Pan-Fried Pork Eggrolls with Pickled Carrots and Daikon

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Golden pan-fried Vietnamese eggrolls filled with seasoned ground pork and vegetables, served with tangy pickled carrots and daikon. This Vietnamese recipe, ready in about 45 minutes, pairs ground pork, shiitake mushrooms, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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
• 1/2 cup chopped shiitake mushrooms
• 1 medium, grated carrot
• 3 chopped green onions
• 3 minced garlic cloves
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 20 sheets eggroll wrappers
• 1 cup for frying vegetable oil
• 1 cup julienned daikon radish
• 1 cup julienned carrots
• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/2 cup water
• 1 tsp salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup chopped shiitake mushrooms, 1 medium grated carrot, 3 chopped green onions, and 3 minced garlic cloves. Season with 1 tbsp fish sauce, 1 tbsp soy sauce, and 1/2 tsp black pepper; mix thoroughly until well combined.
2. Step 2: Lay one eggroll wrapper on a flat surface with a corner pointing toward you. Place 2 tbsp of pork filling near the corner, fold the corner over the filling, fold in the sides tightly, and roll up firmly. Seal the edge with a little water. Repeat with remaining wrappers and filling.
3. Step 3: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering. Fry eggrolls in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
4. Step 4: For pickled carrots and daikon, combine 1 cup julienned daikon, 1 cup julienned carrots, 1/2 cup white vinegar, 1/4 cup sugar, 1/2 cup water, and 1 tsp salt in a jar. Stir to dissolve sugar and salt, then refrigerate for at least 1 hour before serving.
5. Step 5: Serve hot eggrolls with pickled vegetables and a side of nuoc cham dipping sauce if desired.