Breakfast & Brunch
This Vietnamese fried egg roll recipe brings the crispy, golden perfection of chả giò straight to your kitchen. 🔥 The secret lies in the delicate rice paper wrappers, filled with a savory mix of shrimp, pork, and vermicelli, then fried to an irresistible crunch.
I've perfected this technique over years of testing, ensuring every bite delivers that satisfying crunch paired with tender, flavorful fillings.
What sets these egg rolls apart is the balance of textures and flavors—crispy exteriors, tender fillings, and a zesty dipping sauce that ties everything together. The recipe includes both traditional meat fillings and vegetarian alternatives, so you can customize it to your preferences.
Frying at the right temperature is key to achieving that signature crispiness without compromising the delicate wrappers.
By the end, you'll have a platter of golden, crispy egg rolls that look and taste like they came from a bustling Vietnamese street market. The aroma alone will have everyone gathering around the table, and the first bite is always the hardest to resist.
Serve with a tangy fish sauce dipping sauce for the full experience.
Whether you're hosting a party or craving a taste of Vietnam, this recipe delivers restaurant-quality results with minimal fuss. Let's get started on making these crispy, flavorful delights that will impress even the most discerning eaters.
Ingredients for vietnamese fried egg roll
Twelve crispy, golden egg rolls packed with savory shrimp, pork, and noodles—ready to impress.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Paper Wrappers 🍱 | 12 whole | Spring roll wrappers, 7-inch size |
| Ground Pork 🐷 | 1 lb | Lean, finely chopped |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, chopped |
| Vermicelli Rice Noodles 🍜 | 8 oz | Uncooked, broken into 2-inch pieces |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts |
| Garlic Cloves 🧄 | 6 cloves | Minced, aromatic |
| Fresh Ginger 🌿 | 1 tbsp | Grated, finely chopped |
| Fish Sauce 🍶 | 2 tbsp | Red Boat preferred |
| Soy Sauce 🥫 | 1 tbsp | Light, Asian variety |
| Vegetable Oil 🫒 | 3 cups | For frying, peanut oil preferred |
| Vegetable Oil 🫒 | 2 tbsp | For tossing fillings |
| Lime Wedges 🍋 | 2 whole | For serving |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The rice paper wrappers are non-negotiable for that signature crispiness. Asian markets carry the best quality—look for 7-inch square wrappers—they're delicate, so handle them gently. If you can't find them, Vietnamese specialty stores or even well-stocked grocery stores like Whole Foods usually stock them. Store unopened wrappers in a cool, dry place; once opened, keep them sealed with plastic wrap to prevent drying. The shrimp and pork should be freshly chopped—pre-cut meat loses moisture and texture, so do this step yourself for the best results.
No shrimp? Extra-firm tofu or finely chopped mushrooms work beautifully as vegetarian swaps. The fish sauce is essential for that authentic umami punch—Red Boat is my go-to, but any reputable brand will do. If you're avoiding fish sauce, soy sauce plus a splash of vinegar mimics the flavor. For the noodles, if you can't find vermicelli, rice noodles cut into small pieces work in a pinch. The key to the filling is keeping everything chopped uniformly—small, even pieces ensure even cooking and perfect texture in every bite. Don't skip the tossing with a bit of oil before rolling; it keeps the filling from sticking to the wrappers.
These egg rolls are best served fresh but reheat beautifully—350°F for 10-15 minutes in the oven keeps them crispy. Store leftovers in an airtight container for up to 2 days, though honestly, they rarely last that long. The wrappers crisp up again when reheated, so don't stress about serving them immediately. For the dipping sauce, mix fish sauce, lime juice, a touch of sugar, and chopped cilantro—simple but packed with flavor. Serve with lime wedges on the side for that bright, tangy finish that cuts through the richness.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of meal where you can almost assemble it while watching TV. Soak the rice paper for 10 seconds, slap on the shrimp-pork mix, and fold—no fussy pleating required. My kids even help now (mostly because they love the green onions).
- Umami Bomb: That combo of shrimp and pork? Chef’s kiss. The shrimp adds a briny snap while the pork stays tender, all wrapped in that crispy rice paper. Honestly, the first bite makes me forget about takeout menus.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. Roll them up, pack them in a container, and they stay fresh for days—no soggy wrappers here. (Yes, even on a Tuesday night when I’m too tired to think.)
