Sauces & Condiments
This Vietnamese egg roll fish sauce recipe delivers the perfect balance of crispy, golden wrappers and rich, savory filling that makes every bite unforgettable. The secret lies in the delicate wrapping technique and precise frying method that creates that signature crunch while keeping the interior tender.
I've perfected this recipe over countless batches, ensuring the shrimp and pork filling stays juicy while the wrappers achieve that crispy texture that's impossible to resist.
The filling combines shrimp, pork, and vegetables bound together with fish sauce and rice vermicelli, creating a harmonious blend of textures and flavors. Wrapping them tightly in rice paper ensures they hold their shape during frying, while the fish sauce dipping sauce adds that signature tangy-sweet umami punch.
This recipe stays true to traditional Vietnamese techniques while making it accessible for home cooks.
By the time you take your first bite, you'll experience the perfect contrast between the crispy exterior and tender, flavorful interior. The fish sauce dipping sauce enhances every bite with its complex balance of sweet, salty, and tangy notes.
This dish is perfect for parties, family gatherings, or when you want to bring a taste of Vietnam to your dinner table.
The key to success is patience during the wrapping process and maintaining the right oil temperature for frying. With these tips, you'll achieve restaurant-quality egg rolls that are crispy outside and juicy inside. Let's get started on creating these delicious Vietnamese egg rolls that everyone will love.
Ingredients for vietnamese egg roll fish sauce
Twelve ingredients, twelve bites of crispy perfection. The shrimp and pork filling will have you hooked!
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp (Peeled, Deveined) 🦐 | 1 ½ lb | Frozen works, thaw completely |
| Ground Pork 🐖 | 1 lb | Lean, finely ground preferred |
| Rice Vermicelli Noodles 🍜 | 8 oz | Fine strands, soaked in warm water |
| Green Onions 🧅 | 1 whole | White and green parts separated |
| Fresh Fish Sauce 🍶 | ½ cup | Red Boat brand recommended |
| Lime Juice 🍋 | ¼ cup | Freshly squeezed, seeds removed |
| Soy Sauce 🍶 | ¼ cup | Light or all-purpose preferred |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for aroma |
| Garlic Cloves 🧄 | 6 cloves | Minced, for filling |
| Rice Paper Wrappers 🍱 | 24 pieces | 6-inch size, store-bought |
| Vegetable Oil 🫒 | 3 cups | For deep frying, high smoke point |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sugar 🍚 | 2 tbsp | White granulated |
The shrimp is non-negotiable for that authentic umami punch. Red Boat fish sauce is my go-to—it's got that perfect balance of salty and funky. Grab the 6-inch rice paper wrappers at Asian markets; they're fresher than the grocery store versions. For the pork, lean ground pork gives you the right texture—none of that greasy mess. If you can't find rice vermicelli, fine egg noodles work in a pinch, but soak them extra long to mimic the texture. The garlic? Freshly minced makes all the difference—no jarred stuff here.
No shrimp? Extra firm tofu cubed gets you close, though texture will differ. Running out of fish sauce? Soy sauce plus a dash of Worcestershire (check for fish-free if needed) works, but it won't be identical. The rice paper wrappers scare people off, but keep a bowl of warm water nearby—they soften fast. For the dipping sauce, mix the lime juice, sugar, and fish sauce first, then add soy sauce last so it doesn't curdle. Pro tip: Use a mandoline for even shrimp slices—game changer for presentation.
Store the uncooked filling in an airtight container for 2 days in the fridge. The rice paper wrappers? Keep them sealed in their package—they dry out fast. Once fried, these keep for 1 day at room temp in a wire rack (to stay crispy), or 3 days in the fridge. Freezing? Not recommended—the wrappers get soggy. Make the dipping sauce fresh each time—it's the star of the show.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together faster than takeout. Shrimp and pork sear in one pan while the noodles soak—no chopping mountains of herbs, no fussy techniques. Just toss everything in with that fish sauce, and boom, dinner’s ready.
- Umami Bomb: That fish sauce isn’t just a seasoning—it’s the star. One taste of the shrimp’s crispy edges and the pork’s savory depth, and you’ll understand why this dish is dangerously addictive. (Yes, even if you’re not usually a fan of shrimp.)
- Lunchbox Hero: Between us, this is my go-to for packed lunches. Cold noodles with the leftover pork-shrimp mix? Still hits the spot. Or reheat it—still delicious. Honestly, it’s the only recipe I make that actually tastes better the next day.
