Ingredients
Scale
- 1 package of rice paper or egg roll wrappers
- 1 cup ground pork or chicken
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt and pepper to taste
- Oil for frying
Instructions
- Combine ground meat, carrots, bean sprouts, onion, garlic, fish sauce, sugar, salt, and pepper in a bowl.
- If using rice paper, soak wrappers in warm water; egg roll wrappers can be used as is.
- Place about 2 tablespoons of filling on a wrapper, fold sides, and roll tightly, sealing edges with water.
- Heat 2 inches of oil in a pan over medium heat.
- Fry the rolls until golden brown, about 4-5 minutes per side.
- Drain on paper towels and serve hot with dipping sauce.
Notes
- Adjust seasoning to taste.
- Serve with nuoc cham or sweet chili sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg