Pan-Fried Vietnamese Pork Egg Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Golden pan-fried Vietnamese egg rolls stuffed with seasoned ground pork, vermicelli noodles, and vegetables, served alongside a rich peanut dipping sauce. This Vietnamese-inspired recipe, ready in about 45 minutes, turns dried vermicelli noodles, ground pork, 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.

Ingredients

• 1 ounce dried vermicelli noodles
• 12 ounces ground pork
• 1 medium, shredded carrot
• 4 dried, rehydrated and chopped shiitake mushrooms
• 3, minced garlic cloves
• 2 tablespoons fish sauce
• 1/2 teaspoon black pepper
• 1 teaspoon sugar
• 1 large, beaten egg
• 12 sheets rice paper wrappers
• 1 1/2 cups for frying vegetable oil
• 1/4 cup peanut butter
• 2 tablespoons hoisin sauce
• 1/4 cup water
• 1 tablespoon lime juice
• 2 tablespoons crushed peanuts
• 1 small, minced garlic clove for sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 1 ounce dried vermicelli noodles in warm water for 10 minutes until soft; drain and cut into 2-inch lengths.
2. Step 2: In a large bowl, combine 12 ounces ground pork, 1 shredded medium carrot, 4 chopped rehydrated shiitake mushrooms, 3 minced garlic cloves, 2 tablespoons fish sauce, 1/2 teaspoon black pepper, and 1 teaspoon sugar; mix thoroughly.
3. Step 3: Add the softened vermicelli and 1 beaten large egg to the pork mixture, stirring to combine evenly.
4. Step 4: Place 1 rice paper wrapper flat on a damp surface; spoon about 3 tablespoons of filling near one edge, fold sides over, and roll tightly to enclose filling; repeat with remaining wrappers and filling.
5. Step 5: Heat 1 1/2 cups vegetable oil in a large skillet over medium-high heat to 350°F; fry egg rolls in batches for 3-4 minutes per side until golden brown and crispy; drain on paper towels.
6. Step 6: For the peanut dipping sauce, whisk together 1/4 cup peanut butter, 2 tablespoons hoisin sauce, 1/4 cup water, 1 tablespoon lime juice, and 1 minced small garlic clove until smooth; garnish with 2 tablespoons crushed peanuts.
7. Step 7: Serve hot egg rolls with peanut dipping sauce on the side.