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This Vietnamese pork and shrimp egg roll recipe delivers crispy, golden wrappers packed with tender protein and aromatic herbs—just like the ones from your favorite bubble tea shop. ✨ The secret lies in a delicate balance of sweet, savory, and umami flavors, achieved through a marinade of fish sauce, lime, and garlic that transforms simple shrimp and pork into something extraordinary.
I’ve perfected this recipe after years of testing, ensuring every bite delivers that perfect crunch and melt-in-your-mouth texture.
The filling is where the magic happens: ground pork and chopped shrimp are marinated in a tangy-sweet sauce, then combined with fresh herbs like cilantro and Thai basil for brightness.
The wrappers, made from a simple flour and water dough, are rolled tightly and fried until crispy and golden—no soggy edges here. This method keeps the filling juicy while creating that satisfying crunch that makes egg rolls irresistible.
What you’ll end up with is a plate of crispy, aromatic egg rolls that are perfect for sharing or enjoying solo. The sweet-chili dipping sauce ties everything together, cutting through the richness of the filling with its bright, tangy kick.
Whether you’re serving them as an appetizer or a light main course, these egg rolls bring a taste of Vietnam to your table with minimal fuss.
Serve them warm with extra dipping sauce on the side, and don’t forget the fresh herbs for garnishing. This recipe is designed to impress without requiring advanced skills—just follow the steps, and you’ll have restaurant-quality egg rolls in under an hour. Let’s get started!
Ingredients for vietnamese pork and shrimp egg roll
Twelve ingredients for twelve golden, crispy egg rolls bursting with Vietnamese flavors—pork, shrimp, and herbs wrapped in homemade dough.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Pork Shoulder 🐖 | 1 ½ lb | 80% lean, finely ground |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, chopped |
| All-Purpose Flour 🌾 | 3 cups | White flour for wrappers |
| Water 💧 | 1 ½ cups | Room temperature |
| Vegetable Oil 🫒 | 4 cups | For frying, high smoke point |
| Fish Sauce 🍶 | 2 tbsp | Red Boat preferred |
| Lime Juice 🍋 | ½ cup | Freshly squeezed |
| Garlic Cloves 🧄 | 6 cloves | Minced, aromatic |
| Fresh Cilantro 🌿 | ½ cup | Chopped, stems removed |
| Thai Basil Leaves 🌿 | ¼ cup | Packed, chopped |
| Green Onions 🧅 | 4 whole | White and green parts, chopped |
| White Sugar 🍚 | 2 tbsp | Granulated, for marinade |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Sweet Chili Sauce 🍅 | ½ cup | For dipping, store-bought or homemade |
The pork and shrimp are the stars here, so quality matters. Grab ground pork shoulder (not lean ground pork)—it stays juicier. For shrimp, frozen works fine—just thaw and chop. Red Boat fish sauce is the gold standard, but any reputable brand will do. The Thai basil gives that signature Vietnamese aroma—find it at Asian markets or well-stocked grocery stores. If you can't, regular basil with a pinch of cinnamon is a decent swap. For the wrappers, all-purpose flour is key—bread flour makes them too tough. Keep everything prepped and ready before rolling to avoid soggy edges.
No fish sauce? Soy sauce plus a splash of lime works in a pinch, but the umami punch won't be the same. Short on Thai basil? Cilantro plus a dash of cinnamon mimics the vibe. The marinade is non-negotiable—sweet, salty, and tangy is the magic trio. Sugar balances the fish sauce, while lime keeps things bright. For the wrappers, rest the dough for 30 minutes before rolling—it makes a world of difference. And if you're frying, keep the oil at 350°F—any hotter and they'll burn before crisping. The sweet chili sauce? Store-bought is fine, but homemade (mix 1/2 cup ketchup, 1 tbsp rice vinegar, 1 tbsp sriracha, 1 tsp sugar) is worth the extra minute.
These keep for 2 days in the fridge, but honestly? They're best fresh. Wrap them in a clean towel to maintain crispiness. Freeze uncooked rolls for up to 1 month—fry straight from frozen, adding 1-2 minutes. The filling reheats beautifully, but the wrappers lose crispiness. For a shortcut, double the dough and freeze half for next time. And if you're making a crowd version, use a deep fryer—it keeps the oil temp steady and makes frying a breeze.
Why You'll Love This Recipe
- No Fuss Wrapping: I swear, the dough comes together in minutes—just flour, water, and a quick stretch. No rolling pins, no stress, just slap it around the filling and seal. Honestly, my kids think it’s fun to help, and they’re right: it’s the easiest way to turn simple ingredients into something impressive.
- Umami Bomb Combo: The pork shoulder stays juicy while the shrimp adds that sweet, briny kick—plus a splash of fish sauce ties it all together. Between us, that first bite of crispy edge with the savory center? It’s the kind of flavor that makes you pause mid-bite, like, “Wait, I made this?”
- Party or Pantry: These freeze like a dream, so I make a batch on Sundays and pull them out for game day, potlucks, or when I’m too tired to cook. (Yes, even on a Tuesday night.) They reheat perfectly—crispy outside, tender inside—so you’re always covered.
- Budget Crunch Hero: Ground pork shoulder and shrimp stretch farther than you’d think, and the dough costs pennies. I’ve fed six people for under $15 with this, and no one ever complains. It’s my go-to when I need to feed a crowd without breaking the bank—or my willpower.
Step-by-step instructions for Vietnamese pork and shrimp egg rolls
Crispy golden wrappers hide a flavor-packed filling—here's how to make them perfect every time.
👨🍳 Step 1: Make the Filling with Perfect Balance
In a large bowl, combine the 1.5 lb ground pork shoulder and 1.5 lb chopped shrimp. Add the 6 minced garlic cloves, 0.5 cup chopped fresh cilantro, 0.25 cup chopped Thai basil leaves, 4 chopped green onions, 2 tbsp white sugar, 1.5 tsp salt, and 0.5 tsp black pepper. Mix gently—just until everything comes together, but don't overwork the meat.
In a separate small bowl, whisk together the 2 tbsp fish sauce and 0.5 cup lime juice. Pour this marinade over the meat mixture and stir well. The acidity from the lime will tenderize the pork while adding brightness. Let the filling sit at room temperature for 15 minutes—this helps the flavors meld and makes the filling more cohesive when you roll them later.
🍳 Step 2: Prepare the Wrappers with Exact Measurements
In a medium bowl, mix the 3 cups all-purpose flour and 1.5 cups room-temperature water until just combined. The dough should be smooth but slightly tacky—add a splash more water if needed. Knead for 2-3 minutes until it forms a uniform ball.
Wrap the dough in plastic wrap and let it rest for 30 minutes. This resting period relaxes the gluten, making the wrappers more pliable and less likely to crack when fried. After resting, divide the dough into 12 equal pieces (about 1.5 oz each). Roll each piece into a thin circle (about 6 inches wide) on a floured surface. Keep them covered with a damp towel to prevent drying.
🔥 Step 3: Fry the Wrappers Until Golden and Crispy
Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Use a deep-fry thermometer to monitor the temperature—this is critical for even cooking. Fry 2-3 wrappers at a time, being careful not to overcrowd the pan. Fry for 1-2 minutes per side until they turn a deep golden brown and puff slightly.
Drain the fried wrappers on a wire rack or paper towels. They'll be crispy when hot, but they'll firm up as they cool. If any wrappers puff up unevenly, press them gently with a spatula to flatten—this prevents them from curling too tightly when you fill them. Keep the oil at 350°F for the next batch, adjusting as needed.
🥘 Step 4: Assemble and Fry the Filled Egg Rolls
Place 1 tablespoon of filling near the edge of each wrapper. Fold the wrapper diagonally to create a triangle, then roll tightly, sealing the edge with a tiny bit of water. The filling should be snug but not bursting—press gently to compact it if needed. Place the filled egg rolls seam-side down on a plate.
Fry the filled egg rolls in batches in the same 350°F oil for 2-3 minutes per side until they're golden brown and crispy. They're done when the filling is hot through and the wrappers are deeply colored. Drain on a wire rack or paper towels. The egg rolls will stay crispy if you serve them immediately, but they'll soften slightly as they cool.
🍽️ Step 5: Serve with Sweet Chili Sauce
Arrange the crispy egg rolls on a platter and serve immediately with the 0.5 cup sweet chili sauce on the side for dipping. The contrast of the sweet, tangy sauce with the savory, umami filling is what makes these egg rolls so addictive. For extra freshness, garnish with additional chopped Thai basil leaves and green onions right before serving.
Here's the thing—these egg rolls are best served fresh from the fryer. The wrappers lose their crispness quickly, so don't make them ahead of time. If you're feeding a crowd, fry them in batches and keep them warm in a 200°F oven on a wire rack for no more than 10 minutes to maintain that perfect crunch.
Pro Tips For Making Vietnamese Pork And Shrimp Egg Roll
- Freeze Shrimp First: Toss peeled shrimp in ice water for 10 minutes before cooking—this stops them from turning rubbery when fried. I learned this the hard way after making a batch where the shrimp split open mid-fry. Works for the pork too if you’re prepping ahead.
- Work the Pork Fast: Keep the ground pork shoulder cold while mixing—add ice cubes if needed. Warm hands make greasy filling. My first attempt ended with a sticky mess that refused to roll. A damp paper towel on your hands helps too.
- Skip the Overcrowding: Fry egg rolls in batches, even if it means extra time. A crowded pan steams the filling instead of crisping it. I used to rush this and ended up with soggy shells. Two minutes per side max—don’t peek until then.
