Pan-Fried Vietnamese Pork and Shrimp Eggrolls with Nuoc Cham

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

Golden, crispy eggrolls filled with seasoned ground pork and shrimp, served with a tangy and sweet Vietnamese dipping sauce. This vietnamese-inspired snacks ready in about 50 minutes turns ground pork, peeled and chopped raw shrimp, medium, grated carrot 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.

Prep: 30 min Cook: 20 min Serves 6 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 8 oz ground pork, 8 oz chopped raw shrimp, 1 grated medium carrot, 1/2 cup chopped soaked shiitake mushrooms, 1/2 oz chopped soaked glass noodles, 3 minced garlic cloves, 1 minced shallot, 2 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp black pepper. Mix thoroughly until evenly incorporated.
  2. Step 2: Lay 1 spring roll wrapper flat and place 2 tbsp filling near one corner. Fold the corner over the filling, fold in the sides, then roll tightly. Seal edge with 1 tbsp beaten egg. Repeat to make 12 eggrolls.
  3. Step 3: Heat 2 cups vegetable oil in a deep pan over medium-high heat until it reaches 350°F. Fry eggrolls in batches for 4-5 minutes, turning occasionally until golden brown and crispy. Drain on paper towels.
  4. Step 4: For nuoc cham sauce, whisk together 1/4 cup rice vinegar, 1/4 cup water, 2 tbsp sugar, 2 tbsp lime juice, 1 minced garlic clove, and 1/2 tsp chili flakes in a small bowl until sugar dissolves.
  5. Step 5: Serve hot eggrolls with the dipping nuoc cham sauce on the side for a perfect balance of savory, sweet, and tangy flavors.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Pork and Shrimp Eggrolls with Nuoc Cham take to make?

Total time is about 50 minutes (30 min prep + 20 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 Pork and Shrimp Eggrolls with Nuoc Cham?

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 Pork and Shrimp Eggrolls with Nuoc Cham?

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 Pork and Shrimp Eggrolls with Nuoc Cham 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 Pork and Shrimp Eggrolls with Nuoc Cham?

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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