There’s a reason Vietnamese egg rolls show up at nearly every celebration and family gathering — they’re just that good. Making them from scratch at home means you control every ingredient, and the payoff is a platter of perfectly golden rolls.

Paired with a bright, garlicky dipping sauce, they work as an impressive appetizer, a fun party snack, or a full meal when served over noodles with fresh herbs.

Variations & Substitutions

If you’re not feeling pork, ground chicken or ground turkey work really well here and give you a slightly lighter result without losing that satisfying heartiness. Shrimp is another great option — just chop it roughly rather than grinding it.

For the wrappers, wheat-based spring roll wrappers tend to give you a crispier shell, while rice paper wrappers are more delicate and slightly chewy. Wood ear mushrooms can be swapped out for shiitake mushrooms if that’s what you have on hand — the texture will be a little different, but equally delicious.

Tips & Tricks for Perfect Results

Make sure to fry these low and slow. Starting at a lower oil temperature (around 325°F) means the filling cooks all the way through before the outside gets too dark. Crank the heat up to 375°F for the last minute or two to get that gorgeous crunch.

Also, make sure your glass noodles and mushrooms are well-drained before mixing into the filling. Roll them tightly but not so tight that the wrapper tears during frying.

Serving Suggestions

Vietnamese egg rolls are traditionally served wrapped inside a crisp lettuce leaf with fresh herbs like mint, Vietnamese perilla, and cilantro, then dipped into that tangy nước chấm sauce. I love setting up a little spread at the table so everyone can build their own wraps — it makes the meal feel interactive and fun.

They also pair well with vermicelli noodles for a classic bún chả giò bowl. If you’re serving them as an appetizer at a gathering, a platter with the dipping sauce front and center always disappears fast!

Equipment Needed

Having the right tools makes the rolling and frying process so much smoother and more enjoyable from start to finish.

Large mixing bowl
Deep pot or wok for frying
Cooking thermometer (highly recommended for oil temperature)
Slotted spoon or spider strainer
Paper towel-lined baking sheet or plate
Small bowl for egg wash
Tongs
Sharp knife and cutting board

Prep Ahead Tips

The filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator — this helps the flavors deepen overnight.

You can also roll all the egg rolls ahead of time and keep them on a parchment-lined baking sheet, loosely covered with plastic wrap, in the fridge for up to 8 hours before frying. Just make sure they aren’t touching, or they’ll stick together.

Budget Tips

Vietnamese egg rolls are one of the most wallet-friendly dishes you can make for a group! Ground pork is typically one of the more affordable proteins at the grocery store, and a little goes a long way when mixed with veggies and noodles.

Buy your glass noodles, fish sauce, and spring roll wrappers from an Asian grocery store if you have one nearby — you’ll pay significantly less than at a regular supermarket. Cabbage and carrots are budget staples year-round. A batch of 20+ egg rolls for four people can easily come together for under $15 total.

Storage & Reheating

Leftover egg rolls should be stored in an airtight container in the refrigerator and will stay good for up to 3 days. To reheat them, skip the microwave. Pop them in an oven or toaster oven at 375°F for about 8–10 minutes, or until heated through and crispy again. An air fryer at 350°F for 5–6 minutes works incredibly well too.

For longer storage, freeze the uncooked, rolled egg rolls on a baking sheet first, then transfer to a freezer bag — fry them straight from frozen, adding a few extra minutes to the cook time.

Prep Time:30

Cook Time:25

Ingredients

For the Filling:

1 lb ground pork
4 oz glass noodles bean thread noodles, soaked in warm water for 10 minutes, then chopped
1 cup shredded carrots
1 cup shredded cabbage
4 dried wood ear mushrooms soaked, drained, and finely chopped
3 green onions thinly sliced
3 cloves garlic minced
2 tablespoons fish sauce
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 egg for the filling

For Rolling:

20 –25 spring roll wrappers rice paper or wheat-based, depending on preference
1 egg yolk mixed with 1 tablespoon water for sealing

For Frying:

Vegetable oil enough for deep frying, about 3–4 cups

For the Dipping Sauce (Nước Chấm):

3 tablespoons fish sauce
2 tablespoons sugar
3 tablespoons fresh lime juice
1/2 cup warm water
2 cloves garlic finely minced
1 –2 red chilies finely sliced (adjust to your heat preference)

Instructions

In a large mixing bowl, combine the ground pork, chopped glass noodles, shredded carrots, cabbage, wood ear mushrooms, and green onions. Add the garlic, fish sauce, soy sauce, oyster sauce, black pepper, sugar, and one whole egg. Mix everything together thoroughly with your hands or a spoon until well combined. Let the mixture rest for about 10 minutes so the flavors can meld.
In a small bowl, dissolve the sugar into the warm water first. Then stir in the fish sauce, lime juice, minced garlic, and sliced chilies. Give it a taste and adjust the balance of salty, sweet, and sour to your liking. Set aside.
Lay a spring roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner up over the filling, then fold in both side corners tightly. Roll upward firmly, then brush the top corner with the egg wash to seal it shut. Repeat until all the filling is used.
Pour your vegetable oil into a deep pot or wok and heat it to 325°F (165°C). Fry the egg rolls in batches — don’t overcrowd the pan! Cook for about 8–10 minutes, turning occasionally, until they are a deep golden brown and crispy all the way through. Remove them with a slotted spoon and drain on a paper towel-lined plate.
Arrange the egg rolls on a platter alongside fresh lettuce leaves, herbs like mint and cilantro, sliced cucumbers, and your dipping sauce.

Servings: