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This Vietnamese pork and shrimp egg roll recipe delivers the perfect balance of crispy wrappers and fragrant fillings—just like the ones you'd find at your favorite Vietnamese restaurant. 🔥 The secret lies in the aromatic lemongrass and fish sauce marinade that infuses the pork and shrimp with layers of flavor, while a simple technique ensures those wrappers stay deliciously crispy even when reheated.
What sets these egg rolls apart is the harmonious blend of textures and flavors: tender shrimp and juicy pork combined with fresh herbs and vegetables, all wrapped in a delicate rice paper shell. I've perfected this recipe to work with standard kitchen tools—no special equipment needed.
The filling is marinated overnight for maximum flavor, but you can also prep it in just a few hours if you're short on time.
By the time you're done, you'll have golden, crispy egg rolls that are irresistible on their own but even better with a tangy fish sauce dipping sauce. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of savory, sweet, and umami.
This recipe is designed to impress, whether you're serving it at a family dinner or bringing it to a potluck.
The best part? These egg rolls reheat beautifully, making them perfect for meal prep. With just a few simple ingredients and a little patience, you'll create a dish that tastes like it came from a bustling Vietnamese street cart.
Let's get started on making these crispy, flavorful wraps that everyone will love.
Ingredients for vietnamese pork and shrimp egg roll
Crispy wrappers meet fragrant fillings—here's what makes these egg rolls sing with Vietnamese flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork 🐖 | 1 lb | Lean ground preferred |
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tail-on |
| Rice Paper Wrappers 🍱 | 16 pieces | 6-inch size preferred |
| Lemongrass 🌿 | 1 whole | Stalk, bruised and chopped |
| Fish Sauce 🍶 | 2 tbsp | Red Boat preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Green Onions 🧅 | 4 whole | White and green parts |
| Carrots 🥕 | 2 medium | Shredded, julienned |
| Cabbage 🥬 | 2 cups | Shredded, green preferred |
| Fresh Mint Leaves 🌿 | ½ cup | Chopped, stems removed |
| Cilantro Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Soy Sauce 🍶 | 1 tbsp | Light or all-purpose |
| White Sugar 🍚 | 1 tbsp | Granulated preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The shrimp and pork are the stars, so pick fresh, high-quality seafood—your local Asian market usually has the best. Red Boat fish sauce is worth the splurge for that authentic umami punch. For the rice paper wrappers, check the Asian aisle—they need to be pliable but not soggy. If they're too stiff, soak them in warm water for 10-15 seconds before using. The lemongrass? Bruise the stalk lightly with the side of your knife before chopping to release those amazing oils. And trust me on the carrots—julienne them thinly so they cook fast and stay crisp.
No fish sauce? Soy sauce plus a splash of Worcestershire gets you close. Shrimp shells on hand? Toast and blend them into a paste for extra depth. The cabbage can be Napa or regular green—just shred it fine. Mint and cilantro are non-negotiable for that fresh finish, but if you're out of one, parsley works in a pinch. For the oil, peanut or avocado oil works better than vegetable if you're frying—higher smoke point means less burning. And if your carrots are stubbornly tough, grate them on the fine side of a box grater.
Rice paper wrappers dry out fast, so cover them with a damp towel when not in use. The filling keeps 3 days in the fridge—double it and freeze half for lazy nights. These reheat best in a 350°F oven for 10 minutes—air fryer works too. Pro tip: Keep a bowl of warm water nearby when wrapping—they stick better if they're just damp, not soaked. And if anyone asks, the secret to crispy egg rolls is patience—don't rush the frying!
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe when I’m too tired to fuss—just mix the ground pork and shrimp with lemongrass, fish sauce, and a splash of water, then roll. No chopping, no stress, just a few minutes of hands-on work that feels like a victory.
- Umami Bomb: That fish sauce and lemongrass combo? It’s the secret weapon here. The shrimp adds a briny sweetness, while the pork keeps it rich—every bite has this addictive depth that makes you want to roll another one immediately.
- Party in a Roll: Honestly, these are my go-to for potlucks or lazy Sundays. Wrap them fresh, or store them in the fridge for days—they reheat like a dream. Bonus? They’re cheap to make but feel fancy enough for guests (or just impressing myself).
- Budget Bites: Ground pork and shrimp stretch far, and rice paper wrappers are a steal. I’ll make a batch for lunch, save half for dinner, and still have leftovers for snacks—no wasted ingredients, just pure, flavorful mileage.
Step-by-step instructions for Vietnamese pork and shrimp egg rolls
Crispy golden wrappers hiding a fragrant, savory filling—here's how to nail these perfect Vietnamese egg rolls every time.
