How To Make Vietnamese Egg Rolls With Rice Paper?

It is simple to prepare Vietnamese egg rolls using rice paper at home for snacks, but with a little persistence and guidance, it can be a wonderful and enjoyable experience. Here’s a simple recipe to get you started.

How to make Vietnamese egg rolls with rice paper?

Starting with the preparation of ingredients such as – Vermicelli noodles, shrimp, pork, lettuce, and herbs to make these rolls, which are then wrapped in thin rice paper. From the start, you have to follow from preparing vegetables. After that precooking the vegetable filling and then fry mushrooms. After finishing all of them it is time now to roll eggs and lastly making egg rolls either frying or baking will help you to make these rolls in 15-20 mins.

This is a little article as a tutorial showing you step-by-step how to make Vietnamese egg rolls using rice paper.

How to make Vietnamese egg rolls with rice paper? 

vietnamese egg roll recipe rice paper


From the start, you have to select those vegetables which you want to be cooked for egg rolls.

Required Ingredients:

12-16 rice paper wrappers, 1/2 lb ground pork, 1/2 cup shredded carrots, 1/2 cup chopped onions, 1/2 cup chopped oyster mushrooms, 1/2 cup chopped bean sprouts, 1/2 tsp minced garlic and ginger, 2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, ½ tsp sesame oil, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp oyster sauce and 1 egg.

Preparing the Rice Paper Wrappers:

You can make rice paper wrappers at home even for your Kbbq but if you are short of time then you can buy rice wrappers from Amazon.

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After buying you need to prepare the rice paper before using for cooking. Steps are –

  • Warm water should be added to a pie plate or shallow dish.
  • A rice paper wrapper should be dipped into the water for a brief period of time while being rotated to ensure complete submersion.
  • The rice paper wrapper should be removed from the water and put on a fresh, wet kitchen towel.
  • Let the rice paper 15 to 20 seconds to soften. It must be flexible without being too fragile, otherwise, it may tear.
  • The rice paper wrapper’s center should be filled with the fillings of your choice.
  • The wrapper should be rolled securely once the bottom edge is folded up over the fillings.
  • Repetition is required with the remaining rice paper wraps.

Recipe for Making Vietnamese Egg Rolls with Rice Paper

Let’s get into the steps of making the vietnamese egg rolls.

Step 1: Preparing vegetables

  • Carrots: Shred the carrots into long, thin strips after peeling them. A mandoline slicer or a julienne peeler can be used for this.
  • Cabbage: Cut the cabbage into long, thin strips by thinly slicing it.
  • Beans: Bean sprouts should be rinsed and drained.
  • Glass Noodles: If using glass noodles, soak them in boiling water until they are soft. Cut them into small pieces after draining.
  • Herbs: To use as a garnish, wash and chop some fresh herbs like cilantro, mint, or Thai basil. Garlic and ginger should be peeled and minced.

Step 2: Frying mushrooms

Mushrooms can be prepared in a variety of ways, but as we only need a little quantity at this moment, we decide to rapidly fry them in the pan. To get the best result you should get yourself the best 14-inch frying pan.

  • Combine cornstarch and 1 tbsp soy sauce (or tamari) in a small bowl. We advise using cornstarch to absorb any extra liquid that the mushrooms may exude during frying because moisture is the enemy of crispy egg rolls.
  • Place a frying pan over high heat at 325°F.
  • Cook the shredded mushrooms in the vegetable oil for around two to three minutes.
Frying mushrooms


  • After cooking for an additional 2 to 3 minutes, add the soy sauce slurry. 

Step 3: Precooking the vegetable filling

The tastes are concentrated and the moisture is driven out of the components by cooking them first for which reason you have to precook. 

  • Add ½ tsp sesame oil to the same pan that you used to sauté the mushrooms. On medium heat, warm it.
  • Stir in the ½ tbsp minced garlic and ginger and simmer for two minutes.
  • Increase the heat and add the chopped carrots, cabbage, and scallions. Stir thoroughly.
  • Include 2 tsp sugar, ½ tsp salt, ¼ tsp black pepper, and ½ tsp rice vinegar. Once more, cook them for about 2 minutes. Then you’re all set! It shouldn’t be necessary to cook the veggie filling until it is soft. It ought to continue to be a little bit crunchy.

Step 4: Rolling egg rolls

  • We use an egg wash (1 beaten egg and 1 tablespoon water) to seal your egg rolls. 
  • One rice paper wrapper should be gently rotated after being dipped into water to ensure that it is completely submerged.
  • The rice paper wrapper should be soaked for 15 to 20 seconds, or until it becomes malleable and soft.
  • Remove the wrapper from the water with care, letting any extra water drain off.
  • To make sure that it is not overlapping, lay the softened rice paper wrapper onto a fresh, damp towel or cutting board.
  • Using the remaining rice paper wrappers, repeat the procedure, making sure to replace the water if it gets too cold.
  • After making the rice paper wrappers, you may use them to make fresh spring rolls or other cuisines that also require rice paper wrappers.

You can follow this video to get a clear version.

Step 5: Making Egg Rolls

There are 3 ways to prepare egg rolls.

