Table of Contents

Crispy Memories: My Journey with Vietnamese Pork and Shrimp Egg Rolls

The sizzle of hot oil, the savory aroma of pork mingling with sweet shrimp, the satisfying crunch of the first bite – these sensations transport me back to my college days. I was a struggling student, working part-time at a local Vietnamese deli. It was there that Mrs. Nguyen, a woman with a heart as warm as her spring rolls were crispy, took me under her wing. She taught me the secrets of authentic Vietnamese cooking, and this pork and shrimp egg roll recipe was one of her prized possessions. More than just a recipe, it was a gesture of friendship, a shared cultural heritage passed down through generations, and a taste of home when I was so far away from mine. Every time I make these, I’m reminded of her kindness and the vibrant flavors of her kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 40 egg rolls
Yield: 40 egg rolls
Dietary Type: Varies (can be gluten-free with appropriate wrappers)

Ingredients

1 (4 ounce) bag bean threads
1 (16 ounce) bag Coleslaw mix (cabbage and carrot mix)
1 (8 ounce) bag frozen salad shrimp
1 lb ground pork
1 large onion, diced
2 garlic cloves, diced
2 tablespoons fish sauce
1 teaspoon sugar
6 ounces bean sprouts
3 eggs
2 tablespoons black pepper
1 teaspoon salt
40 egg roll wrappers

Equipment Needed

Large bowl
Scissors
Deep fryer or large pot for frying
Slotted spoon or spider
Paper towels

Instructions

Begin by preparing the bean threads. Place the two bundles of bean thread in a bowl of hot water to soften. This usually takes about 5-10 minutes. The bean threads should become pliable and easy to handle.
While the bean threads are soaking, prepare the other ingredients. In a large bowl, combine the coleslaw mix (cabbage and carrot mix), frozen salad shrimp, ground pork, diced onion, diced garlic cloves, fish sauce, sugar, bean sprouts, eggs, black pepper, and salt.
Once the bean threads are softened, drain them thoroughly. Using scissors, cut the bean threads into 3-4 inch lengths. A convenient method is to hold the drained bean threads above the bowl and snip them directly in.
Add the cut bean threads to the large bowl with the other ingredients. Mix everything together very well, ensuring the ingredients are evenly distributed. This is your filling.
Now it’s time to assemble the egg rolls. Lay an egg roll wrapper on a clean surface. Place about 3 spoonfuls of the filling in the center of the wrapper.
Fold the wrapper: First, fold over one side of the wrapper (the corner closest to you) to cover the filling. Then, fold in both ends towards the center. Finally, roll the wrapper tightly away from you, enclosing the filling completely.
Seal the egg roll. Dip your finger into the liquid that has accumulated at the bottom of the bowl of filling. Use this liquid to moisten the final edge of the wrapper. This acts as a natural glue, sealing the egg roll shut.
Heat the oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the egg rolls.
Carefully place the egg rolls into the hot oil, being careful not to overcrowd the fryer. Fry the egg rolls, turning occasionally, until they are golden brown and crispy. This usually takes about 4-6 minutes per batch. Remember that the pork is raw, so you want to make sure they are cooked through.
Remove the egg rolls from the oil using a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil.
Allow the egg rolls to cool slightly before serving.

Expert Tips & Tricks

Don’t Overfill: Overfilling the egg rolls will cause them to burst open during frying. Stick to about 3 spoonfuls of filling per wrapper.
Seal Tight: A properly sealed egg roll is crucial to prevent oil from seeping in. Make sure the edges are securely glued with the egg mixture.
Oil Temperature: Maintaining the correct oil temperature is key to achieving a crispy exterior. Too low and the egg rolls will be greasy; too high and they will burn before the filling is cooked through. Use a thermometer to monitor the oil temperature.
Make-Ahead Prep: The filling can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together.
Freezing: Uncooked egg rolls can be frozen for up to 2 months. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag. Fry them directly from frozen, adding a few minutes to the cooking time.

Serving & Storage Suggestions

Serve these Vietnamese pork and shrimp egg rolls hot and crispy with a dipping sauce of your choice. Nuoc cham (Vietnamese dipping sauce), sweet chili sauce, or even a simple soy sauce with a squeeze of lime are all excellent options.

Leftover cooked egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in a microwave (though they won’t be as crispy), or preferably, in the oven at 350°F (175°C) on a baking sheet lined with foil for about 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1005.6 kcal	N/A
Calories from Fat	217 g	22%
Total Fat	24.2 g	37%
Saturated Fat	7.6 g	38%
Cholesterol	260 mg	86%
Sodium	2238.6 mg	93%
Total Carbohydrate	140.3 g	46%
Dietary Fiber	6.4 g	25%
Sugars	3.4 g	13%
Protein	53.9 g	107%

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Chicken or Beef: Substitute ground chicken or ground beef for the pork.
Vegetarian Option: Omit the pork and shrimp and add more vegetables like shredded mushrooms, water chestnuts, or bamboo shoots.
Gluten-Free: Use gluten-free egg roll wrappers to make this recipe gluten-free.
Spicy: Add a pinch of red pepper flakes to the filling for a spicy kick.
Fresh Herbs: Mix in some chopped fresh herbs like cilantro or mint to the filling for added freshness.

FAQs (Frequently Asked Questions)

Q: Can I bake these instead of frying them?
A: Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, turning halfway through, but they won’t be as crispy as when fried. Lightly brush the egg rolls with oil before baking for a better result.

**Q: How do I prevent the *egg rolls* from sticking together while frying?**
A: Make sure the oil is hot enough and don’t overcrowd the fryer. Fry the egg rolls in batches and keep them moving in the oil to prevent sticking.

Q: Can I use pre-cooked shrimp instead of frozen salad shrimp?
A: Yes, you can use pre-cooked shrimp. Just make sure to chop it into smaller pieces before adding it to the filling.

Q: What is fish sauce and can I substitute it?
A: Fish sauce is a pungent sauce made from fermented fish. It adds a unique umami flavor. If you can’t find it, you can substitute soy sauce, but the flavor will be slightly different.

**Q: How long can I store the uncooked *egg rolls* in the refrigerator before frying?**
A: It’s best to fry the egg rolls as soon as possible after assembling them. However, you can store them in the refrigerator for up to 24 hours. Cover them with a damp paper towel to prevent the wrappers from drying out.

Final Thoughts

I hope this recipe inspires you to embark on your own culinary journey with Vietnamese flavors! Don’t be afraid to experiment with different ingredients and variations to create your own unique twist on this classic dish. Whether you’re sharing these crispy delights with friends and family or enjoying them as a solo indulgence, I’m confident they will bring a touch of joy and deliciousness to your day. Feel free to share your creations and feedback – I’d love to hear how they turned out! Pair these egg rolls with a refreshing Vietnamese iced coffee or a crisp, light beer for the perfect meal. Happy cooking!

Vietnam Style Pork and Shrimp Egg Rolls Recipe