- Budget Flex: I make this twice a month because it’s ridiculously affordable. Shrimp and pork stretch far, the rice paper’s cheap, and leftovers reheat like a dream. My wallet and I both approve.
Step-by-step instructions for Vietnamese fried egg rolls
Here's how to make crispy, golden egg rolls with a perfect balance of textures.
🍳 Step 1: Cook the Vermicelli Rice Noodles
Bring a pot of water to a rolling boil and add the 8 oz vermicelli rice noodles. Cook for 3-4 minutes until tender but still slightly chewy—you want them to finish cooking in the hot oil later. Drain immediately and rinse under cold water for 10 seconds to stop the cooking process. This prevents them from becoming mushy when fried.
Spread the noodles on a clean kitchen towel to absorb excess moisture. I like to sprinkle a pinch of salt over them while they dry—this enhances their flavor and prevents them from sticking together. Let them cool completely before using, about 5 minutes.
👨🍳 Step 2: Prepare the Pork and Shrimp Mixture
In a large bowl, combine the 1 lb ground pork and 1 lb chopped shrimp. Add the 6 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp soy sauce, 2 tbsp fish sauce, 0.5 tsp black pepper, and 1 tsp salt. Mix everything thoroughly with your hands until the shrimp and pork are fully coated in the sauce.
Here's the thing—don't overmix, but make sure every piece of shrimp and pork gets that flavorful marinade. I like to let this mixture sit for 10 minutes while I prep the other components. This resting time allows the flavors to meld together, giving you a more cohesive filling.
🍳 Step 3: Assemble the Egg Rolls
Fill a large shallow dish with warm water—this is your rice paper soaking station. Working with one wrapper at a time, dip a 7-inch rice paper wrapper into the water for 3-5 seconds until pliable but not soggy. You'll know it's ready when it's translucent and flexible.
Lay the softened wrapper on a clean surface and place about 2 tablespoons of the pork-shrimp mixture near the bottom edge. Add a small handful of the cooked vermicelli noodles, then sprinkle with 1 teaspoon chopped cilantro and 1 teaspoon sliced green onions. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly like a burrito.
🔥 Step 4: Fry to Crispy Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a candy or deep-fry thermometer to monitor the temperature—this is crucial for even cooking. Fry the egg rolls in batches, never overcrowding the pan, for 2-3 minutes until they're a beautiful golden brown.
Here's where it gets fun—they should float to the surface when they're ready. If they sink, they need more time. Drain on a wire rack or paper towels to remove excess oil. The key to crispy egg rolls is maintaining that oil temperature—if it drops below 340°F, the wrappers will absorb oil and become greasy instead of crispy.
🍽️ Step 5: Serve with Fresh Garnishes
While the egg rolls are still warm, transfer them to a serving platter and sprinkle generously with the remaining 0.5 cup chopped cilantro and 4 whole sliced green onions. Serve immediately with the 2 whole lime wedges on the side for squeezing.
For the perfect bite, cut each egg roll in half lengthwise so you can see that crispy golden exterior and tender, flavorful interior. The contrast between the crunchy wrapper and the soft filling is what makes these egg rolls so addictive. Serve with a side of fresh vegetables or a simple cucumber salad to balance the richness.
Pro Tips For Making Vietnamese Fried Egg Roll
- SOAK RICE PAPER RIGHT: Fill a shallow dish with warm water—not boiling, not ice cold—just enough to cover the bottom. Dip each wrapper for exactly 3-5 seconds, then lay it flat on a damp towel. Too long and they turn to mush; too short and they crack like brittle paper. I learned this the hard way when my first batch split open mid-fry.
- SEAR SHRIMP IN BATCHES: Crowd the pan and they steam instead of sear. Cook shrimp in single layers over medium-high heat for 1-2 minutes per side—just until they curl and turn opaque. Toss them with the ground pork after they’re done, or they’ll turn rubbery while the pork cooks. Trust me, your future self will notice the difference.
