Side Dishes
Vietnamese egg rolls with carrots deliver the perfect balance of crispy wrappers and sweet-savory fillings—just like your favorite takeout, but made fresh at home. ✨ The secret lies in the delicate dough and precise rolling technique that creates those signature golden, crackling edges while keeping the filling tender inside.
This recipe brings authentic Vietnamese flavors to your kitchen with a vegetarian-friendly twist. We'll make the dough from scratch (it's easier than you think!), then fill it with shredded carrots, mushrooms, and aromatics like garlic and green onions.
The filling gets a boost from a simple sauce that mimics the umami depth of traditional fish sauce—just use vegetarian soy sauce instead.
What you'll end up with is a plate of egg rolls that are crispy on the outside, tender on the inside, and packed with bright, fresh flavors. The aroma alone will have everyone asking for seconds, and the best part?
You can fry them for that classic crisp or steam them for a lighter option. Let's get rolling!
These egg rolls pair perfectly with a sweet chili dipping sauce or a tangy tamarind glaze. Whether you're serving them as an appetizer or a main dish, they're sure to impress.
The dough is surprisingly forgiving, and the filling comes together in just minutes—making this a recipe that's both rewarding and approachable.
Ingredients for vietnamese egg roll recipe with carrots
Six ingredients for the dough, seven for filling—nothing exotic, just bright, fresh flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | For dough, sifted preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Granulated Sugar 🍚 | 1 tbsp | For dough sweetness |
| Medium Carrots 🥕 | 3 whole | Shredded, about 2 cups |
| Shiitake Mushrooms 🍄 | 8 oz | Sliced thin, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Minced, aromatic base |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green |
| Vegetarian Soy Sauce 🥢 | 2 tbsp | For umami depth |
| Rice Vinegar 🍶 | 1 tbsp | For tangy balance |
| Sesame Oil 🫒 | 1 tsp | Toasted, for aroma |
| Vegetable Oil 🫒 | 2 cups | For frying, high smoke point |
| Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground White Pepper 🌶️ | ¼ tsp | Subtle seasoning |
The flour is non-negotiable here—King Arthur or Gold Medal brands are my go-tos for that perfect dough texture. Butter matters too—use cold, cubed butter for flaky layers. If you're in a pinch, vegetable shortening works in a bind, but real butter gives that authentic crisp. Carrots? Orange carrots are traditional, but purple or yellow work too—they just add a fun twist. Look for fresh, firm mushrooms at Whole Foods or your local Asian market—they hold up better when sliced thin.
No vegetarian soy sauce? Coconut aminos is the closest substitute, though it's pricier. The rice vinegar can be swapped for apple cider vinegar, but taste first—some brands are tangier. Sesame oil is all about aroma, so don't skip it, but if you're avoiding it, toasted sesame seeds sprinkled on top work too. For the mushrooms, shiitake or cremini are ideal, but button mushrooms in a pinch will do. The carrots can be pre-shredded (the bagged kind), but freshly grated is always better—just don’t overdo it or the filling gets soggy.
Dough keeps for 3 days wrapped in plastic in the fridge, or 1 month frozen between parchment paper. The filling is best used fresh but can be prepped ahead and stored for 2 days. For frying, keep the oil at 350°F—any hotter and the wrappers burn before they crisp. Leftover egg rolls? Air fry at 375°F for 5 minutes to revive the crunch. Store fried rolls in a single layer with parchment between them to keep them crispy.
Why You'll Love This Recipe
- No-Fuss Wraps: I swear by this dough—just flour, butter, and sugar. No kneading, no fuss, and it rolls out smoother than store-bought. The secret? Chill the dough for 30 minutes, and you’ll never tear a wrapper again.
- Sweet-Savory Magic: That caramelized sugar crust? Chef’s kiss. It balances the earthy shiitake mushrooms and the crisp, fresh carrots like nothing else. Honestly, the first time I bit in, I thought, “Why didn’t I do this sooner?”
- Lunchbox Legend: These keep like a dream—fridge for 3 days or frozen for a month. Pack them cold for a crisp bite, or reheat until golden. My kids beg for them in their lunches, and my husband “accidentally” eats mine when I’m not looking.
- Budget Crunch Hero: Carrots and mushrooms stretch into a whole meal, and that buttery dough? A fraction of the cost of pre-made wrappers. I’ll be real: this recipe saved my grocery budget more times than I can count.