- Budget Win: Fish sauce is cheap, shrimp’s affordable, and pork stretches far. I feed four for under $15, and there’s always leftovers for another meal. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for Vietnamese egg roll fish sauce
Here's how to build these addictive Vietnamese egg rolls with a perfect crispy shell and bold fish sauce filling.
Prepare the Filling Mixture
In a large bowl, combine the 1.5 lb peeled and deveined shrimp and 1 lb ground pork. Add the 6 cloves minced garlic, 1 whole green onion (finely chopped white parts), 0.5 cup fresh fish sauce, 0.25 cup lime juice, 0.25 cup soy sauce, 1 tbsp sesame oil, 2 tbsp sugar, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly until all ingredients are evenly distributed.
Let the mixture sit at room temperature for 15 minutes—this allows the flavors to meld and the shrimp to soften slightly. The texture should be sticky but still workable. If it feels too wet, add 1 tablespoon of rice vermicelli noodles (finely chopped) to absorb excess moisture. This step is crucial for that signature Vietnamese umami punch that makes these egg rolls irresistible.
Soak and Prepare the Rice Vermicelli Noodles
Bring a pot of water to a gentle boil and add the 8 oz rice vermicelli noodles. Cook for 3-4 minutes until just tender but still slightly firm—you want them to hold their shape when wrapped. Drain immediately and rinse under cold water to stop the cooking process. Drain again thoroughly and cut the noodles into 3-inch lengths.
Toss the noodles with 1 teaspoon of sesame oil to prevent sticking. The noodles should be cool to the touch before using—this ensures they don't steam the delicate rice paper wrappers when wrapped. If they're too hot, spread them on a clean kitchen towel for 5 minutes to cool completely. This prep work might seem tedious, but it's what separates good egg rolls from great ones.
Assemble the Egg Rolls
Fill a shallow dish with warm water (about 2 inches deep) and set the 24 rice paper wrappers nearby. Dip one wrapper at a time for 5-7 seconds until pliable but not soggy—it should be soft enough to wrap but still hold its shape. Lay the wrapper flat on a clean surface and place 1 tablespoon of filling in the center. Add 1 piece of rice vermicelli noodle on top of the filling.
Fold the bottom of the wrapper up over the filling, then fold in the sides, and finally roll tightly from the bottom up. The goal is to create a compact, cylindrical shape that will fry up evenly. Work quickly but carefully—rice paper dries out fast once removed from water. If the wrapper tears, don't stress—just use a fresh one. The key is to keep the filling centered so it doesn't leak during frying.
Deep Fry to Golden Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. Fry the egg rolls in batches of 4-5 at a time for 2-3 minutes until they turn a deep golden brown color. They should float to the surface when ready, indicating they're fully cooked through.
Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. The outside should be crispy with a slight crunch, while the inside remains tender and juicy. If any egg rolls aren't golden enough, return them to the oil for 30 seconds until crispy. The contrast between the crispy exterior and tender filling is what makes these egg rolls so satisfying. Serve immediately while hot and crispy!
Serve with Fresh Green Onions
While the egg rolls are still hot, garnish each one with green onion slices (save the remaining green parts for garnish). The bright green color and fresh flavor cut through the richness of the fried filling. Arrange the egg rolls on a serving platter and serve with a side of hoisin sauce or sweet chili sauce for dipping. These egg rolls are best enjoyed fresh out of the fryer when the wrappers are at their crispiest.
Here's the thing—these egg rolls taste even better the second time around. The next day, you can reheat them in a skillet over medium heat for 1-2 minutes until crispy again. Just be patient with the assembly process, and you'll have restaurant-quality Vietnamese egg rolls right in your kitchen!
Pro Tips For Making Vietnamese Egg Roll Fish Sauce
- Sear Shrimp First: Toss the peeled shrimp in a hot, dry pan for 30 seconds per side before adding them to the egg roll mixture—this locks in juices and gives them a head start on cooking. I used to skip this and ended up with rubbery shrimp in the rolls every time.
- Pulse Pork Twice: Break the ground pork into rough chunks first, then pulse it in the food processor just until it starts to clump—don’t overdo it, or you’ll end up with dense, gray paste. This keeps the texture light and mimics the hand-chopped texture of street vendors.
- Soak Noodles Separately: Soak the rice vermicelli in warm water for 5 minutes, drain, and rinse with cold water before assembling the rolls. This prevents them from turning mushy when mixed with the wet egg roll filling later—trust me, soggy noodles ruin the whole dish.
