One of my favorite meals, Crispy Vietnamese Egg Rolls with a giant bed of green leaf lettuce with tons of various herbs! I love the different flavors and textures you get from this meal – make a wrap and dip it into nước chấm (Vietnamese dipping sauce) to bring all the flavors together. This is my mom’s recipe that I’ve adapted – I hope your family enjoys it as much as mine does.
Bean Thread Noodles
Sliced Dried Wood Ear Mushrooms
Extract as much liquid as you can from the carrots, shallots and mushrooms to keep your egg rolls crispy
If you have a quarter sheet pan (9.5×12.5 in) you can spread the filling onto it and divide it up using a spatula, this makes it easier to have symmetrical egg rolls
I enjoyed my egg rolls with CHẤM brand dipping sauce (order here) – it’s a tangy, spicy and savory sauce that pairs so well with these egg rolls