Crispy Pork Eggrolls with Pickled Carrots and Daikon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Hand-rolled Vietnamese eggrolls filled with savory ground pork and vegetables, served alongside tangy pickled carrots and daikon for a perfect balance of flavors. This vietnamese-inspired pork ready in about 45 minutes pairs ground pork, minced garlic cloves, finely chopped shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb ground pork
• 3, minced garlic cloves
• 2, finely chopped shallots
• 1 cup, shredded carrot
• 1 cup, shredded cabbage
• 1 oz, soaked and chopped glass noodles
• 2 tbsp fish sauce
• 1/2 tsp black pepper
• 20 sheets eggroll wrappers
• 4 cups for frying vegetable oil
• 1 cup, julienned for pickling carrot
• 1 cup, julienned for pickling daikon radish
• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tsp salt

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 3 minced garlic cloves, 2 finely chopped shallots, 1 cup shredded carrot, 1 cup shredded cabbage, 1 oz soaked and chopped glass noodles, 2 tbsp fish sauce, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Lay 1 eggroll wrapper on a clean surface with one corner pointed towards you. Place about 2 tbsp filling near the corner, then fold the corner over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F. Fry eggrolls in batches for 4-5 minutes until golden brown and crispy, turning occasionally. Drain on paper towels.
4. Step 4: For the pickled vegetables, combine 1 cup white vinegar, 1 cup water, 1/2 cup sugar, and 1 tsp salt in a saucepan. Bring to a boil and stir until sugar dissolves. Remove from heat and let cool.
5. Step 5: Place 1 cup julienned carrot and 1 cup julienned daikon radish in a jar or bowl. Pour cooled pickling liquid over the vegetables and refrigerate for at least 1 hour before serving alongside the eggrolls.