- PREP NOODLES LAST: Soak vermicelli in room-temperature water for 8-10 minutes, then drain and rinse immediately with cold water to stop cooking. If you prep them too early, they’ll turn gummy and stick together like glue. Keep them in a sealed container with a damp paper towel until you’re ready to roll—this keeps them pliable but not soggy.
- USE GREEN ONIONS WISELY: Thinly slice only the light green tops—the white parts stay tough. Fold them into the filling last so they don’t wilt in the hot pork. For extra crunch, reserve a few slices to wrap inside the roll with the filling, like a little surprise in every bite. (Yes, it’s overkill, but it’s worth it.)
Make-ahead tips for leftovers
Prep Ahead Filling
Assemble the pork-shrimp filling up to 2 days ahead and store it in an airtight container in the fridge. The flavors deepen as they rest, and the shrimp stays fresh without overcooking.
I like to prep this first thing in the morning so it's ready when I'm rolling the egg rolls later. Just give it a quick stir before using to redistribute any juices. 💫
Noodle Prep Shortcut
Cook the vermicelli noodles 1 day ahead and store them in a sealed container with a damp paper towel to retain moisture. Reheat them in a dry skillet over medium heat for 2-3 minutes before assembling—this revives their texture perfectly.
I often do this the night before for a stress-free morning of rolling. 🍜
Wrapper Prep Trick
Soften all your rice paper wrappers at once by filling a large shallow tray with warm water and submerging them for 5-10 seconds each. Stack them between damp paper towels in a sealed plastic bag until ready to use.
This keeps them pliable for up to 4 hours without drying out. I do this while the filling rests so everything's ready simultaneously. 🧾
Fry in Batches
Fry only what you need immediately—egg rolls lose crispness quickly after frying. Keep the remaining assembled (unfried) rolls in the fridge for up to 2 hours before frying. Reheat the oil between batches to 350°F using a thermometer. I fry 6-8 at a time to maintain temperature control. 🔥
Freezer Storage Hack
Assemble completed egg rolls but don't fry them. Wrap each tightly in plastic wrap, then place in a single layer in a freezer bag. Freeze for up to 1 month.
To cook from frozen, fry at 375°F for 3-4 minutes until golden. The extra time compensates for the cold start. 🧊
Sauce Prep
Make the dipping sauce 3 days ahead and store it in a sealed jar in the fridge. The flavors meld beautifully over time, and you can adjust the tanginess by adding more lime juice as needed.
I like to make a big batch because it's perfect for other Vietnamese dishes too. Keep it chilled until serving. 🍋
Nutrition facts
Frequently asked questions
Can I make these egg rolls without shrimp?
For a vegetarian version, swap shrimp for 1 lb extra-firm tofu (pressed and crumbled) or 1 lb finely chopped mushrooms. Tofu needs a 1 tbsp soy sauce + 1 tsp cornstarch toss before mixing to mimic shrimp's texture. Mushrooms work well too—just sauté them first to remove moisture. The key is keeping the filling dry for crispy results.
Why did my egg rolls turn out soggy instead of crispy?
Soggy egg rolls usually mean one of three things: oil too cool (below 340°F), overcrowding the pan, or wrappers soaked too long. Always fry in batches with 2-3 minutes per side at 350°F, and dip wrappers for just 3-5 seconds. Pro tip: Drain fried rolls on a wire rack—not paper towels—to preserve crispness.
How do I make the dipping sauce?
Mix 3 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp sugar, 1 tsp minced garlic, and 2 tbsp water. Stir until sugar dissolves, then add 2 tbsp chopped cilantro. For extra tang, add a pinch of chili flakes. This sauce keeps 5 days refrigerated—perfect for leftovers!
Can I bake these instead of frying?
Yes, but texture changes dramatically. Brush assembled egg rolls with 1 tbsp oil, then bake at 400°F for 15-20 minutes until golden. They'll be softer, not crispy—great for a healthier option but not traditional. For crispiness, air fry at 375°F for 8-10 minutes instead.
What's the best way to serve these egg rolls?
Serve warm with the dipping sauce, lime wedges, and fresh herbs on the side. Pair with pickled vegetables or a cucumber salad to balance richness. For a full meal, add steamed rice or a Vietnamese summer roll salad. The contrast of textures makes every bite exciting!