Crisped Vietnamese Egg Rolls with Pork and Glass Noodles

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried Vietnamese egg rolls filled with savory ground pork, glass noodles, and aromatic vegetables, perfect as a crispy appetizer or snack. This Vietnamese-inspired recipe, ready in about 45 minutes, turns ground pork, glass noodles (mung bean vermicelli), 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 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: 15 min Serves 6 Vietnamese cuisine 320 cal/serving

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Ingredients

1 lb ground pork
2 oz, soaked and chopped glass noodles (mung bean vermicelli)
1 medium, grated carrot
4, soaked and finely chopped shiitake mushrooms
3, finely chopped scallions
3, minced garlic cloves
2 tbsp fish sauce
1/2 tsp black pepper
2, beaten eggs
20 sheets egg roll wrappers
for deep frying vegetable oil

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Instructions

Step 1: In a large bowl, combine 1 lb ground pork with 2 oz soaked and chopped glass noodles, 1 grated medium carrot, 4 soaked and chopped shiitake mushrooms, 3 finely chopped scallions, 3 minced garlic cloves, 2 tbsp fish sauce, and 1/2 tsp black pepper. Mix thoroughly until well combined.
Step 2: Lay one egg roll wrapper on a clean surface and brush the edges with beaten egg from 2 eggs. Place about 2 tbsp of the pork mixture near one corner, then fold the corner over the filling, fold in the sides, and roll tightly into a log. Seal the edge with more beaten egg. Repeat for all wrappers.
Step 3: Heat vegetable oil in a deep fryer or large heavy pot to 350°F. Fry egg rolls in batches for 4-5 minutes until golden brown and crisp, turning occasionally for even color.
Step 4: Remove egg rolls with a slotted spoon and drain on paper towels. Serve hot with a dipping sauce of your choice, such as nuoc cham.