
Vietnamese Egg Rolls & Mike Nguyen Interview Milwaukee Podcast Network
Today, on Cooking with Milwaukee Community Leaders, Teach for America Milwaukee Executive Director Mike Nguyen is featured. He chats with host Charlie. Mike shares his family’s immigrant story, his educational journey, and his leadership work in the city.


Vietnamese Egg Rolls
In the cooking segment, Mike demonstrates his favorite childhood recipe—homemade pork and shrimp egg rolls. He discusses Teach For America’s mission, funding challenges, and the importance of coaching and community.
Mike’s sons, Apollo and Russell, are willing participants and help prepare the food. And we get help from an audience member, Andre.

You can also listen to the podcast audio version of this interview and cooking episode –
Vietnamese egg rolls are known as chả giò in the South. In the North, they are called nem rán. They are one of Vietnam’s most beloved dishes. They’re crispy, aromatic, and packed with layers of flavor that come from a unique mix of ingredients and cooking techniques.
🥢 What Makes Vietnamese Egg Rolls Special?
1. The Wrapper
Vietnamese egg rolls traditionally use rice paper (bánh tráng) rather than wheat-based wrappers.

- When fried, rice paper creates a light, crackly, blistered texture.
- Northern versions often use wheat wrappers, resulting in a smoother, more uniform crust.
2. The Filling for Vietnamese Egg Rolls

A typical filling is finely chopped and well-balanced:


- Ground pork (or shrimp, crab, or chicken)
- Cellophane noodles (miến) made from mung beans
- Wood ear mushrooms
- Carrots
- Shallots or green onions
- Bean sprouts (optional)
- Egg (to bind)
- Fish sauce, pepper, and a touch of sugar for seasoning








3. Frying Technique
Vietnamese egg rolls are fried twice in many households:

- First, at a lower temperature to cook the interior.
- Then again, briefly at a higher heat for a crisp, golden finish.
- This keeps them crunchy longer, even when served with herbs and dipping sauce.

4. How They’re Served
Vietnamese egg rolls are usually enjoyed:
⭐ Serve with a simple dipping sauce


⭐ Vietnamese Egg Rolls as an appetizer
Wrap lettuce leaves and herbs such as mint, cilantro, and Thai basil. Dip them into nước chấm. It is a sweet–salty–tangy dipping sauce made from fish sauce, lime, sugar, garlic, and chili.
⭐ As a full dish
In bún chả giò — a noodle bowl with:
- Vermicelli rice noodles
- Herbs
- Pickled veggies
- Egg rolls
- Crushed peanuts
- Nước chấm
5. Vietnamese Egg Rolls Variations
- Chả giò hải sản – seafood version with shrimp or crab
- Nem rán Hà Nội – northern style, often lighter in color
- Vegetarian chả giò – tofu, taro, mung bean noodles, jicama, mushrooms

🍽️ What They Taste Like
Expect a very crisp exterior. The interior is savory, slightly sweet, and aromatic. Enjoy the bright freshness of herbs. Experience the zesty punch of dipping sauce. Every bite hits crunchy, juicy, herbal, and tangy notes at once — a very Vietnamese balance.
Vietnamese Egg Rolls
Equipment
- Deep Fryer or deep pan for oil
Materials
- 1 lb ground pork
- ½ lb shrimp
- 1 onion diced
- 1 cup shredded carrots
- Salt & Pepper to taste
- 1 egg for sealing the egg rolls
- 1 pkg egg roll wrappers
- 48 oz Canola Oil for frying the egg rolls
Dipping Sauce
- siracha sauce
- soy sauce
Instructions
For the Egg Rolls
- Add pork, shrimp, carrots, and onions to a bowl and mix by hand.

- Season with salt & pepper to taste

- Heat the oil in a fryer or deep pan
- While the oil heats, make the egg rolls
- Place one wrapper on a plate in a diamond shape.
- Scoop about 1 tbsp of the pork/shrimp mix into the closest corner to you,

- Tightly roll the wrapper about halfway, then fold the two corners in the middle, over the rolled pork mix.

- Continue rolling until there is one corner visible.

- Crack one egg in a bowl and moisten the remaining corner with a little egg, using your finger.

- Roll one more revolution and seal the egg roll with the egg-moistened corner.

To make the dipping sauce
- Combine sriracha sauce and soy sauce in a small bowl or ramekin. Stir to combine. 1 ramekin per person should be plenty

Frying the egg rolls
- Once the oil is hot enough, fry the egg rolls in the hot oil until golden brown. About 5 minutes

- On a paper towel-lined plate, place the cooked egg rolls to absorb excess oil and to cool slightly.

- Serve with dipping sauce on the side

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If you like this recipe, Vietnamese Egg Rolls, you will also enjoy trying another one. It is our recipe for Mexican Chicken Enchiladas.
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Thanks for showing me how to make these