Behind the Dish

Egg rolls have been done dirty for too long—sad, hollow shells stuffed with mystery filling. This is how they’re actually made at home. Packed with marinated pork, woodear mushrooms, and vermicelli noodles, these rolls are crispy, rich, and deeply satisfying. But it doesn’t stop there—wrap them in fresh lettuce, add a hit of mint, dunk them in nuoc mam. That balance of light and heavy, fresh and fried? That’s Vietnamese cooking at its best. If you know, you know. If you don’t—this is your chance to learn.