My Mom's Vietnamese Egg Rolls (3 Shapes!)

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

Vietnamese Egg Rolls from thelittlekitchen.net

When I think of growing up and my favorite Vietnamese dishes, I think of egg rolls and pho (meat noodle soup). I have my mom's recipe and I will share it, I'm not sure when yet! But these egg rolls are my mom's recipe for Vietnamese egg rolls. I'm sure someone will say they are not authentic. But when that's what you grow up with and your mom is Vietnamese, they are authentic to me! 🙂

our wedding thelittlekitchen.net

Last weekend, Curtis and I celebrated 11 years of marriage. We got married on his 30th birthday. It was supposed to be a surprise party for Curtis. But two weeks before the party, he found out about the surprise and was upset. Hate surprises and I thought we were going to have to cancel everything!

But then, the same day, Curtis suggested that we get married at the party … surprise everyone with a wedding ceremony. What you think? I was on board. He kept asking me, are you sure you agree with this? I was and still am. 🙂 We quarreled, I found a dress a week before the wedding and even traveled to Las Vegas for work that week for a trade fair. I also bought my shoes in Las Vegas! Haha

our wedding thelittlekitchen.net

Follow us on PINTEREST!

One of our favorite things about our wedding day was that our late dog, Cinder, was there.

our wedding thelittlekitchen.net

She was able to enjoy the party. She knew how to open gifts! We miss her and it's been almost 6 years since we had to say goodbye and it took me a while not to cry when I thought about her. Now, I smile when I think of her or glimpse the drawing that we have hanging in our family room. (I was opening Curtis's birthday present in the image above.)

Vietnamese Egg Rolls from thelittlekitchen.net

My mom also made her Vietnamese egg rolls for our wedding… so it stands to reason that she shares them with you now. There are four components in a Vietnamese egg roll that are very important. Above is the root of the taro. Its consistency is like a potato but it has wavy purple lines. Sometimes it's hard to find, so that's when I've used white taro, which is very similar but not purple. The other three components, which I mention below… dried seaweed (as stated in the package below) or dried black mushrooms, cellophane noodles, and the type of egg roll wrap you use (is very important).

Vietnamese Egg Rolls from thelittlekitchen.net

Dried algae or dried black mushrooms come in a bag like this. (Also known as wood ear mushrooms).

Vietnamese Egg Rolls from thelittlekitchen.net

After soaking it in hot water for 30 minutes, it looks like this! It's amazing how much volume there is! See that knotty looking piece in the center? You want to cut them before you cut them.

Vietnamese Egg Rolls from thelittlekitchen.net

Everything cut.

Vietnamese Egg Rolls from thelittlekitchen.net

Then there are the cellophane noodles, also known as bean string noodles. They are sold in packages like this, but you only need a section of the bag for this recipe.

Vietnamese Egg Rolls from thelittlekitchen.net

Soak in hot water for at least 15 minutes. And then chop it more or less after draining it.

Vietnamese Egg Rolls from thelittlekitchen.net

I made this recipe in three different ways so you can adapt to the diet. Above, I processed peeled and deveined chicken breasts and shrimp. You can make all the pork or all the shrimp as well. And to make it completely vegetarian, you can make a version of tofu. I have the ingredients and instructions for each type below!

Vietnamese Egg Rolls from thelittlekitchen.net

All the vegetables.

Vietnamese Egg Rolls from thelittlekitchen.net

And sometimes you just have to use your hands.

Vietnamese Egg Rolls from thelittlekitchen.net

Photo of the filling when it is made with tofu.

Vietnamese Egg Rolls from thelittlekitchen.net

I'm here to say that the egg roll or spring roll wrappers you find in most stores are not enough. They are very thick I buy them in my Asian supermarket and in a product market where I go also carries this brand. The Spring Home TYJ Spring Roll Pastry is my mom's favorite brand for egg rolls. They're super slim and freezer-safe, so I usually store them when they're for sale.

Vietnamese Egg Rolls from thelittlekitchen.net

Here is my setup when I get ready to wrap and roll… haha ​​as my joke?

