Vietnamese Egg Rolls

Recipe from Southern Living

More From Southern Living


  • 1/2 (3 3/4-ounce) package cellophane noodles
  • 1/2 pound lean boneless pork
  • 1 pound unpeeled, large fresh shrimp
  • 3 cloves garlic, pressed
  • 1 tablespoon sesame oil
  • 6 green onions, chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated fresh ginger
  • 20 egg roll wrappers
  • Vegetable oil


  1. Soak noodles in hot water to cover 10 minutes or until soft; drain. Cut into 2-inch pieces; set aside.
  2. Trim excess fat from pork, and cut into 1-inch pieces; set aside.
  3. Peel shrimp, and devein, if desired.
  4. Position knife blade in food processor bowl; add pork. Process until coarsely chopped. Add shrimp, and process until mixture is finely chopped.
  5. Cook meat mixture and garlic in oil in a wok or large skillet over medium-high heat 5 minutes, stirring until pork crumbles and shrimp turn pink.
  6. Add noodles, green onions, cilantro, and ginger; cook 2 to 3 minutes. Cool completely.
  7. Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner of wrapper with water; tightly roll filled end toward remaining corner, and gently press to seal.
  8. Pour oil to depth of 2 inches into a wok or Dutch oven; heat to 375°. Fry, a few at a time, until golden brown, turning once; drain.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Vietnamese Egg Rolls Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy