Pan-Fried Pork Eggrolls with Pickled Carrots and Daikon

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

Golden pan-fried Vietnamese eggrolls filled with seasoned ground pork and vegetables, served with tangy pickled carrots and daikon. This vietnamese 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.

★ 4.5 (11 ratings) Prep: 30 min Cook: 15 min Serves 6 Vietnamese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Fried Pork Eggrolls with Pickled Carrots and Daikon take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Eggrolls with Pickled Carrots and Daikon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Pork Eggrolls with Pickled Carrots and Daikon?

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 Eggrolls with Pickled Carrots and Daikon 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 Eggrolls with Pickled Carrots and Daikon?

Vietnamese vietnamese 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.

What others are saying

Related recipes