I’ll show you how to make Vietnamese Egg Rolls with family secret tips and tricks to make long lasting crunchy and crispy egg rolls.
I hope you enjoy this recipe!
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Ingredients – Vietnamese Egg Rolls
Serving 47 – 50 rolls
2.5 lbs (1134 g) ground pork
1 lb (500 g) shrimp (diced)
750 g taro (shredded)
90 g carrot (shredded)
1 onion (diced)
1/2 cup (64 g) wood ear mushroom (shredded)
2 tbsp chicken powder
2 tbsp sugar
1 tsp sea salt
3 tsp black pepper
6 eggs
2 tbsp shallots oil (regular cooking oil is fine)
1 roll glass noodle
1 package rice paper (Rose brand)
1/2 can coconut cream
1/2 can of 7 up or clear color soda
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Dipping Sauce:
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32 Comments
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Hi I want to ask this recipe if in the freezer, do I need to defrost before I fry or no need to defrost it? Is it can directly fry even frozen?
awesome
What kind of oil are you using for fried your egg rolls ? ❤
Awesome recipe!
Can you freeze this and fry it later?
They look very, very good and delicious. 😂 good night from the city of Allentown Pa.USA. 😊
What a lovely video, thank you so much for sharing it with us, I cant wait to try it.
Too complicated
Vietnamese Egg Rolls are one of my most favorite foods…. they taste so good but they definitely need to be CRUNCHY— they absolutely must have that very distinctive CRUNCH… I fry mine in Peanut Oil and love dipping them in a Fish Sauce mixture with the garlic and a bit of brown sugar, vinegar, etc etc… I could eat these Vietnamese egg rolls every day.
Thanks for your help and tips
Thank you
Very thorough!
Nice! Thank you❤
These look amazing, recipe sounds really good. Like the tip re sprite & cocunut milk
Fantastic instructions, they look delicious and I look forward to making these! Please show how to make general’s Tso chicken please and thanks
Appreciated that you went straight to the recipe and that there were no annoying background music. Also loved the extensive details that you put in for the home cook who may not be familiar with the cuisine. Subscribed immediately!
I live in a very rural area, a hundred miles from an urban city, so I cannot find taro in any grocery store around me. Is there something I can substitute in its place, like white yams or white sweet potato or another starchy root vegetable?
Thank you,you're very good explaining every little thing!
I have been to a restaurant which served Vietnamese egg rolls and served lettuce leaves to wrap them in, as well as the fish sauce. Is this a common practice to serve the greens?
I think this is the best recipe out there on Vietnamese egg rolls.
Thank you. I'll try your tips. I love these kinds of egg roll skins better than the Chine egg-roll skin.
Egg rolls are my weakness. I will definitely be trying this. Thank you so much for the in depth explanation.
Doesn't show when the egg whites are used…?
Thank you for sharing.
l'ingrédient que vous dites est bon mais votre anglais n'est pas bon ! the ingredient you say is good but your English is not good
It’s funny I just see this video because my friend craves these and can never find them in restaurants. The restaurants use the egg roll wrapper. Not rice paper. We finally found a place that makes them with the rice paper and they are delicious!
I always wondered why the Vietnamese egg rolls looked so thick and crispy. Now I know.
Thanks
So good it looks great KT!
would you make this product and sell in the market that will be wonderful ❤
Thank you for all of the tips. This is now one of my go to recipes as I am a egg/spring roll fanatic.
Looks delicious, thanks
Great! the coke tip is priceless, like your mom 🙂