I even prepared a video and step-by-step photos on how to wrap a Vietnamese egg roll. (Many thanks to my friend Joanne for her help in filming this video!)

Vietnamese Egg Rolls from thelittlekitchen.net

First place 2 tablespoons of filling in one corner of a wrap.

Vietnamese Egg Rolls from thelittlekitchen.net

Roll that corner up.

Vietnamese Egg Rolls from thelittlekitchen.net

Then fold over the side corners.

Vietnamese Egg Rolls from thelittlekitchen.net

Vietnamese Egg Rolls from thelittlekitchen.net

And then it starts rolling, while you're rolling, put it right.

Vietnamese Egg Rolls from thelittlekitchen.net

Use the egg whites as glue for the egg roll.

Vietnamese Egg Rolls from thelittlekitchen.net

All ready. But seriously, watch the video, it will be a great help if this is your first time making egg rolls!

Vietnamese Egg Rolls from thelittlekitchen.net

I put them on a quarter-sheet baking sheet covered with aluminum foil or parchment. This makes counting, organizing easier, and you can place the baking sheet in the freezer to prepare it for freezing. (Just be sure to put aluminum foil or parchment paper on top so there is only one layer of egg rolls or they will stick together.)

Vietnamese Egg Rolls from thelittlekitchen.net

Once frozen, you can put them in a zippered plastic bag… to store when your whim or guests arrives. Freeze them separately at first so they don't freeze stuck together.

Vietnamese Egg Rolls from thelittlekitchen.net

Before frying, prepare your baking sheet with foil, paper towels, and I use a rack to cool the egg rolls. Sometimes I use chopsticks to remove the egg rolls, but the tongs are much easier!

Vietnamese Egg Rolls from thelittlekitchen.net

We don't fry them, we fry them in about 1/2 inch of oil (canola or vegetable) and they cook very well.

Vietnamese Egg Rolls from thelittlekitchen.net

Fresh out of the fryer, be careful and let them cool for a few minutes before biting into one of these. I am speaking from experience!

Vietnamese Egg Rolls from thelittlekitchen.net

You cannot have only one. I promise.

Thanks mom for the guidance. I have made these measurements at least 10 times to make sure I have the measurements correctly because my mom never measures.

Cut them up with kitchen scissors to serve as a small snack at your next gathering or on top of rice noodles and vegetables to make a great bowl of noodles! These will not disappoint you!

Recipe

Performance: 48 to 50 egg rolls

Preparation time: 60 minutes

Time to cook: 15 minutes

Total time: 1 hour 15 minutes

Most of us usually see Vietnamese egg rolls made from ground pork. You can make this recipe with ground pork, ground chicken and shrimp, ground shrimp, or tofu to make it vegetarian. All roads are super tasty!

Vietnamese Egg Roll Recipe (3 Shapes!)

Ingredients:

  • 2.5 ounce bag of dried black mushroom, about 1 1/2 cups (I used half the bag)
  • 1 1/2 cups chopped cellophane or bean string noodles
  • 2 green onions, thinly sliced
  • 1 medium onion, diced (about 1 cup)
  • 1 carrot (about 1/2 cup), peeled and cut into matchsticks
  • 1/2 head of cabbage (about 1 cup), grated
  • 1 medium taro root (or about 1 pound white melanga) (about 2 cups), cut into large matches
  • a couple of dashes of granulated sugar
  • 2 packages of egg wrappers (use Spring Spring TYJ brand Spring Roll Pastry)
  • 2 separate eggs, yolks and whites
  • vegetable or canola oil for cooking

Choose one of the following:Chicken and shrimp

  • 1 pound boneless, skinless chicken breasts
  • 1/2 pound shrimp (if frozen, thawed, peeled, deveined and rinsed)
  • 2 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper

Shrimp only

  • 1/2 pound shrimp (if frozen, thawed, peeled, deveined and rinsed)
  • 2 1/2 teaspoons of salt
  • 1/2 teaspoon of pepper

tofu

  • 1 package (14 ounces) firm tofu, thinly sliced
  • 1 1/2 teaspoons of salt
  • 1/4 teaspoon of pepper

Addresses:

  1. First things (soaked in hot water for at least 30 minutes, drained, rinsed and then cut
  2. and sliced). Soak 1/2 bag of dried black mushroom (dried wood ear mushrooms) in a large bowl of hot water for at least 30 minutes. Soak 1 section of a bean string noodle bag for 15 minutes in hot water.

If you're making tofu egg rolls

  1. Heat a nonstick skillet with a tablespoon of grapeseed oil.
  2. Cut the tofu into thin slices and cook for 3 to 4 minutes on each side.
  3. Remove and place on a plate lined with paper towels. Let cool and set aside.
  4. Once they are cold, cut them into strips.
  1. Prepare other vegetables. Remove the knobbly chunks from the mushrooms and then cut them into thin slices.
  2. Mix all the vegetables in a large bowl. Use your hands, if necessary.

Stuffed with meat and / or shrimp

  1. Dry the meat and / or shrimp with paper towels. Add meat and / or shrimp to a food processor and pulse for a few seconds at a time until combined and the meat is minced. Don't process too much to make it soft.
  2. Divide the vegetable mixture in half and mix the meat in batches. Until everything is mixed. Add salt and pepper and sugar dashes. Mix the egg yolks well.

Wrapping Egg Rolls

  1. After opening the bag of egg roll wrappers, cover them with a damp (wrinkled) paper towel to prevent them from drying out.
  2. On a clean surface like a cutting board, place a wrap on the cutting board to make it a diamond. In the corner closest to you, place 2 tablespoons of filling. Fold that corner and then fold the side corners.
  3. Start rolling and as you do, push the fill side in tight. Use egg whites as glue inside and out to seal it.

Fry the egg rolls

  1. Cover a cookie sheet with aluminum foil and paper towels and cover with a wire rack to cool.
  2. Heat oil (about a 1/2 inch layer) in a nonstick skillet over medium high heat for 5 minutes. The oil should start to spin in hot weather.
  3. Add 6 to 8 egg rolls and cook for 3 minutes (if frozen 5 to 6 minutes) on each side and then an additional 60 to 90 seconds on each side, if necessary, until golden brown. (Lower heat to medium if oil becomes too hot.)
  4. Using tongs, remove one egg roll at a time and hold them up lengthwise and allow the oil to return to the pan.
  5. Place the egg rolls in a prepared skillet and allow to cool for a few minutes before serving.

kitchen supplies for egg rolls

Tools I use for this recipe:

  • KitchenAid 13-Cup Food Processor (KitchenAid.com) – I can't live without mine. From grinding meat to making cake batter, I know some think food processors are difficult to clean, but they are a must. It only takes a few seconds to prepare food and when I use it to grind raw meat, I stick the mug, blade and lid on the top rack of my dishwasher.
  • KitchenAid Baking Trays – You can never have too many. I love the quarter-sheet size because that's what I use to freeze my dumplings, egg rolls, and cookie dough. It fits perfectly in my freezer.
  • KitchenAid Silicone Tip Stainless Steel Tweezers – I have two pairs of these. Love them for cooking. Tongs are a must in the kitchen!
  • OXO Splatter Screen with folding handle: I love this thing. It has saved me from so much trouble. I really wish I had two of these!
  • Wilton Cooling Rack: I use them to chill my cookies and bars after they come out of the oven, but I also use this rack to drain the oil out of the fried stuff. It's a must in the kitchen … I broke one of mine (I got stuck in a drawer in a weird way), so I only have one now, I need to replace it soon!
  • OXO Handheld Julienne Slicer: So cool and so convenient. Don't forget to use your guard on this thing!
  • Ingredients: dry black fungus // string bean or cellophane noodles

Divulge: This post contains affiliate links, which means I get a small percentage if I make a purchase. Thanks for letting me share my favorite recipes with you!

STAY CONNECTED

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉 shapes Egg Mommy Vietnamese rolls

0 Compartir