Step-by-step instructions for Vietnamese egg rolls
Here's how to make golden, crispy egg rolls with a perfect balance of sweet and savory fillings.
👨🍳 Step 1: Make the Wrapper Dough
In a large bowl, combine the 2 cups all-purpose flour and 1 tbsp granulated sugar. Cut in the ½ cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Here's the thing—cold butter is key for flaky layers, so don't let it soften.
Gradually add ¼ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be slightly shaggy but hold when pressed. Turn it out onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes—this resting time relaxes the gluten for easier rolling later.
🥘 Step 2: Prepare the Sweet-Savory Filling
In a large skillet, heat 1 cup vegetable oil over medium heat. Add the 8 oz sliced shiitake mushrooms and cook for 4-5 minutes until they release their moisture and begin to brown. Remove mushrooms with a slotted spoon and set aside.
In the same pan, add 2 tbsp vegetable oil and sauté the 4 minced garlic cloves and 3 thinly sliced green onions for 30 seconds until fragrant. Add the 3 shredded medium carrots and cook for 3 minutes until slightly softened. Return the mushrooms to the pan and stir in the 2 tbsp vegetarian soy sauce, 1 tbsp rice vinegar, and ½ tsp salt. Cook for another 2 minutes until everything is well combined. Remove from heat and stir in the 1 tsp sesame oil and ¼ tsp ground white pepper. Let cool completely before using.
🍳 Step 3: Roll and Fry the Egg Rolls
Divide the chilled dough into 6 equal pieces (about 3 ounces each) and roll each into a 6-inch circle on a floured surface. Place 2 tablespoons of the filling near the edge of each circle. Here's where it gets fun—fold the filling into a half-moon shape, then roll tightly from the wide end to form a cylinder. Seal the edge by pinching with your fingers and pressing gently.
Heat 2 cups vegetable oil in a deep fryer or heavy pot to 350°F (use a thermometer—this is critical). Fry the egg rolls 2-3 at a time for 3-4 minutes until golden brown on all sides. Drain on a wire rack or paper towels. Watch carefully—they crisp up quickly once out of the oil, so don't overcook. Keep warm in a 200°F oven while frying the remaining rolls.
⏰ Step 4: Serve Immediately
Serve the egg rolls hot with your favorite dipping sauce. The wrappers should be crispy and golden, while the filling stays tender with just the right balance of sweet carrots, umami mushrooms, and aromatic garlic. If they lose crispness while waiting, reheat in a 375°F oven for 3-5 minutes—just until warmed through.
Real talk: the secret to perfect egg rolls is keeping everything hot. The moment they come out of the fryer is when they're at their crispy best. Don't skip the resting time for the dough—it makes all the difference in how easily they roll and how crispy they become.
Pro Tips For Making Vietnamese Egg Roll Recipe With Carrots
- STEAM CARROTS UNTIL TENDER: Skip the raw bite—parboil or steam your carrots for 8-10 minutes until a knife slides in like butter. Overcooked? They’ll turn mushy in the roll. Undercooked? You’ll be chewing through crunchy walls instead of savoring the filling. (I learned this after making my first batch with "al dente" carrots—spoiler: it was a disaster.)
- SWEAT MUSHROOMS DRY FIRST: Before adding them to the filling, pat shiitake slices completely dry and sear in butter until all moisture evaporates. Wet mushrooms release water, turning your filling into a soggy mess. Trust me, the extra 2 minutes now save you from a sad, limp egg roll later.
- CHILL DOUGH 30 MINUTES: Roll out the dough when it’s cold straight from the fridge—yes, even if you’re eager to start. Warm dough shrinks when baked, and you’ll end up with a lumpy, uneven egg roll. Cold dough stays put, giving you that perfect, smooth shape. (Your future self will curse you if you skip this.)
- USE BUTTER SPARINGLY IN DOUGH: The recipe calls for butter, but don’t overdo it—stick to the amount listed. Too much fat makes the dough greasy and hard to roll, and the egg roll will taste more like a biscuit than a delicate pastry. If you must add extra, use ice water instead. (I’ve made this mistake three times—don’t be the fourth.)
