Vietnamese Egg Roll Recipe with Carrots: Crispy Wraps Stuffed With Sweet-Savory Fillings

This Vietnamese egg roll recipe with carrots delivers the perfect balance of crispy wrappers and sweet-savory fillings—just like the ones you'd find in Hanoi street markets. 🌟 The secret lies in a flavorful filling made with shredded carrots, mushrooms, and aromatic herbs, all wrapped in delicate rice paper for that satisfying crunch.

I've adapted this classic recipe to be vegetarian without sacrificing authenticity, ensuring every bite is packed with vibrant flavors.

The filling combines finely shredded carrots with mushrooms, garlic, fish sauce (or vegetarian alternative), and a touch of sugar for that signature sweet-savory balance. Wrapping them in rice paper is where the magic happens—just dip, layer, and roll to create golden-brown egg rolls that stay crispy even when baked.

The result? A dish that's both restaurant-quality and perfect for a weeknight dinner.

What makes this recipe special is how it captures the essence of Vietnamese street food while keeping it approachable for home cooks. The carrots add natural sweetness, the mushrooms bring umami depth, and the crispy wrappers deliver that satisfying crunch. Serve with a tangy dipping sauce for the full experience.

Whether you're making these for a family meal or a gathering, this recipe is designed to impress. The filling is simple to prepare, the wrapping process is intuitive, and the final result is undeniably delicious. Let's get started!

Ingredients for vietnamese egg roll recipe with carrots

Crispy rice paper wrappers and vibrant fillings—just like Hanoi street markets serve them.

The carrots are the star here—organic carrots from the produce section have the best texture. Look for firm, straight ones with bright orange color. Trader Joe's or Whole Foods carry excellent quality, but regular grocery stores work too. For mushrooms, shiitake gives the best umami, but cremini or white mushrooms work in a pinch. Always buy fresh herbs—Thai basil and mint should smell bright and not wilted. If you can't find Thai basil, regular basil with a little lime zest gets close. The rice paper wrappers? Store them in a sealed bag to prevent drying out—once opened, they last about 1 week in the fridge.

No vegetarian fish sauce? Soy sauce plus a splash of coconut aminos mimics the depth. The sugar is crucial for that sweet-savory balance—brown sugar adds molasses notes if you're feeling fancy. For the dipping sauce, substitute hoisin with extra soy sauce if needed. Fresh herbs can be swapped: cilantro plus a pinch of mint works if you're out of Thai basil. The lime juice should be freshly squeezed—bottled lime juice lacks brightness. If you're prepping ahead, store the filling separately from the herbs until ready to assemble—they bruise easily.

Rice paper wrappers crisp up best when fried fresh, but you can bake them at 375°F for 10-12 minutes if preferred. The filling keeps for 3 days in the fridge—store it in an airtight container with plastic wrap pressed directly on the surface to prevent drying. For freezing, portion the filling into ziplock bags, removing as much air as possible. Thaw overnight in the fridge before using. The dipping sauce stays fresh for 1 week in the fridge, but the sesame oil can separate—just give it a shake before using.

Step-by-step instructions for Vietnamese egg rolls with carrots

Master the technique for perfectly crispy wrappers and flavorful fillings in these Vietnamese-style rolls.

Start by shredding the 2 medium Carrots using a julienne peeler or mandoline for thin, even strips. You should end up with about 1.5 cups of shredded carrots. Trim the stems from the 8 whole Shiitake Mushrooms and slice them thinly—about ⅛-inch thick slices work best. This size ensures they cook quickly and evenly without becoming mushy.

In a small bowl, combine the 4 cloves Garlic Cloves that have been minced finely. I like to use a microplane for this—it gives you that perfect, even texture without overworking the garlic. Set this aside with the carrots and mushrooms. The key here is to have everything prepped and ready before you start cooking so your fillings stay fresh and vibrant.

Heat 1 tablespoon of the 2 tbsp Vegetable Oil in a non-stick skillet over medium-high heat. Add the sliced shiitake mushrooms and cook for 3-4 minutes until they release their moisture and begin to soften. Push the mushrooms to one side of the pan and add the remaining 1 tablespoon Vegetable Oil, then add the shredded carrots.

Cook the carrots for 2-3 minutes until they soften slightly but still retain some bite. Add the minced garlic and stir for 30 seconds until fragrant. This is where the magic happens—the garlic should smell pungent and the mushrooms should be just tender. Remove from heat and transfer the mixture to a bowl. Stir in 2 tbsp Vegetarian Fish Sauce, 1 tbsp Granulated Sugar, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Let the filling cool for 5 minutes—this helps the flavors meld together.

While the filling cools, prepare the dipping sauce in a small bowl. Combine 1 tbsp Rice Vinegar, 1 tbsp Hoisin Sauce, 1 tbsp Lime Juice, 0.5 tsp Sesame Oil, and 0.25 cup Fresh Thai Basil and 0.25 cup Fresh Mint Leaves that have been chopped. Stir well to integrate all the flavors. The sauce should be vibrant green with a bright, tangy aroma—this is your signature touch that makes these egg rolls truly authentic.

Let the sauce sit for 2 minutes to allow the mint and basil to release their oils. This resting time ensures the flavors blend seamlessly, giving you that perfect balance of sweet, tangy, and umami in every bite. Cover the bowl and keep it at room temperature until serving.

Fill a large shallow bowl with hot water (not boiling—around 160-170°F). Dip one rice paper wrapper at a time into the water for 5-7 seconds until pliable and translucent. I like to use tongs for this step—it gives you better control and keeps your fingers safe from the hot water.

Lay the softened wrapper on a clean, dry surface and immediately place 2 heaping tablespoons of the filling near the bottom edge. Fold the bottom edge over the filling, then fold in the sides, and finally roll tightly from the bottom up. The wrapper should be snug but not overly tight—you want to maintain that signature cylindrical shape that's crispy on the outside and tender on the inside.

Heat 1 tablespoon Vegetable Oil in a clean skillet over medium heat until shimmering. Fry one egg roll at a time for 1-2 minutes per side until golden brown and crispy. The oil should be hot enough to sizzle gently when you add the roll—this ensures that crispy texture we're after. Don't overcrowd the pan, or the rolls will steam instead of crisp up.

Transfer the fried rolls to a paper towel-lined plate to drain excess oil. Repeat with the remaining rolls, keeping them warm in a 200°F oven while you finish frying. Serve immediately with the prepared dipping sauce on the side. The contrast of the crispy, golden exterior with the sweet-savory filling inside makes every bite unforgettable.

Regional styles of these flavors

Hanoi Street Style

In Hanoi, these egg rolls are a staple at street food stalls, often served as a light snack or appetizer. The key difference here is the use of fresh herbs like Thai basil and mint, which are added fresh after frying—not baked in.

I remember my first time trying them in the Old Quarter; the vendor would fry the rolls fresh to order, then sprinkle the herbs on top while still hot. 🌿

The Hanoi version also often includes a touch of chili oil drizzled over the top for heat lovers, or a squeeze of lime for brightness. For an authentic touch, serve with a side of pickled vegetables (like daikon and carrots) to cut through the richness.

The rice paper wrappers here are slightly thinner than what you might find in other regions, which helps create that signature crispiness.

Ho Chi Minh City Twist

In Saigon, egg rolls often incorporate more umami-rich ingredients like shrimp paste or fermented shrimp sauce, but since we're vegetarian, I've substituted with extra vegetarian fish sauce and a splash of soy sauce.