Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce

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

Golden pan-fried Vietnamese egg rolls stuffed with savory pork and vegetables, served with a tangy sweet chili dipping sauce. This vietnamese-inspired snacks ready in about 45 minutes blends pound ground pork, medium, shredded carrot, chopped shiitake mushrooms 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 350 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.

Prep: 30 min Cook: 15 min Serves 6 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 pound ground pork, 1 medium shredded carrot, 1/2 cup chopped shiitake mushrooms, 1/2 cup soaked and chopped glass noodles, 3 thinly sliced green onions, 3 minced garlic cloves, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1/2 teaspoon black pepper. Mix well.
  2. Step 2: Lay out 1 egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, fold in the left and right corners, then roll tightly toward the top corner. Seal edges with a little water. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 3 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry egg rolls in batches, turning occasionally, for 4-5 minutes until golden brown and crispy. Drain on paper towels.
  4. Step 4: For dipping sauce, combine 1/4 cup rice vinegar, 3 tablespoons sugar, 1/4 cup water, 1/2 teaspoon red chili flakes, 1 minced garlic clove, and 1 tablespoon lime juice in a small saucepan. Bring to a simmer over medium heat until sugar dissolves and sauce thickens slightly, about 3 minutes. Cool before serving.
  5. Step 5: Serve hot egg rolls with sweet chili dipping sauce on the side.

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Frequently asked questions

How long does Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce?

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 Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce 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 Pan-Fried Pork Egg Rolls with Sweet Chili Dipping Sauce?

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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