Pan-Fried Vietnamese Eggrolls with Pork and Mushrooms
Golden and crisp Vietnamese eggrolls stuffed with savory ground pork, earthy mushrooms, and vermicelli noodles served with a tangy dipping sauce. This vietnamese-inspired snacks ready in about 45 minutes turns ground pork, medium, grated carrot, small, minced shallot into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 oz, soaked and chopped dried wood ear mushrooms
- 1 oz, soaked and chopped dried vermicelli noodles
- 1 medium, grated carrot
- 1 small, minced shallot
- 2, minced garlic cloves
- 2 tbsp fish sauce
- 1/2 tsp black pepper
- 1, beaten egg
- 20 sheets spring roll wrappers
- for frying vegetable oil
- 2 tbsp, for sealing wrappers water
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tsp chopped garlic
- 1 tsp chopped chili
- 1/4 cup (for dipping sauce) water
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 1/2 oz soaked and chopped wood ear mushrooms, 1 oz soaked and chopped vermicelli noodles, 1 grated medium carrot, 1 minced shallot, 2 minced garlic cloves, 2 tbsp fish sauce, and 1/2 tsp black pepper. Mix thoroughly.
- Step 2: Lay out 1 spring roll wrapper on a clean surface. Place about 2 tbsp of the pork filling near one corner. Roll tightly, folding in the sides, and brush 2 tbsp water along the edge to seal. Repeat for all wrappers.
- Step 3: Heat 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the eggrolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 4: For the dipping sauce, whisk together 2 tbsp lime juice, 1 tbsp sugar, 1 tsp chopped garlic, 1 tsp chopped chili, and 1/4 cup water until sugar dissolves.
- Step 5: Serve the hot eggrolls with the tangy dipping sauce on the side.
Frequently asked questions
How long does Pan-Fried Vietnamese Eggrolls with Pork and Mushrooms 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 Vietnamese Eggrolls with Pork and Mushrooms?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Pan-Fried Vietnamese Eggrolls with Pork and Mushrooms?
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 Vietnamese Eggrolls with Pork and Mushrooms 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 Vietnamese Eggrolls with Pork and Mushrooms?
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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