Side Dishes
This Vietnamese egg roll recipe with carrots delivers the perfect balance of crispy wrappers and sweet-savory filling—no meat required. 🌟 The secret lies in a delicate wheat flour dough that crisps to golden perfection while encasing a flavorful mix of shredded carrots, mushrooms, and aromatic herbs.
I've perfected this vegetarian version to capture that authentic restaurant crunch without requiring specialty ingredients.
The dough preparation is simpler than you'd think—just flour, water, and a touch of oil—mixed and rolled into thin sheets that transform into crispy, paper-thin wrappers when fried.
The filling combines shredded carrots with mushrooms, green onions, and a savory-sweet sauce made from fish sauce (or vegetarian alternative), sugar, and lime juice. It's the kind of dish that proves homemade can rival takeout.
By the time you're done, you'll have golden, crispy egg rolls that shatter slightly when bitten into, revealing tender filling inside. The carrots add natural sweetness that balances the umami depth from mushrooms and fish sauce, while fresh herbs bring brightness.
These are perfect for appetizers, lunch boxes, or a light dinner with a side of sweet chili sauce.
What makes this recipe work is the technique: rolling the dough thin enough for crispiness without tearing, frying in small batches for even cooking, and letting the filling absorb flavors during assembly.
The result is restaurant-quality egg rolls that taste like they came from a bustling Vietnamese street market—just with fewer calories and no delivery wait.
Ingredients for vietnamese egg roll recipe with carrots
Fourteen ingredients transform into restaurant-quality egg rolls with crispy wrappers and sweet-savory filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Unbleached for best texture |
| Vegetable Oil 🫒 | ¼ cup | For dough and frying |
| Water 💧 | ¾ cup | Room temperature preferred |
| Carrots 🥕 | 2 medium | Shredded with peeler |
| White Mushrooms 🍄 | 8 oz | Finely sliced |
| Green Onions 🧅 | 4 whole | White and green parts separated |
| Vegetarian Fish Sauce 🍶 | 2 tbsp | Or coconut aminos substitute |
| Granulated Sugar 🍚 | 1 tbsp | White or brown preferred |
| Fresh Lime Juice 🍋 | 1 tbsp | From 1 lime |
| Fresh Thai Basil 🌿 | ¼ cup | Chopped finely |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Vegetable Oil (for frying) 🫒 | 2 cups | High smoke point oil |
The flour is the foundation—King Arthur brand works best for that delicate texture. If you can't find it, Bob's Red Mill is a solid alternative. The carrots should be bright orange and firm, with no soft spots. For mushrooms, cremini or shiitake add deeper flavor if you want to splurge. The vegetarian fish sauce is non-negotiable for that authentic umami—Red Boat makes a great one. If you can't find it, coconut aminos at a 1:1 ratio works in a pinch, though the flavor will be slightly different.
No Thai basil? Sweet basil or Italian basil will work, though the aroma won't be quite the same. The lime juice should be freshly squeezed—bottled just doesn't cut it. For the dough, if you're worried about tearing, add 1 tsp extra oil to make it more pliable. The filling can be prepped up to 2 days ahead and stored in the fridge. The dough, however, should be made fresh day-of for best crispiness. If you're making these for a party, double the dough recipe—they disappear fast!
Freshly made egg rolls keep for 1 day in the fridge if stored properly—wrap tightly in a clean kitchen towel to maintain crispiness. For longer storage, freeze uncooked egg rolls on a tray first, then transfer to a bag. They'll keep for 2 months frozen. To reheat, fry from frozen for 2-3 minutes longer than fresh. The filling reheats beautifully too—just warm it through in a skillet with a splash of water to prevent drying. These are perfect for meal prep—portion into containers with a side of sweet chili sauce for grab-and-go lunches.
Why You'll Love This Recipe
- No-Fuss Dough: I swear, the wrapper comes together faster than I can say "deep-fry." Just flour, water, and a pinch of salt—no rolling pins, no stress. The key? Let it rest for 10 minutes while you prep the filling, and you’ll get that perfect, paper-thin pliability without the fuss.
