Vietnamese Rice Paper Egg Rolls

These Vietnamese rice paper egg rolls are incredibly tasty—I enjoy them so much, and I often serve them to my guests as appetizers. They always love them too! You can easily make these at home. I usually enjoy them with nước chấm sauce, but feel free to use your favorite dipping sauce. Hoisin-peanut sauce is also a delicious alternative.

I’ve always loved rice paper recipes, and I especially enjoy these rolls with a fresh Cucumber Salad Vinegar. You can pair them with your own favorite fresh salad or any other dish you like. This is the second recipe I’ve made using rice paper—my first was a Rice Paper Omelette.

Ingredients

• Rice paper wrappers
• Eggs
• Vegetable oil (for cooking eggs)
• Cooked shrimp, sliced thinly (or substitute with cooked chicken or tofu)
• Shredded lettuce (plus extra whole leaves for serving)
• Fresh cilantro, chopped
• Fresh mint, chopped
• Onion, finely chopped
• Dried wood ear mushrooms (rehydrated and finely sliced)
• Dried mung bean noodles (soaked in hot water and chopped)
• Fish sauce
• Salt and pepper
• Dipping sauce (such as nuoc cham or hoisin-peanut sauce)

How to Make Vietnamese Rice Paper Egg Rolls

Step 1: Rehydrate and prep the dried ingredients

Wood ear mushrooms are sold dried and must be softened before use. Place about ¼ cup of the dried mushrooms in a bowl and pour warm (not boiling) water over them. Let them sit for 15 minutes or until fully expanded and soft.

Once rehydrated, drain the water, gently squeeze the mushrooms dry to remove excess liquid, and slice them into thin strips using a sharp knife or kitchen scissors. Set aside.

Dried mung bean noodles (also called glass noodles or bean thread noodles) come in bundles. Break apart about ½ cup’s worth of the dry noodles and place them in a separate bowl.

Cover with hot water and let them soak for 10 minutes, or until they become clear and soft. Drain the noodles, then chop them roughly into short 1–2 inch lengths so they mix well into the filling.

Step 2: Cook and chop the eggs

Crack 4 large eggs into a bowl, add a pinch of salt and pepper, and beat with a fork until fully blended.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Once hot, pour in the beaten eggs.

Stir gently with a spatula to scramble the eggs until they are just cooked through — not too dry, but no longer runny.

Remove the eggs from the pan, let them cool slightly, and chop them into small pieces so they blend evenly with the rest of the ingredients.

Step 3: Mix the filling

• In a large mixing bowl, combine:
  
  • The chopped scrambled eggs
  • 1 cup cooked shrimp, sliced thinly (or use cooked, shredded chicken or small tofu cubes if preferred)
  • The rehydrated and sliced wood ear mushrooms
  • The softened, chopped mung bean noodles
  • 1 small onion, finely diced
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh mint, chopped
    

Season the mixture with 1 tablespoon fish sauce and a bit of salt and pepper to taste.

Mix thoroughly with a large spoon or your hands (use gloves if preferred) until all ingredients are evenly combined. The mixture should be moist but not soggy.

Step 4: Soften the rice paper wrappers

Fill a wide, shallow dish or pie plate with warm water — not too hot or the rice papers will tear.

Take one rice paper wrapper at a time and dip it into the warm water, turning it gently for about 5–8 seconds until it just starts to soften.

Don’t leave it in the water too long, as it will continue to soften on the surface and may tear when rolling.

Lay the softened wrapper flat on a clean cutting board or a damp kitchen towel to prevent sticking.

Step 5: Assemble the rolls

On the bottom third of the softened rice paper wrapper, place a small piece of whole lettuce leaf (this helps hold the filling and adds crunch).

On top of the lettuce, spoon 2–3 tablespoons of the filling mixture.

Begin rolling:

• First, fold in the left and right sides of the wrapper toward the center to contain the filling.
  
• Then, roll tightly upward from the bottom, holding the filling in place with your fingers as you go.
  
• Press gently as you roll to ensure a firm, compact shape.
  

The rice paper should seal itself naturally once fully rolled due to its sticky texture.

Step 6: Repeat and store properly

Continue the process with the remaining rice paper wrappers and filling.

As you finish each roll, place it on a plate lined with a damp paper towel, and cover it with another damp towel to prevent drying or cracking.

You can serve immediately or chill in the refrigerator briefly.

Step 7: Serve and enjoy

Arrange the finished rolls on a serving platter.

Garnish with extra lettuce leaves on the side and serve with a dipping sauce of your choice. Traditional Vietnamese dipping sauces include:

• Nuoc cham
• Hoisin-peanut sauce

Pro Tips

Only dip the rice paper wrappers in warm water for about 5–8 seconds. They’ll continue to soften once placed on your work surface, so avoid over-soaking, which can make them too delicate and likely to tear.

Use a slightly damp cutting board or a clean, moist kitchen towel to assemble the rolls. This prevents the rice paper from sticking and helps maintain flexibility while rolling.

Place a whole lettuce leaf down first before adding any filling. This layer helps absorb moisture from the ingredients, keeps the wrapper from becoming soggy, and adds a fresh, crisp bite.

Be mindful not to overfill each wrapper. Using 2–3 tablespoons of filling allows you to roll the paper tightly without it bursting or becoming too bulky.

As you finish rolling each egg roll, place it under a lightly damp towel. This keeps the wrappers soft and prevents them from drying out before serving.

These rice paper egg rolls taste best when enjoyed fresh. If you must store them in the fridge, bring them to room temperature before serving to restore their soft texture.

To save time, you can prepare ingredients like scrambled eggs, herbs, mushrooms, and noodles in advance. Store each component separately in airtight containers in the refrigerator until you’re ready to assemble.

For a neater appearance or easier dipping, slice the finished rolls diagonally in half using a sharp knife just before serving.

Variations

For a protein change, shredded cooked chicken or chopped grilled chicken can be used instead of shrimp. It makes the rolls more filling and savory.

For a vegetarian or vegan version, substitute the shrimp and eggs with firm tofu. Pan-fry the tofu until golden, then chop it before mixing into the filling.

Canned tuna can also be used in place of shrimp. Mixing it with a little mayonnaise or a squeeze of lime juice adds extra flavor and moisture.

To introduce more crunch, add thinly sliced or julienned vegetables such as carrots, cucumbers, or daikon radish. These ingredients also bring a refreshing contrast.

Bean sprouts are a classic Vietnamese addition that gives a light and crisp texture. Add a small handful to each roll if you like extra crunch.

For a spicy version, include thin slices of red chili or a dash of sriracha in the filling. You can also mix chili garlic sauce into your dipping sauce for a bolder flavor.

Fresh Thai basil or perilla leaves can be added alongside mint and cilantro for a more aromatic and authentic herbal note. Chopped green onions or chives work too for a touch of sharpness.

If you want a crispy texture, lightly brush the rice paper rolls with oil and grill them until golden on the outside. This gives a nice contrast between a crisp shell and a soft interior.

To go fully vegan, omit the eggs and shrimp and replace them with extra tofu, wood ear mushrooms, and vegetables. Add a splash of soy sauce and sesame oil for deeper umami flavor.

If you’re craving a fried version, roll them tightly and deep-fry the rice paper egg rolls carefully. This method makes them extra crispy — just ensure the seams are sealed well so they don’t open in the oil.