Pan-Fried Vietnamese Shrimp and Pork Egg Rolls

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp egg rolls filled with a savory blend of ground pork, shrimp, and vegetables, perfect for an appetizer or snack with dipping sauce. This Vietnamese-inspired recipe, ready in about 45 minutes, turns ground pork, raw shrimp, 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 220 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: 15 min Serves 6 Vietnamese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz ground pork
8 oz, peeled and chopped raw shrimp
1 medium, shredded carrot
4, soaked and diced shiitake mushrooms
1 oz, soaked and chopped bean thread noodles
2, minced garlic cloves
2 tbsp fish sauce
1/2 tsp black pepper
1 tsp sugar
1, lightly beaten egg
12 sheets egg roll wrappers
for frying, about 3 cups vegetable oil
2 tbsp (for sealing) water
for serving (optional) nuoc cham dipping sauce

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large mixing bowl, combine 8 oz ground pork, 8 oz chopped raw shrimp, 1 shredded carrot, 4 diced soaked shiitake mushrooms, 1 oz chopped soaked bean thread noodles, 2 minced garlic cloves, 2 tbsp fish sauce, 1/2 tsp black pepper, and 1 tsp sugar. Mix thoroughly.
Step 2: Lay out one egg roll wrapper and brush edges with 2 tbsp water. Place about 2 tbsp of filling near one corner, then fold the wrapper over the filling, fold sides inward, and roll tightly to seal.
Step 3: Repeat with remaining wrappers and filling.
Step 4: Heat 3 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry egg rolls in batches, turning occasionally, for 4-5 minutes until golden brown and crispy.
Step 5: Drain fried egg rolls on paper towels and serve hot with nuoc cham dipping sauce.