Pan-Fried Pork Egg Rolls with Nuoc Cham Dipping Sauce

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Golden pan-fried pork egg rolls filled with a savory mixture of pork, vermicelli noodles, and vegetables, served with a classic Vietnamese sweet and tangy nuoc cham dipping sauce. This Vietnamese-inspired pork recipe, ready in about 40 minutes, pairs ground pork, vermicelli noodles, carrot 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

• 8 oz ground pork
• 1 oz vermicelli noodles
• 1 medium, julienned carrot
• 4 dried, rehydrated and chopped shiitake mushrooms
• 2 stalks, thinly sliced green onions
• 2 cloves, minced garlic
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1, beaten egg
• 10 sheets rice paper wrappers
• 1 cup vegetable oil
• 1/2 cup water
• 2 tbsp sugar
• 3 tbsp lime juice
• 1 tsp chopped garlic
• 1 tsp chopped red chili
• 2 tbsp fish sauce for dipping

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Instructions

1. Step 1: Soak 1 oz vermicelli noodles in hot water for 10 minutes until softened, then drain and chop roughly.
2. Step 2: In a large bowl, combine 8 oz ground pork, softened vermicelli noodles, 1 medium julienned carrot, 4 chopped rehydrated shiitake mushrooms, 2 thinly sliced green onions, 2 minced garlic cloves, 1 tbsp fish sauce, 1 tbsp soy sauce, and 1/2 tsp black pepper; mix thoroughly.
3. Step 3: Lay one rice paper wrapper on a flat surface. Place about 3 tbsp of filling near one edge. Fold sides over filling, then roll tightly while brushing edges with 1 beaten egg to seal. Repeat with remaining wrappers and filling.
4. Step 4: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering. Fry egg rolls in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
5. Step 5: For nuoc cham sauce, whisk together 1/2 cup water, 2 tbsp sugar, 3 tbsp lime juice, 2 tbsp fish sauce, 1 tsp chopped garlic, and 1 tsp chopped red chili until sugar dissolves.
6. Step 6: Serve hot egg rolls with nuoc cham dipping sauce on the side.