🍳 Step 1: Cook the Pork and Shrimp Filling
Heat 0.25 cup of the vegetable oil in a large skillet over medium-high heat. Add the 1 lb ground pork and cook for 4-5 minutes, breaking it apart with a wooden spoon until it loses its raw color and starts to brown. This is where all the flavor develops—don't rush it.
Push the pork to one side of the pan and add the remaining 0.25 cup vegetable oil. Add the 1 lb large shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Here's the thing—you want the shrimp to be just cooked through but still tender, or they'll turn rubbery when wrapped.
👨🍳 Step 2: Build the Aromatic Base
To the pan with the cooked pork and shrimp, add the 6 cloves minced garlic cloves and the 2 tbsp fish sauce. Stir well and let it simmer for 1 minute until the garlic becomes fragrant. Now add the 1 tbsp soy sauce, 1 tbsp white sugar, and 0.5 tsp black pepper, stirring constantly for 2 minutes until everything is well combined.
Remove the pan from heat and let the mixture cool for 5 minutes. This cooling step is crucial—it prevents the rice paper wrappers from getting soggy when you add the hot filling later. While it cools, prep your vegetables by shredding the 2 medium carrots and 2 cups cabbage into thin strips. Chop the 4 whole green onions into 1-inch pieces and set aside.
🍳 Step 3: Prepare the Fresh Herb Mixture
In a medium bowl, combine the 0.5 cup chopped fresh mint leaves and 0.25 cup chopped cilantro leaves with the shredded carrots, cabbage, and chopped green onions. Give everything a gentle toss with your hands—just enough to distribute the herbs evenly. The herbs should be bright green and vibrant, adding that fresh, aromatic punch to each bite.
Now add the cooled pork and shrimp mixture to the herb bowl. Use your hands to mix everything together thoroughly. You want the filling to be well combined but not mushed—think of it like stuffing a turkey, where everything stays distinct but harmonious. The mixture should be cool enough to handle comfortably, but not cold.
🥘 Step 4: Assemble the Egg Rolls
Fill a large shallow dish with about 2 inches of warm water. This is your rice paper bath—it softens the wrappers just enough to work with. Dip one rice paper wrapper at a time into the water for about 5-7 seconds until it becomes pliable and translucent. Here's the trick: work quickly but carefully, or the wrapper will get too soft and tear.
Lay the softened wrapper on a clean surface and place about 2 tablespoons of the filling near the bottom edge. Fold the bottom edge over the filling, then fold in the left and right sides. Finally, roll it up tightly like a burrito, tucking in the sides as you go. You'll have 8 egg rolls total, so pace yourself—these need to be rolled evenly for consistent cooking.
🔥 Step 5: Fry to Crispy Perfection
Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350°F. You'll know it's ready when a wooden chopstick sizzles vigorously when submerged. Fry 4 egg rolls at a time, being careful not to overcrowd the pan. This keeps the oil temperature stable and ensures crispy results.
Fry for 2-3 minutes per side until the wrappers are deep golden brown and crispy. The filling should be hot through but not burning—the aroma should make your kitchen smell amazing. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Repeat with the remaining egg rolls, maintaining the 350°F oil temperature between batches.
🍽️ Step 6: Serve Immediately with Fresh Dipping Sauce
Serve the egg rolls hot with a side of fresh herbs and a simple dipping sauce made from 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp white sugar, and a splash of water. Mix well and adjust to taste—it should be tangy, sweet, and slightly salty. The contrast of the crispy, savory egg rolls with the fresh herbs and dipping sauce is what makes these Vietnamese egg rolls so irresistible.
Each bite should deliver that perfect balance: crispy wrapper giving way to tender pork and shrimp, fresh herbs cutting through the richness, and that fragrant lemongrass-fish sauce kiss. And here's the best part—these egg rolls stay crispy for about 20 minutes if you keep them warm in a 200°F oven, so you can enjoy them without rushing.
Pro Tips For Making Vietnamese Pork And Shrimp Egg Roll
- Sear Shrimp First: Shrimp turn rubbery when overcooked, so pull them from the heat just when the center hits 140°F—pink but still plump. I used to cook them all the way through in the filling, and they’d dry out by the time I rolled them. Now I sear them in a screaming-hot pan for 30 seconds per side, then finish them off in the filling mixture.
- Mince Lemongrass Like a Boss: Skip the whole stalk—it won’t soften properly. Instead, peel off the tough outer layers, then slice the pale inner core into ¼-inch pieces. Toss them into the pork mixture raw; they’ll infuse flavor without turning to mush. (Yes, I’ve eaten those fibrous chunks before—don’t ask.)