- Carrot-Crispy Magic: That shredded carrot in the filling? It’s the star. When you fry these, the edges get this addictive crunch while the inside stays tender—like a hug from your favorite takeout spot. (Honestly, my kids fight over them before the dipping sauce even hits the table.)
- Lunchbox Hero: Between us, these are my go-to for packed lunches. They reheat beautifully in the air fryer (yes, even the next day) and hold up in a bento box better than store-bought versions. Swap in leftover chicken or tofu? Suddenly you’ve got a weeknight meal solved.
- Pantry Staple Power: I make a batch every month because the ingredients cost less than half of what I’d pay for frozen egg rolls. Plus, the mushrooms add this umami depth that makes it feel fancy—without the grocery bill. Leftovers? Toss them in a stir-fry or chop them up for ramen. Zero waste, all flavor.
Step-by-step instructions for Vietnamese egg roll wraps
Master the art of Vietnamese egg rolls with this method—crispy wrappers and perfectly balanced filling every time.
👨🍳 Step 1: Make the Wrap Dough
In a large mixing bowl, combine the 2 cups all-purpose flour and 0.5 tsp salt. Create a well in the center and add the 0.25 cup vegetable oil and 0.75 cup water. Mix with a fork until a shaggy dough forms, then knead by hand for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
Cover the dough with a damp towel and let it rest for 30 minutes at room temperature. This resting period relaxes the gluten, making the wraps easier to roll out. I like to divide the dough into 4 equal portions now—this makes handling easier later.
🍳 Step 2: Prepare the Sweet-Savory Filling
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the 8 oz finely sliced white mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. Remove the mushrooms and set aside.
In the same pan, add the 2 medium shredded carrots and cook for 3 minutes until slightly softened. Stir in the white parts of 2 green onions (chopped), 1 tbsp granulated sugar, and 2 tbsp vegetarian fish sauce. Cook for 2 more minutes until the carrots are tender but still vibrant.
🥘 Step 3: Assemble and Roll the Egg Rolls
Roll one portion of dough between two sheets of parchment paper until it forms a 6-inch circle (about ⅛-inch thick). Place 2 tablespoons of filling near the center, then fold the sides inward and roll tightly into a cylinder. Seal the edge with a little water to ensure it sticks.
Repeat with the remaining dough and filling. I like to keep the rolls about 4 inches long—this size fries up perfectly without breaking. Place them seam-side down on a plate and cover with a towel to prevent drying.
🔥 Step 4: Fry to Crispy Perfection
Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry 2 egg rolls at a time for 3-4 minutes until golden brown on all sides. The oil should bubble gently but not smoke excessively. Drain on a wire rack or paper towels.
For extra crispiness, increase the oil temperature to 375°F for the last 30 seconds of frying. This high-heat finish creates that satisfying crunch. Serve immediately while still hot and crispy.
🍽️ Step 5: Garnish and Serve
Transfer the fried egg rolls to a serving platter. Drizzle with the remaining 1 tbsp fresh lime juice and sprinkle with the 0.25 cup chopped fresh Thai basil and green onion tops. The acidity from the lime brightens the sweet-savory filling, while the basil adds freshness.
Serve with a side of hoisin sauce or sweet chili sauce for dipping. Each bite should deliver a perfect balance of crispy wrapper, tender filling, and vibrant flavors—just like from a Hanoi street stall.
Pro Tips For Making Vietnamese Egg Roll Recipe With Carrots
- STEAM THE CARROTS FIRST: I learned this the hard way—raw carrots in egg rolls turn to mush when fried. Thinly slice them (about 1/8-inch thick) and blanch in boiling water for 1 minute before filling. This keeps them crisp-tender instead of soggy. (Yes, even if you’re impatient like me.)
- USE COLD WATER FOR DOUGH: The dough’s texture makes or breaks these egg rolls. Mix flour with ice water (about 1/2 cup cold water per 2 cups flour) and chill the dough for 30 minutes. Cold water prevents stickiness, and resting tightens the gluten for a crispier finish—no more dough that tears when rolling.
