Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp
Golden, crunchy egg rolls filled with a savory mixture of pork, shrimp, and vegetables, perfect as an appetizer or snack. This vietnamese-inspired snacks ready in about 50 minutes turns ground pork, peeled and finely chopped raw shrimp, medium, shredded carrot into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz ground pork
- 6 oz, peeled and finely chopped raw shrimp
- 1 medium, shredded carrot
- 1/2 cup, chopped bean sprouts
- 4 dried, soaked and finely chopped shiitake mushrooms
- 3 cloves, minced garlic
- 2 tbsp fish sauce
- 1 tsp sugar
- 1/4 tsp black pepper
- 12 sheets egg roll wrappers
- 3 tbsp (for sealing) water
- for deep frying vegetable oil
Instructions
- Step 1: In a large bowl, combine 8 oz ground pork, 6 oz finely chopped raw shrimp, 1 shredded medium carrot, 1/2 cup chopped bean sprouts, 4 soaked and chopped shiitake mushrooms, and 3 minced garlic cloves.
- Step 2: Season the mixture with 2 tbsp fish sauce, 1 tsp sugar, and 1/4 tsp black pepper. Mix thoroughly until evenly combined.
- Step 3: Lay out one egg roll wrapper on a clean surface with one corner pointing toward you. Place approximately 2 tbsp of the filling near the corner closest to you.
- Step 4: Fold the corner over the filling, then fold the left and right corners toward the center. Roll tightly toward the far corner, sealing the edge with 3 tbsp water using your finger.
- Step 5: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the rolls in batches for 4-5 minutes or until golden brown and crisp.
- Step 6: Drain on paper towels and serve warm with dipping sauce.
Frequently asked questions
How long does Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Fried Vietnamese Egg Rolls with Pork and Shrimp?
Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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