If you ever wondered how to make your own egg rolls, you came to the right place!
These Vietnamese-inspired egg rolls are filled with mushrooms, carrots, and potatoes, and come with a sweet and spicy dipping sauce. Tender on the inside, extra crispy on the outside, and very easy to make. Let’s do it!
For the filling, I went with a base of potatoes that helps hold everything together. Traditionally, taro is used instead of potatoes, but since I find taro a bit difficult to find sometimes, I used potatoes that actually make a very good substitute.
We start by boiling the potatoes until tender. Next, we roughly mash them using a fork and mix it with the other veggies: carrots and mushrooms. Both not only add texture, but also a lot of flavor.
Season with salt and pepper and we are ready to start rolling! Quick tip: If your egg roll wrappers are very thin, roll the filling in two wrappers instead of one. It will make them extra crispy!
The egg rolls are then fried for a few minutes until golden brown and crispy. I would guess these egg rolls could also be baked, but I haven’t tried it yet.
The spicy dipping sauce is easy to make and requires just 6 ingredients. We simply combine soy sauce, lime juice, and water with sugar, garlic, and chili in a small bowl.
Let me know in the comments if you try this recipe!
- 4–5 small potatoes*, I used small Yukon gold (yield about 3/4 cup mashed potatoes)
- 1/3 cup dry black mushrooms
- 1 carrot, very finely chopped
- 1/2 cup finely chopped mushrooms (I used king oyster)
- 1/4 tsp salt
- 1 tsp sugar
- 12 egg roll wrappers
- 1/3 cup vegetable oil
- 1 tbsp (15ml) soy sauce
- 1/4 cup (60ml) water
- 1/2 tsp lime juice
- 2 cloves of garlic, minced
- 1 small chili, finely chopped
- 1 tbsp (7g) sugar
- salt to taste
- Place the potatoes in a medium size pot and cover with water. Bring to a boil over medium heat, and let it boil for 10-15 minutes, or until the potatoes are tender.
- Remove from heat and drain. Let the potatoes cool a few minutes before peeling them.
- In the meantime, soak the dry mushrooms in cold water for at least 10 minutes, or until soft. Very finely cut (or grate) the carrot and mushrooms.
- In a large mixing bowl, mash the potatoes using a fork until roughly mashed. Add the diced carrot and mushroom. Finely cut the dry mushrooms as well and add to the bowl. Using a wooden spoon, mix everything together until well combined. Season with salt and sugar and mix again. Taste and adjust seasonings if needed. At this point, you can tweak the seasonings to your liking by adding spices like five-spice, ginger, or even a drizzle of sesame oil for extra flavor. Personally I didn’t add any extras as I kept it simple.
- Lay one egg roll wrapper on a clean cutting board. Place about 1/4 cup of the filling in the center of the wrapper and shape it into a log. Fold the bottom corner of the wrapper over the filling. Next, fold the right and left corners to enclose it. Continue rolling up tightly until it is closed. Transfer to a clean plate and repeat with the remaining wrappers and filling.
- Heat the vegetable oil in a deep skillet (or large saucepan). Once hot, fry 4-5 egg rolls at a time, until golden brown on each side, about 3 minutes. Transfer to a plate lined with kitchen paper towel to remove excess oil. Serve hot with the spicy dipping sauce!
- In a small bowl, combine the soy sauce, water, lime juice, garlic, chili, and sugar. Mix to combine. Taste and adjust saltiness and sweetness to your liking.
*If you want to make these more traditional, use taro instead of potatoes.
No nutritional information for this recipe as it is fried and hard to calculate.