Pan-Fried Vietnamese Pork Eggrolls with Nuoc Cham Dipping Sauce

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

Golden and crispy Vietnamese pork eggrolls filled with seasoned ground pork, vermicelli noodles, and vegetables, paired with a tangy fish sauce dipping. This vietnamese-inspired snacks ready in about 45 minutes blends ground pork, dried vermicelli noodles, finely chopped shallots 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 310 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: 25 min Cook: 20 min Serves 6 Vietnamese cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 2 oz dried vermicelli noodles in warm water for 15 minutes, then drain and chop into 1-inch pieces.
  2. Step 2: In a large bowl, combine 1 lb ground pork, 2 finely chopped shallots, 1 julienned carrot, 4 chopped soaked shiitake mushrooms, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tsp black pepper, 1 tsp sugar, and the chopped vermicelli noodles. Mix thoroughly until well combined.
  3. Step 3: Lay 1 eggroll wrapper on a flat surface. Place 2 tbsp of filling near one corner, fold sides over filling, then roll tightly. Repeat for all wrappers.
  4. Step 4: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry eggrolls in batches for 4-5 minutes until golden brown and crispy, turning occasionally.
  5. Step 5: Drain fried eggrolls on paper towels to remove excess oil.
  6. Step 6: For dipping sauce, whisk together 1/4 cup rice vinegar, 3 tbsp lime juice, 1/4 cup water, 2 tbsp sugar, 1 tsp chopped garlic, 1 tsp chopped fresh chili, and 2 tbsp fish sauce until sugar dissolves.
  7. Step 7: Serve eggrolls hot with the nuoc cham dipping sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (25 min prep + 20 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 Eggrolls with Nuoc Cham 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 Eggrolls with Nuoc Cham 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 Eggrolls with Nuoc Cham 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 Eggrolls with Nuoc Cham 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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