- Balance Fish Sauce Slowly: Start with half the fish sauce called for, taste the raw filling, then add the rest gradually—it’s easier to fix under-seasoned than to salvage a briny mess. I learned this after accidentally turning a batch into a Vietnamese marinade instead of a filling.
Serving suggestions for this recipe
Garnish Like a Pro
Top each egg roll with thin green onion slices right after frying—their bright color and fresh bite contrast perfectly with the rich filling. Use a sharp knife to cut the remaining green onion whites into ¼-inch strips for extra crunch.
I like to sprinkle these over the platter before arranging the egg rolls for a pop of color. 🌿
Dipping Sauce Trio
Serve with three dipping sauces for variety: the classic fish sauce dip (mix 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp sugar, and 1 tsp water), hoisin sauce for sweetness, and sweet chili sauce for heat.
Keep them in small bowls with toothpicks for easy dipping. The fish sauce dip enhances the umami, while hoisin adds a touch of sweetness that balances the crispy texture.
Presentation Platter
Arrange egg rolls on a large bamboo steamer tray or wooden platter for an authentic Vietnamese vibe. Place them seam-side down so they look uniform and professional. Add a sprig of cilantro or mint leaves in the center for a fresh garnish.
For parties, serve in individual cones made from wax paper—guests can grab and dip without mess. 🍱
Side Dish Pairings
Balance the richness with light sides like a cucumber salad (toss 1 cucumber, 2 tbsp rice vinegar, 1 tsp sugar, and salt) or steamed jasmine rice. A mango or papaya salad adds tropical freshness.
For a heartier meal, serve with grilled lemongrass chicken or tofu. The acidity in the sides cuts through the fried richness, making every bite feel fresh. 🥗
Family-Style Serving
For gatherings, set up a DIY dipping station with small bowls of sauces and toothpicks. Place a large bowl of warm water nearby for guests to refresh their hands between bites.
Serve with paper cones or small plates so everyone can customize their dipping experience. This interactive approach makes the dish feel special and fun—perfect for celebrations! 🎉
Leftovers Reinvented
Reheat leftover egg rolls in a skillet over medium heat for 1-2 minutes until crispy again. For a healthier twist, bake at 375°F for 5-7 minutes on a wire rack (not a plate) to restore crispiness.
Turn them into a breakfast scramble by chopping and adding to eggs, or make a soup by simmering in pho broth for 10 minutes. Never waste these flavor-packed bites! 💡
Nutrition facts
Frequently asked questions
Can I use store-bought rice paper wrappers for this recipe?
Yes, but there's a trick! Store-bought rice paper wrappers work perfectly, but they must be 6-inch size for proper wrapping. Keep them sealed in their package until ready to use—they dry out quickly. For best results, use warm water (not hot) to soften them, dipping for just 5-7 seconds until pliable. Pro tip: Place a damp towel over unused wrappers to prevent drying while you work.
What if my egg rolls aren't crispy after frying?
Crispiness comes from three things: oil temperature (350°F is critical), fresh wrappers, and proper draining. If they're soggy, your oil may be too cool or wrappers too old. Fry in small batches (4-5 at a time) and keep them moving in the oil. After frying, place them on a wire rack (not paper towels) to drain excess oil while staying crispy. For extra crunch, reheat in a skillet for 30 seconds before serving.
Can I make the filling ahead of time?
The filling keeps well in an airtight container for 2 days in the fridge. Let it come to room temperature before wrapping. The rice paper wrappers, however, must be fresh—don't store them with the filling. For best texture, assemble and fry the egg rolls within 24 hours of making the filling. The flavors actually improve overnight as the ingredients meld.
What's the best way to reheat leftover egg rolls?
Never microwave them—they'll turn rubbery! For crispy results, reheat in a skillet over medium heat for 1-2 minutes per side until golden. For a healthier option, bake at 375°F for 5-7 minutes on a wire rack (not a plate). The rack allows hot air to circulate, restoring that satisfying crunch. If they lose crispiness, give them another 30-second fry in fresh oil.
Can I substitute shrimp with another protein?
Yes, but texture changes will occur. For shrimp-like texture, use firm tofu cubed (press out excess water first). For a meatier option, try chicken breast (finely diced) or pork tenderloin (ground). If substituting, reduce fish sauce by 1 teaspoon since other proteins have different umami levels. Remember, shrimp gives that signature delicate texture and sweetness that's hard to replicate.