counter in a diamond shape so the corner is at the bottom and place egg roll filling into the center

  3. Roll up the egg roll from the bottom corner as tightly as you can until you get to the center and tuck it in underneath the filling

  4. Fold the left and right flaps over

  5. Continue rolling the egg roll up and use the milk to seal it close at the tip

  6. Lay the egg roll down seam side down to hold it in place on a plate and continue rolling the rest

  7. Fry the egg rolls in  oil on medium for 4 minutes and drain on paper towel

  8. Serve with vermicelli, cucumber, lettuce and fish sauce

Fish Sauce

  1. Bring the water and sugar to a boil and take off of the heat when done

  2. Add the fish sauce, garlic, pepper and lime and let cool

  3. Keep refrigerated until serving