Pan-Fried Vietnamese Shrimp and Pork Egg Rolls

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

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 snacks ready in about 45 minutes turns ground pork, peeled and chopped raw shrimp, medium, shredded 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
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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 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.
  2. 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.
  3. Step 3: Repeat with remaining wrappers and filling.
  4. 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.
  5. Step 5: Drain fried egg rolls on paper towels and serve hot with nuoc cham dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Shrimp and Pork Egg Rolls take to make?

Total time is about 45 minutes (30 min prep + 15 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 Shrimp and Pork Egg Rolls?

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 Shrimp and Pork Egg Rolls?

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 Shrimp and Pork Egg Rolls 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 Shrimp and Pork Egg Rolls?

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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