Pan-Fried Pork and Mushroom Egg Rolls with Nuoc Cham Dipping Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crunchy Vietnamese egg rolls filled with ground pork and shiitake mushrooms, served with a tangy and sweet nuoc cham dipping sauce. This vietnamese ready in about 55 minutes blends ground pork, medium, shredded carrot, soaked and chopped glass noodles into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 310 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
• 1/2 cup, soaked and chopped dried shiitake mushrooms
• 1 medium, shredded carrot
• 1/2 cup, soaked and chopped glass noodles
• 3 stalks, sliced green onions
• 3 cloves, minced garlic
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 20 sheets egg roll wrappers
• for frying, about 3 cups vegetable oil
• 2 tbsp, for sealing wrappers water
• 3 tbsp lime juice
• 2 tbsp sugar
• 1/4 cup water (for sauce)
• 1 clove, minced garlic (for sauce)
• 1 small, sliced, optional red chili

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup soaked chopped shiitake mushrooms, 1 medium shredded carrot, 1/2 cup soaked chopped glass noodles, 3 sliced green onions, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1/2 tsp black pepper; mix thoroughly until well combined.
2. Step 2: Place one egg roll wrapper on a flat surface with one corner pointing towards you; spoon 2 tbsp filling in a line about 2 inches from the corner; fold corner over filling, fold sides inward, then roll tightly; seal edge with 2 tbsp water.
3. Step 3: Heat 3 cups vegetable oil in a deep skillet or wok over medium-high heat until oil reaches 350°F; fry egg rolls in batches for 4-5 minutes, turning occasionally until golden brown and crispy; drain on paper towels.
4. Step 4: For dipping sauce, whisk together 3 tbsp lime juice, 2 tbsp sugar, 1/4 cup water, 1 minced garlic clove, and optional sliced red chili until sugar dissolves; serve alongside hot egg rolls.