Go Back
Crispy egg roll nachos topped with Vietnamese pork filling, do chua, lettuce, cucumber, and served with nuoc cham.

Egg Roll Nachos

These Egg Roll Nachos combine the flavors of Vietnamese egg rolls with crispy spring roll pastry, savory pork filling, fresh vegetables, do chua, and nuoc cham. Every bite is crunchy, fresh, savory, and packed with flavor.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Servings: 5
Course: Appetizer, Snack
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb Ground pork
  • ¼ cup Wood ear mushrooms soaked and finely chopped
  • ½ cup Mung bean noodles soaked and finely chopped
  • ⅓ cup Carrots grated
  • ⅓ cup Cabbage finely shredded
  • ¼ cup Onion finely minced
  • 1 tbsp Minced garlic
  • 1 Egg
  • ½ tsp Salt
  • 1 tsp Sugar
  • ½ tsp Black pepper
  • ½ tsp Chicken bouillon
  • 1 tbsp Vietnamese fish sauce
Nuoc Cham (Vietnamese Dipping Sauce)
  • 1 cup warm water
  • ¼ cup Vietnamese fish sauce
  • 3 garlic cloves crushed
  • Juice of 1 lime
  • ⅓ cup sugar
  • 3-5 Thai chilies finely chopped, adjust to taste
For Serving
  • 10-12 Spring roll pastry wrappers
  • 2-3 Lettuce
  • ½ cup Do chua (Vietnamese pickled carrot and radish)
  • 1 Small cucumber sliced
  • Hot sauce optional

Equipment

  • Deep pot or fryer

Method
 

  1. Prepare filling
    If using dried wood ear mushrooms and mung bean noodles, soak according to package directions until softened.
    Drain well and squeeze out any excess moisture.
    Finely chop the mushrooms and noodles.
    In a large bowl, combine ground pork, mushrooms, noodles, carrots, cabbage, onion, garlic, egg, salt, sugar, black pepper, chicken bouillon, and fish sauce.
    Mix until evenly combined.
  2. Prepare wrappers
    Separate the spring roll pastry wrappers.
    Cut each wrapper into 9 equal squares.
    Place about 1 tablespoon of filling onto one wrapper square.
    Top with a second wrapper square and lightly seal the edges with water.
    Repeat with the remaining filling.
  3. Fry
    Heat oil to 350°F.
    Deep fry until golden brown, crispy, and cooked through, about 4–5 minutes.
    Transfer to a wire rack or paper towel-lined plate.
  4. Make nuoc cham
    In a bowl, combine warm water, fish sauce, garlic, lime juice, sugar, and Thai chilies.
    Stir until the sugar is completely dissolved.
  5. Assemble and serve
    Arrange the crispy egg roll nachos on a serving platter.
    Top with lettuce, do chua, and cucumber.
    Serve with nuoc cham and hot sauce, if desired.

Notes

 

Difficulty

Intermediate – Requires some prep work and deep frying.

 

Storage

Best fresh for maximum crispness.
Refrigerator: Up to 3 days for the fried egg roll pieces and nuoc cham stored separately in airtight containers.
Freezer: Freeze cooked egg roll pieces in an airtight container for up to 2 months.
Reheating: Reheat in the air fryer or oven until hot and crispy.
Tip: Assemble with vegetables and sauces just before serving for the best texture.

 

Tips

• I recommend using a Vietnamese fish sauce for the most authentic flavor in both the filling and nuoc cham
• Keep the filling layer thin so the wrappers stay crispy and cook through evenly
• Drain soaked mushrooms and noodles well to prevent excess moisture in the filling
• Do chua (Vietnamese pickled carrot and radish) adds brightness and crunch that balances the rich filling
• This recipe yields approximately 50–60 nachos, making it great for parties or gatherings. For a smaller batch, you can easily halve the filling ingredients
• Serve immediately after frying for the crispiest texture