Pâtés Impériaux Vietnamese Egg Rolls

Name: Pâtés Impériaux Vietnamese Egg Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 egg rolls
Cuisine: Vietnamese
Ingredients: 500 g ground pork; 250 g shrimp (peeled, deveined, and chopped); 1 cup carrot (grated); 1 cup cabbage (finely shredded); 1 cup bean sprouts; 3 green onions (finely chopped); 2 cloves garlic (minced); 2 tbsp fish sauce; 1 tsp ground black pepper; 24 rice paper wrappers; 4 cups vegetable oil (for frying)

50 min 24 egg rolls Medium

All Recipes

Crispy and savoury Vietnamese egg rolls filled with pork and vegetables, perfect for any gathering.

Prep

30 min

Cook

20 min

Total

50 min

Servings

Difficulty

Medium

Pâtés impériaux, or Vietnamese egg rolls, are a delightful appetizer that combines crispy rice paper with a savoury filling of ground pork, shrimp, and vegetables. These rolls are a staple in Vietnamese cuisine, often served at gatherings and celebrations. The key to a perfect pâté impérial lies in the balance of flavours and the crispiness of the outer layer. The filling is seasoned with traditional Vietnamese spices, while the rice paper provides a crunchy texture that is utterly satisfying.

Ingredients

Servings

Filling

Assembly

Instructions

Prepare the filling

In a large bowl, combine ground pork, chopped shrimp, grated carrot, shredded cabbage, bean sprouts, green onions, minced garlic, fish sauce, and ground black pepper. Mix well until all ingredients are evenly incorporated.

Pro tip: For a smoother texture, use your hands to mix the filling thoroughly.

Soften the rice paper

Fill a shallow dish with warm water. Submerge one rice paper wrapper at a time for about 5 seconds until just softened. Place on a clean kitchen towel to absorb excess water.

Pro tip: Do not over-soak the wrappers; they should be pliable but not too soft to tear easily.

Fill and roll

Place about 1 to 2 tablespoons of filling on the lower third of the rice paper. Fold the bottom edge over the filling, fold in the sides, and roll tightly to enclose the filling.

Pro tip: Ensure the rolls are tightly packed to maintain their shape during frying.

Heat the oil

In a large saucepan or deep fryer, heat vegetable oil to 350°F (175°C).

Pro tip: Use a thermometer to maintain a consistent oil temperature for even frying.

Fry the egg rolls

Carefully add a few egg rolls at a time to the hot oil. Fry for about 5 to 7 minutes, turning occasionally, until golden brown and crispy. Use a meat thermometer to check that the internal temperature of the filling reaches 160°F (71°C) by probing the center of an egg roll. Remove with a slotted spoon and drain on paper towels.

Pro tip: Avoid overcrowding the pan to ensure even cooking.

Serve

Serve the egg rolls hot, accompanied by nuoc cham dipping sauce.

Pro tip: For a complete experience, serve with fresh lettuce and herbs.

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Tips & Tricks

<ul><li>Use fresh ingredients for the best flavour and texture.</li><li>Roll tightly to prevent oil from seeping in during frying.</li><li>Serve with a nuoc cham dipping sauce for authentic taste.</li><li>Freeze uncooked rolls for easy make-ahead appetizers.</li></ul>

Serving Suggestions

Serve these egg rolls hot with a side of nuoc cham, a traditional Vietnamese dipping sauce. They pair wonderfully with fresh herbs and lettuce wraps for a refreshing contrast. To make ahead, you can freeze the uncooked rolls and fry them directly from frozen, adding a few extra minutes to the cooking time. Store leftovers in the refrigerator for up to two days, and reheat in the oven to maintain crispiness.