Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden-fried Vietnamese eggrolls filled with savory ground pork and glass noodles, served alongside a tangy carrot and daikon slaw for crunch and brightness. This vietnamese-inspired snacks ready in about 50 minutes turns ground pork, soaked and chopped glass noodles, minced shallots 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 320 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.

Prep: 30 min Cook: 20 min Serves 6 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a pan over medium-high heat, sauté 2 minced shallots and 3 minced garlic cloves with 1 tbsp vegetable oil for 2 minutes until fragrant. Add 1 lb ground pork and cook for 5-7 minutes until browned, breaking it up.
  2. Step 2: Stir in 1 oz soaked and chopped glass noodles, 2 tbsp fish sauce, and 1/2 tsp black pepper. Cook for 2 more minutes then remove from heat and let cool.
  3. Step 3: For the slaw, combine 1 cup shredded carrot and 1 cup shredded daikon radish in a bowl. In a separate bowl, whisk 1/2 cup rice vinegar, 1/4 cup sugar, and 1/2 cup water until sugar dissolves. Pour over vegetables and toss. Refrigerate until ready to serve.
  4. Step 4: Place 1 eggroll wrapper on a clean surface with a corner pointing toward you. Spoon about 3 tbsp pork filling near the corner closest to you. Fold corner over filling, fold in sides, and roll tightly. Seal edge with water. Repeat with remaining wrappers and filling.
  5. Step 5: Heat 4 cups vegetable oil in a deep pot to 350°F. Fry eggrolls in batches for 3-4 minutes until golden and crispy. Drain on paper towels.
  6. Step 6: Serve eggrolls hot with pickled carrot-daikon slaw, garnished with 2 chopped green onions and 1/4 cup chopped cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw 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 Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw?

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 Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw?

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 Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw 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 Crisped Pork Eggrolls with Pickled Carrot and Daikon Slaw?

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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