Vietnamese No-Roll Egg Roll (Viral)
No-roll egg rolls are my spin on the viral no-fold dumpling recipe, made with classic Vietnamese egg roll filling and cooked in the air fryer. This easy shortcut saves so much time on rolling but still tastes so delish!
Ingredients
- ⅓ cup bean thread noodles
- ½ lb minced pork
- ½ cup minced shrimp
- 2 eggs beaten
- ½ cup minced carrot
- ¼ cup minced onion
- ½ cup minced wood ear mushrooms
- 2 tbsp minced shallots
- 2 tbsp minced garlic
- 1 tsp pepper
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp fish sauce
- 10 egg roll wrappers, cut in half
Dipping sauce
- Vietnamese dipping sauce, nước chấm
Instructions Start Cooking
- Place the bean thread noodles in a large bowl and cover with room temperature water. Soak for 15 minutes, or until softened. Drain well and roughly chop if needed for easier mixing.⅓ cup bean thread noodles
- In a large mixing bowl, combine the softened noodles with the remaining filling ingredients. Mix thoroughly until evenly distributed.½ lb minced pork, ½ cup minced shrimp, 2 eggs beaten, ½ cup minced carrot, ¼ cup minced onion, ½ cup minced wood ear mushrooms, 2 tbsp minced shallots, 2 tbsp minced garlic, 1 tsp pepper, 1 tsp salt, 1 tsp sugar, 1 tbsp fish sauce
- Lightly moisten one half of an egg roll wrapper with water. Fold the dry half over to create a square. Repeat with remaining wrappers.10 egg roll wrappers
- Place the folded wrappers on a clean work surface and lightly spritz the tops with cooking spray. Add about 2 Tbsp of filling onto the sprayed side. Evenly spread the filling and repeat for each wrapper.
- Preheat the air fryer to 380°F.
- Working in batches, arrange the wrappers in a single layer in a greased air fryer basket. Air fry for 15–20 minutes, or until golden brown and the edges are crisp.
- Let cool slightly before serving with Vietnamese dipping sauce (nước chấm).Vietnamese dipping sauce
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