Pro cooking tips for perfect results
Dough Mastery
Chilling the dough for 30 minutes is non-negotiable—it relaxes the gluten and makes rolling a breeze. I like to flatten each piece into a 6-inch circle using a rolling pin, but if you don’t have one, a heavy wine bottle works in a pinch.
The key is even pressure: roll from the center outward, rotating the dough as you go. Too thin? The filling will burst through; too thick? They won’t crisp properly. Aim for ⅛-inch thickness—just like a crispy tortilla. 💫
Filling Balance
The veggie-to-liquid ratio is everything here. Too much sauce? The filling gets soggy. Too little? It’s bland. I measure 2 tbsp filling per roll—just enough to fill the wrapper without overstuffing. For extra flavor, pulse the mushrooms in a food processor until finely chopped before cooking.
This distributes their umami deeper into the filling. And always let the filling cool completely before rolling—warm filling makes the dough sticky and hard to seal.
Sealing Secrets
Pinching the edges is an art, but don’t overthink it. Start at one end, press firmly with your thumb, then roll toward the center while pinching. The goal is a tight, airtight seal—no gaps!
If the dough cracks while rolling, just patch it with a bit of water and keep going. Pro tip: Use a small amount of egg wash (1 egg yolk + 1 tbsp water) on the sealed edge before frying. It creates a golden, glossy finish that’s irresistible. 🔥
Frying Like a Pro
Temperature control is everything. Use a deep-fry thermometer—350°F is your sweet spot. If the oil smokes or the egg rolls brown too fast, it’s too hot. Fry in batches of 2-3 to avoid crowding (crowded rolls steam instead of crisp).
Drain on a wire rack, not paper towels—trapped moisture kills crispness. Keep fried rolls in a 200°F oven while finishing the batch; they’ll stay warm and crispy for up to 20 minutes.
Steaming Alternative
No fryer? No problem. Steam the sealed egg rolls in a bamboo steamer over boiling water for 12-15 minutes. They’ll be tender and slightly chewy, not crispy, but perfect for a lighter meal.
Brush with 1 tsp soy sauce + 1 tsp sesame oil after steaming for extra flavor. I love serving them with a side of quick-pickled cucumbers to cut through the richness.
Make-Ahead Magic
Prep the dough and filling ahead, then freeze unrolled circles with filling on a tray. Once frozen solid, transfer to a bag. To use, thaw in the fridge overnight, then roll and fry as directed.
The dough stays pliable, and the filling holds its shape. For extra crispiness, sprinkle cornstarch on the work surface before rolling—it prevents sticking and adds a subtle crunch to the finished rolls. ✨
Nutrition facts
Frequently asked questions
Can I make these egg rolls without frying?
For a lighter version, steam the sealed egg rolls in a bamboo steamer over boiling water for 12-15 minutes. They'll be tender and chewy instead of crispy, but still delicious. Brush with 1 tsp soy sauce + 1 tsp sesame oil after steaming for extra flavor. Pair them with quick-pickled cucumbers for balance.
What’s the best way to store leftover egg rolls?
Keep fried egg rolls in an airtight container at room temperature for up to 2 days, but they’re best reheated in a 375°F oven for 3-5 minutes to revive the crunch. For longer storage, freeze them (unfrozen) for up to 1 month. Thaw overnight in the fridge before reheating.
Can I substitute other vegetables in the filling?
Yes! Swap mushrooms for bell peppers or cabbage for extra crunch, or add bok choy or bean sprouts for freshness. Just ensure the veggies are finely chopped and cooked until tender to avoid soggy rolls. Carrots add natural sweetness, but zucchini or sweet potato work too if you prefer a different texture.
Why did my egg rolls turn out soggy?
Soggy egg rolls usually mean overstuffing, undercooked filling, or oil that’s too cool. Use 2 tbsp filling per roll max, and ensure the filling is fully cooled before rolling. Fry at 350°F (use a thermometer!) and drain on a wire rack—not paper towels—to preserve crispness. Overcrowding in the fryer also causes steaming instead of frying.
How do I make the dough extra crispy?
For maximum crispiness, chill the dough longer (1 hour instead of 30 minutes) and roll it thinner (⅛-inch). Brush the sealed edges with egg wash (1 egg yolk + 1 tbsp water) before frying, and fry in 350°F oil until golden. Sprinkle cornstarch on the work surface while rolling to prevent sticking. Keep fried rolls in a 200°F oven while finishing the batch.