- Chill the Dough: Rest the flour-water dough for 30 minutes before rolling. Sounds boring, but it prevents cracking when you wrap the filling. I was skeptical until I tried it—now it’s non-negotiable for me.
Serving suggestions for this vietnamese pork and shrimp egg roll
Fresh Herb Garnish
Topping your egg rolls with fresh Thai basil leaves and green onions right before serving adds a vibrant pop of color and freshness that balances the richness of the filling.
I like to finely chop about 2 tablespoons of Thai basil and 1 tablespoon of green onions to sprinkle over each platter. This isn’t just for looks—it brings that signature Vietnamese aroma and a bright, herbal contrast to the savory filling. 🌿
Dipping Sauce Variations
While the sweet chili sauce is essential, don’t be afraid to experiment with other dipping options. A quick hoisin sauce with a splash of lime juice adds depth, or a spicy sriracha mayo (mix 2 tbsp mayo with 1 tsp sriracha) for heat lovers.
For a lighter touch, try a fish sauce-lime dip—just whisk 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp sugar. These alternatives keep the meal exciting and cater to different tastes.
Side Dish Pairings
Serve these egg rolls with a cooling cucumber salad to cut through the richness. Toss 1 cup sliced cucumbers, 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt for a refreshing contrast.
Another great pairing is steamed jasmine rice—the mild grain soaks up any extra dipping sauce without overpowering the flavors. For a heartier meal, add a quick stir-fry with bell peppers and snap peas cooked in a light soy-ginger sauce.
Presentation Tips
Arrange the egg rolls on a large platter or individual plates for an elegant spread. For a restaurant-style presentation, fan them out slightly so the crispy edges show off their golden color. Add a small bowl of extra dipping sauce in the center and scatter fresh herbs around the platter. If serving a crowd, use tiered trays to create visual interest—just
Family-Style Serving
These egg rolls are perfect for sharing! Set out a large platter in the center of the table with extra dipping sauce and herbs on the side. Use tongs to serve them so everyone can grab their own. For a fun twist, serve with chopsticks and let guests practice their rolling skills—it’s a great interactive element for gatherings. The key is to keep them warm and crispy until the last bite, so fry them in batches and reheat briefly in the oven if needed.
Leftovers Strategy
If you have leftovers (though they’re rarely an issue!), store them in an airtight container and reheat in a 350°F oven for 5-7 minutes to restore some crispiness. For a quicker fix, fry them again in a skillet with a little oil for 1-2 minutes per side.
The filling reheats beautifully, but the wrappers won’t be as crispy as fresh ones. To prevent sogginess, keep them in a single layer and reheat only what you plan to eat immediately.
Nutrition facts
Frequently asked questions
Can I substitute shrimp with another seafood for these Vietnamese egg rolls?
Shrimp can be swapped for scallops or finely chopped crab meat (about 1.5 lb total) for a similar texture. For a budget-friendly option, try chopped white fish like cod or tilapia—just squeeze out excess moisture first. Avoid fatty fish like salmon, as they can make the filling too greasy. If using scallops, sear them first to maintain their tenderness.
Why did my egg roll wrappers turn out tough instead of crispy?
Tough wrappers usually happen when the dough isn’t rested long enough or the oil isn’t hot enough. Let the dough rest for the full 30 minutes (or longer if possible) and keep it covered with a damp towel. For frying, maintain oil at 350°F—use a thermometer! Overcrowding the pan also drops the temperature, leading to greasy rather than crispy results. Fry 2-3 at a time and keep oil hot between batches.
How do I make these egg rolls ahead of time for a party?
Prep the filling and wrappers 1 day ahead, but don’t fry them yet. Store uncooked egg rolls (filled but unfried) in the fridge for up to 24 hours, wrapped tightly in plastic. To serve, fry them fresh from the fridge—just add 30-60 seconds to the cooking time. For freezing, assemble filled rolls (unfried) and freeze on a tray before bagging. Fry straight from frozen, adding 1-2 extra minutes per side.
What’s the best way to make these egg rolls healthier?
Swap the frying method for air frying at 375°F for 8-10 minutes, flipping halfway. Use whole wheat flour for the wrappers (add 1 tbsp water extra) and reduce oil to 2 cups. For the filling, use lean ground turkey instead of pork and low-sodium fish sauce. Bake the filled rolls at 375°F for 15-18 minutes with a light spray of oil for crispiness.
Can I use store-bought egg roll wrappers instead of homemade?
Yes, but with adjustments! Store-bought wrappers are thinner and less pliable, so reduce filling to 1 tsp per roll and roll tightly. For extra crispiness, brush with a light egg wash (1 egg + 1 tbsp water) before frying. Avoid wrappers with added oils—they’ll make the filling greasy. For best results, use Vietnamese spring roll wrappers (found in Asian markets) if available.