- SKIP THE OVERFILLING: Packing too much filling is how you end up with broken egg rolls. Use about 2 tablespoons of filling per roll—enough to stretch the dough but not strain it. Overstuffed rolls burst when frying, and no one wants to clean that mess.
- FRY IN BATCHES OF 3: Crowding the pan drops the oil temperature, leading to greasy, unevenly cooked rolls. Fry 3 at a time in 350°F (175°C) oil until golden (about 2-3 minutes per side). The oil should sizzle but not smoke—resist the urge to rush, or you’ll end up with dough that’s raw inside.
Dietary considerations for this recipe
Vegetarian Adaptations
This recipe swaps traditional pork for a flavorful vegetarian filling using mushrooms and vegetarian fish sauce (or coconut aminos). The mushrooms provide that umami depth that mimics meaty textures, while the carrots add natural sweetness. I've tested this with shiitake mushrooms too—they bring an earthy richness that works beautifully. 🌱
Gluten-Free Option
For gluten-free egg rolls, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill. You may need to add 1 extra tablespoon of oil to the dough for flexibility.
The texture will be slightly different but still crispy. I've made these with a tapioca starch-based blend for extra crispiness when frying.
Allergen Considerations
This recipe is naturally egg-free and dairy-free, but always check your vegetarian fish sauce for hidden allergens. If you're avoiding soy, use coconut aminos instead. For nut-free kitchens, ensure your vegetable oil is refined and processed in a nut-free facility. The carrots and mushrooms are naturally allergen-free ingredients.
Low-Carb Version
To reduce carbs, replace ½ cup of flour with ½ cup almond flour in the dough. The texture will be slightly denser but still crispy. For the filling, use extra mushrooms and cauliflower rice to bulk up the volume while keeping carbs in check.
I've found this works well with 2 tbsp almond flour per batch.
Meal Prep Adjustments
For make-ahead prep, assemble the egg rolls but skip frying until ready to serve. Store uncooked rolls in the fridge for up to 2 days or freeze for 1 month.
When ready to eat, fry from frozen—just add 30-60 seconds to the cooking time. The filling reheats beautifully in a skillet with a splash of water to maintain moisture. 💡
Nutrition facts
Frequently asked questions
Can I make these egg rolls without a rolling pin?
Use a clean wine bottle, glass jar, or even a smooth-sided pan lid to roll out the dough. Press firmly with even pressure to create that ⅛-inch thickness—just avoid pressing too hard or the dough may tear. For extra control, place the dough between two sheets of parchment paper before rolling.
What's the best way to store leftover egg rolls?
Keep them crispy by storing in an airtight container with a clean kitchen towel on top. Reheat in a 350°F oven for 5-7 minutes—this revives the crispiness better than a microwave. For longer storage, freeze uncooked rolls on a tray first, then transfer to a bag for up to 1 month. Fry from frozen for 1-2 minutes longer.
Why did my egg rolls turn out soggy instead of crispy?
Soggy egg rolls usually happen from one of three issues: overcrowding in the oil (fry 2 at a time max), oil temperature too low (aim for 350°F), or dough too thick (should be ⅛-inch). Also ensure your dough rested 30 minutes before rolling—this relaxes the gluten for better crispiness. Drain on a wire rack, not paper towels, to maintain crunch.
Can I bake these instead of frying?
Yes! Brush unrolled egg rolls with oil and bake at 400°F for 12-15 minutes until golden. For extra crispiness, spray with oil halfway through. The texture will be lighter than fried, but still delicious. For best results, bake on a wire rack over a baking sheet to allow air circulation.
What's the secret to getting the filling to stick?
Use a light mist of water along the edge when sealing the egg rolls—this creates a natural glue. Also ensure your filling is not too wet (drain excess moisture from mushrooms) and pack it tightly but not overstuffed. The secret is in the even pressure when rolling—keep the filling centered and roll firmly but gently to prevent bursting.