Crispy Vietnamese Egg Roll
These Crispy Vietnamese Egg Rolls are bursting with flavors of ground pork, shrimp, and aromatic veggies, all wrapped in a thin, golden-brown crispy shell. Served with a tangy dipping sauce, they make a perfect appetizer or main course for any occasion.
ingredients
- 8 spring roll wrappers
- 1/2 lb ground pork
- 1/4 lb shrimp, peeled and deveined
- 1 carrot, grated
- 1/2 cup cabbage, finely chopped
- 1/2 cup bean sprouts
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
steps
- 1.
In a large bowl, mix together ground pork, shrimp, carrot, cabbage, bean sprouts, garlic, green onions, fish sauce, soy sauce, sugar, and black pepper.
- 2.
Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of filling onto the wrapper, shaping it into a compact log. Fold both sides of the wrapper towards the center, then roll tightly from the bottom, sealing the edge with water.
- 3.
Repeat with the remaining wrappers and filling.
- 4.
In a deep skillet, heat vegetable oil to 350°F (175°C). Fry the egg rolls, a few at a time, until golden brown and crispy on all sides, approximately 3-4 minutes. Drain on paper towels.
- 5.
Serve the Crispy Vietnamese Egg Rolls hot with a dipping sauce of your choice.
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