Pan-Fried Vietnamese Pork Egg Rolls with Peanut Dipping Sauce

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

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 snacks ready in about 45 minutes blends ounce dried vermicelli noodles, ounces ground pork, medium, shredded carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 15 min Serves 6 Vietnamese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Vietnamese Pork Egg Rolls with Peanut Dipping Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Vietnamese Pork Egg Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Vietnamese Pork Egg Rolls with Peanut Dipping Sauce?

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 Egg Rolls with Peanut Dipping Sauce 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 Egg Rolls with Peanut Dipping Sauce?

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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