Making Egg Rolls by Baking:

  • Set the oven’s temperature to 375° F.
  • Combine the ½ lb ground pork, 1 tbsp fish sauce, 2 tsp sugar, cornstarch, ½ cup chopped onions, ½ cup chopped mushrooms, cellophane noodles, and ¼ tsp black pepper in a sizable bowl.
  • Fill a big dish with warm water to prepare the rice paper. One rice paper sheet should be dipped into the water for 15 to 20 seconds to soften it. The rice paper should be placed on a wet paper towel.
  • To roll the rice paper securely, place 1 tablespoon of the pork mixture in the center and tuck the sides in as you roll. On a baking sheet, place the egg roll seam-side down.
  • Do step 5 using the remaining rice paper sheets and pork mixture.
  • Apply oil to the egg rolls.
  • After the oven has been preheated, bake the egg rolls for 20 to 25 minutes, or until golden brown, turning them over halfway through.
  • Present the Vietnamese egg rolls hot with your preferred dipping sauce.
Making Egg Rolls by Baking


Making Egg Rolls by Oil Frying: 

  • Combine the ½ lb ground pork, ½ cup shredded carrot, ½ cup chopped mushrooms, ½ cup chopped onion, ½ tsp garlic, 1 tbsp fish sauce, 2 tsp sugar, and ¼ tsp black pepper in a big bowl.
  • Place one rice paper wrapper in a dish of warm water for 15 to 20 seconds or until it becomes pliable.
  • Lay the softened rice paper wrapper on a flat surface and fill the middle with a tablespoon of the pork mixture. Like a burrito, roll the wrapper tightly after folding the edges over the filling.
  • Continue using additional rice paper wrappers and the pork mixture until all of the fillings have been used.
  • Beat the egg in a small bowl to a smooth consistency.
  • Heat oil in a deep frying pan or wok to a hot temperature.
  • Before putting each egg roll in the hot oil, dip it in the beaten egg. 3 to 4 minutes of frying time, or until golden and crispy.
  • Using a slotted spoon, remove the egg rolls from the oil and set them on a dish covered with paper towels to drain any extra oil.
  • Present warm with your preferred dipping sauce.
Making Egg Rolls by Oil Frying


Making Egg Rolls by Air Frying:

  • Combine ½ lb ground pork with the cabbage, ½ cup shredded carrots, ½ cup bean sprouts, 1 tbsp fish sauce, 1tbsp soy sauce, 1 tbsp oyster sauce, 2 tsp sugar, and ¼ tsp black pepper in a large bowl.
  • Place one rice paper wrapper in a bowl of warm water and soak it there for 5–10 seconds, or until it is flexible and soft.
  • Place 2 tablespoons of the filling mixture in the middle of the rice paper wrapper and lay it flat.
  • Roll the wrapper up tightly, folding in the sides as you roll.
  • Continue with the rest of the rice paper wraps and filling.
  • Set the air fryer’s temperature to 375°F (190°C).
  • Brush the egg cakes with beaten egg.
  • Spray the egg rolls with cooking oil and put them in the air fryer basket.
  • Fry the egg rolls in a skillet over medium heat for 10 to 12 minutes, or until crunchy and browned.
  • Serve hot with your preferred dipping condiment, like hoisin sauce or sweet chili sauce.
Making Egg Rolls by Air Frying


Perfectly cooked air-frying rolls should look like this –

Cooking Tips:

In our guidance, you can find all the details you require about rice paper wrappers

Use dry hands:

Before handling rice paper wrappers, make sure your palms are completely dry. They can be activated by wet palms and will bond together.

Damp towel or submerge in water:

For wraps with a high tapioca content, check the packaging and wipe with a damp cloth; for wraps made entirely of rice flour, immerse in water.

Needing time to soften the wrappers:

We advise first immersing your rice paper for 3–4 seconds. Wait for two to three seconds with it on a spot that is clear and smooth. If it still isn’t flexible, immerse it once more. With linens that have been soaked in water for an extended period of time, it is very difficult to work.

Frequently Asked Questions (FAQs):

Can I make the egg rolls ahead of time and reheat them later?

Egg rolls are frequently made many hours in advance to bring to a picnic, shower, or other events. Egg rolls should be delivered on a tray covered in paper towels. Before serving, if necessary, reheat the egg rolls in a low-heat oven for 10 minutes on each side.

Does rice paper need to be soaked?

Rice paper wrappers are a common ingredient in Asian cuisine and are used in a range of dishes, such as Thai spring rolls and Vietnamese summer rolls. These brittle rounds need to be rehydrated before usage. They are made from a paste of rice flour and water that is pressed into bamboo mats and dried.

How long do rice paper rolls last?

White rice flour, tapioca flour, salt, and water are the ingredients. When stored in a closed container in the refrigerator, they can remain fresh for three to five days.

Is it possible to make Vietnamese egg rolls with rice paper in a short time?

The filling may be made in 10 minutes, and the entire batch can be baked in 20 minutes. You could also deep-fry or air-fry them for a few minutes.


So this is how to make Vietnamese egg rolls with rice paper, which is really easy and satisfying process that only needs a few simple components and methods. You can make mouthwatering, restaurant-quality egg rolls that will surprise your friends and family with a little practice using the advice in this article.

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