Pan-Fried Vietnamese Eggrolls with Pork and Wood Ear Mushrooms

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

Crisp and golden Vietnamese eggrolls filled with seasoned ground pork, fragrant wood ear mushrooms, and glass noodles. This vietnamese-inspired snacks ready in about 55 minutes turns ground pork, dried wood ear mushrooms, glass noodles (mung bean vermicelli) 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 280 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.

Prep: 40 min Cook: 15 min Serves 6 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 1/2 cup dried wood ear mushrooms in warm water for 30 minutes until softened, then drain and chop finely. Soak 1 oz glass noodles in warm water for 15 minutes, then drain and cut into 1-inch pieces.
  2. Step 2: In a large bowl, combine 1 lb ground pork, chopped wood ear mushrooms, chopped glass noodles, 1 finely shredded medium carrot, 1 small finely chopped yellow onion, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tsp black pepper, and 1 large beaten egg. Mix thoroughly until well combined.
  3. Step 3: Lay 1 spring roll wrapper flat, place 2 tbsp filling near one corner, fold edges in, then roll tightly to seal. Use 1/4 cup water to moisten the final edge and seal. Repeat for remaining wrappers and filling.
  4. Step 4: Heat 2 cups vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F). Fry eggrolls in batches, turning occasionally, for 5-7 minutes until evenly golden and crispy.
  5. Step 5: Drain on paper towels and serve hot with nuoc cham dipping sauce or your favorite Vietnamese dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Eggrolls with Pork and Wood Ear Mushrooms take to make?

Total time is about 55 minutes (40 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 Wood Ear 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 Wood Ear 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 Wood Ear 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 Wood Ear 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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