vietnamese egg roll recipe
The Best vietnamese egg roll recipe
What I really appreciate about this recipe is how adaptable it is. You can make them ahead and reheat them easily, so they’re great for meal prep or when you’re short on time. Plus, they’re lighter than traditional Chinese spring rolls—less greasy, more balanced—so they’re a healthier option if you’re watching portions. They also make a great way to sneak in some veggies, especially if you use a mix of cabbage and carrots. And honestly, they’re just as good cold as they are warm, so they’re a no-brainer for picnics or leftovers.
Classic Vietnamese Egg Rolls (Gỏi Cuốn)
Crispy spring rolls packed with fresh herbs, shrimp, and pork, served with a tangy peanut dipping sauce. A beloved Vietnamese street food that’s easy to make at home.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup warm water
- 8 oz shrimp, peeled and chopped
- 8 oz pork shoulder, thinly sliced
- 1 cup rice vermicelli noodles
- 1 cup fresh mint leaves
- 1 cup cilantro
- 1 carrot, julienned
- 1 green onion, thinly sliced
- 1 cup peanut butter
- 1 cup fish sauce
- 1 cup lime juice
- 1 tbsp sriracha (optional)
- 1 tbsp honey
👨🍳Directions
-
1
Mix flour, salt, and warm water in a bowl until a soft dough forms. Cover and rest for 15 minutes. -
2
Cook shrimp and pork in a pan over medium-high heat until just done (3–4 minutes). Set aside. -
3
Soak vermicelli noodles in warm water for 5 minutes, then drain. Arrange noodles, shrimp, pork, herbs, and carrot in a single layer on a plate. -
4
Divide the dough into 8 equal portions. Roll each into a thin, 12-inch circle, then place filling along one edge. Fold the sides inward, roll tightly from the bottom up, and seal edges with a little water. -
5
Place rolls seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil and bake at 375°F for 15–20 minutes until golden and crisp.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush rolls with oil before baking.
- Use a bamboo rolling mat for easier rolling.
- Peanut sauce can be made ahead and stored in the fridge for up to a week.
Watch Video Of How Classic Vietnamese Egg Rolls (Gỏi Cuốn) Works
❓ Frequently Asked Questions About Vietnamese Egg Rolls (Gỏi Cuốn)
1. What is the best way to keep the egg rolls from sticking while cooking?
Use a nonstick cooking spray or a thin layer of oil on the pan. Lightly brush the egg roll wrappers with a little oil before rolling them to prevent sticking. If they start to brown too quickly, reduce heat slightly and flip carefully.
2. Can I use store-bought wrappers, or should I make my own?
Store-bought wrappers work fine for this recipe, but homemade wrappers (like those made from rice flour or egg wrappers) can be slightly more flexible and crispier. If using store-bought, opt for thin, spring roll wrappers for best results.
3. How do I ensure the filling stays moist and doesn’t dry out?
Keep the pan slightly covered with a lid while frying the first side to trap steam. Avoid overcrowding the pan—cook in batches if needed. For extra moisture, lightly brush the filling side of the wrappers with a little water or egg wash before sealing.
4. What should I serve with Vietnamese egg rolls?
Classic pairings include a sweet chili sauce, fresh herbs like cilantro or Thai basil, lime wedges, and a side of steamed rice. A simple dipping sauce with soy sauce, garlic, and a touch of sriracha also works well.
5. Can I freeze leftover egg rolls, and how do I reheat them?
Yes, you can freeze egg rolls for up to three months. Place them on a tray to cool, then transfer to a sealed container or bag. To reheat, bake at 375°F (190°C) for 15–20 minutes until crispy, or pan-fry until golden. Avoid microwaving to maintain texture.
