Vietnamese Fried Egg Roll - Banh Mi Trung
Easy - You got this
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Watch me make this recipe on my YouTube channel here.
My old man loves eating bread, especially crusty Vietnamese rolls or baguettes! Although he didn’t spend much time in the kitchen, the simple culinary skills he did have introduced me to the flavours in this Vietnamese fried egg roll and Vietnamese sardine rolls.
Dad wasn’t a great cook and the kitchen was definitely not his domain but that didn’t stop him from feeding two young boys every Sunday. For Sunday breakfast, dad would send my brother and I down to the local Vietnamese bakery with a few gold coins while he cooked the eggs. A time-saver to get breakfast on the table but it starved me of the opportunity to learn how he flavoured the eggs. That is, until one bed ridden day.
For over a decade I’d wondered how my dad seasoned his eggs and on this morning when I was unwell, I found they were perfectly balanced with only six simple ingredients: eggs, cooking oil, garlic, salt, pepper and Maggi seasoning! Besides opting to scramble the eggs when they’re traditionally fried, I firmly believe it was the flavour combination of fragrant fried garlic and super umami Maggi seasoning that elevated his fried egg rolls.
Living interstate for almost a decade has made me realise and appreciate the things he instilled in me. One of these being how simple flavours have the intense power to evoke a memory. So, over the years I have adopted the flavour of my dad’s fried egg roll recipe and incorporated a few extra culinary techniques of my own for my family to enjoy.
Instead of scrambling the eggs (sorry Dad), I do them the traditional way sunny side up. In addition, I emulsify butter with the Maggi seasoning to create a sauce that is rich and savoury when combined with a silky and velvety runny egg yolk. Add this to the contrasting crispy texture of a Vietnamese bread roll and it feels like Sunday all over again!
If bacon and egg rolls are already a feature in your household, do yourself a favour and grab some garlic and Maggi seasoning. Give my Vietnamese fried egg rolls a whirl for a decadent taste of the flavours I grew up with and you might just start skipping the bacon!
2 Vietnamese bread rolls or crusty rolls
30-40 ml oil
2 garlic cloves, sliced
30g butter cut into thin pieces
1 ½ tablespoons Maggi seasoning or soy sauce
In a medium fry pan, add oil and garlic and fry on medium until fragrant and lightly golden. Remove garlic chips and set aside.
Crack an egg into a small bowl, and add to the fry pan and fry on low-medium for one minute.
Using a tablespoon, spoon over hot oil to coat and cook the egg yolk until a thin white layer forms on top of the yolk. Remove the egg and place on a medium-large plate with the butter and Maggi seasoning/soy sauce. The residual heat from the egg will melt the butter and form a rich and savoury sauce. Season the egg yolk with a light pinch of sea salt and black pepper. Repeat steps 2 and 3 for each egg.
On each roll spread ¼ can of liver pate and spoon in two eggs. Wrap remaining pate tightly with cling wrap and store in fridge.
Place 3-4 teaspoons of sauce (butter and Maggi seasoning/soy sauce) in each roll, and finally garnish with garlic chips and coriander.