- Don’t Crowd the Wok: If your filling looks like a soggy brick, you’re overfilling. Aim for 2-3 tablespoons per wrapper—enough to roll tightly but not so much it bursts when you bite in. I learned this after watching my first batch ooze filling everywhere. Trust me, the wrappers can handle it.
- Prep Shrimp Shells Separately: Save the heads and shells from the shrimp—chop them fine and fry in oil until deep golden. Strain out the shells, then mix that buttery, umami-packed oil into your filling. It’s the shortcut that makes your egg rolls taste like a street vendor’s, not a home cook’s guess. (And yes, it takes 2 minutes.)
Common mistakes when making this recipe
Overcrowding the Pan
Frying too many egg rolls at once is a rookie mistake that kills crispiness. I've seen home cooks stuff their pans with 6-8 egg rolls thinking it saves time—big mistake. The oil temperature drops instantly, leading to soggy wrappers.
Stick to 4 egg rolls per batch and maintain that 350°F oil temp between batches. I use a deep skillet or Dutch oven with plenty of oil—1 inch depth—to prevent splattering while keeping things crispy. 🔥
Skipping the Cooling Step
Hot filling straight from the pan will turn your rice paper wrappers into soggy paper towels. Always let your pork and shrimp mixture cool for 5 minutes before mixing with herbs. I've ruined batches by rushing this step—trust me, the extra 5 minutes prevents disasters.
The filling should be warm but not hot to the touch when you start wrapping. This is especially critical when working with fresh mint and cilantro—they wilt from heat.
Uneven Oil Temperature
Using a regular thermometer to check oil temp leads to guesswork. Invest in a deep-fry thermometer (I love the Thermoworks Smoke model) to maintain 350°F consistently. Cold spots in the oil cause uneven cooking—one side crispy, the other side limp.
If you don't have a thermometer, test with a wooden chopstick: it should sizzle vigorously when submerged. Never let the oil drop below 340°F or above 360°F—both extremes ruin texture.
Rushing the Wrapping Process
Egg rolls need patience—don't rush the folding or you'll end up with lumpy, uneven shapes. I see people stuff wrappers too full, then struggle to close them properly. Use 2 tablespoons filling per roll and fold systematically: bottom edge first, then sides, then roll tightly.
Keep a damp towel nearby to prevent wrappers from drying out while you work. Pro tip: Dip wrappers in warm water (not hot) for 5-7 seconds max—any longer and they'll stick together.
Using Old or Stiff Wrappers
Rice paper wrappers have a shelf life—once they dry out, they become brittle and crack when wrapped. Store unopened wrappers in the fridge for up to 2 weeks or freeze them for 3 months.
Before using, check for stiffness—if they don't soften in 5 seconds of dipping, they're past their prime. I keep a small bowl of warm water (not hot) nearby to revive them between uses. And never reuse leftover wrappers—they lose their structural integrity after frying.
Overfilling the Rolls
More filling doesn't mean better egg rolls—it means messy, bursting wrappers. Each roll should contain 2 tablespoons of filling max. I've seen people stuff them with 3 tablespoons, leading to leaks during frying. The filling should be compact but not packed—think "snug" not "stuffed."
If your mixture is too wet, add 1 extra tablespoon of shredded cabbage to absorb moisture. Trust me, the first time you fry an overfilled roll and watch it explode in the pan, you'll never make that mistake again. 💫
Nutrition facts
Frequently asked questions
Can I make these egg rolls without shrimp?
Replace the shrimp with 1 lb finely chopped pork belly or 1 lb ground chicken for a vegetarian-friendly version. If using pork belly, render the fat first and drain excess before mixing with other ingredients. The texture will be slightly different but still delicious.
How do I store leftover egg rolls?
Store cooked egg rolls in an airtight container in the fridge for 3 days or freeze them for 1 month. To reheat, bake at 350°F for 10 minutes or air fry at 375°F for 5 minutes until crispy again. Never microwave—they'll turn soggy.
What's the best way to make them vegetarian?
Swap the pork for 1 lb extra-firm tofu (pressed and crumbled) and use 1 lb mushrooms instead of shrimp. Boost umami with 1 tbsp soy sauce and 1 tsp miso paste in the marinade. The filling will be heartier but still packed with flavor.
Can I bake these instead of frying?
Yes! Brush assembled egg rolls with 1 tbsp vegetable oil and bake at 400°F for 15-18 minutes on a parchment-lined tray. They won't be as crispy as fried versions but will still be tender and flavorful. For extra crunch, broil for 2 minutes at the end.
What's the secret to keeping them crispy?
Fry at 350°F with 4 egg rolls per batch—never overcrowd! Keep cooked rolls in a 200°F oven on a wire rack (not plate) to maintain crispness. For reheating, air fry at 375°F for 3-4 minutes or bake at 375°F for 8-10 minutes.