Vietnamese Pork Bowl with Fried Egg and Spring Rolls
A quick and satisfying bowl with savory grilled pork, a crispy fried egg, and crunchy spring rolls over fresh lettuce and pickled veggies. Perfect for a fast weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 medium pork chops
- 4 sheets spring roll wrappers
- 2 cups lettuce
- ½ cup pickled carrots and daikon
- 2 large eggs
- 2 tbsp soy sauce
Instructions
- 1
Season the 2 pork chops with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high and cook the pork until browned and cooked through, about 4 minutes per side. Set aside to rest.
- 2
In the same skillet, add 1 tbsp oil and fry the 2 eggs until the whites are set and edges are crispy, about 2 minutes. Remove and set aside.
- 3
Wrap the 4 spring roll wrappers around a small amount of filling (like leftover pork or veggies) and fry in the skillet until golden and crisp, about 2 minutes per side.
- 4
Slice the rested pork into strips. Divide the 2 cups lettuce between two bowls, top with pork, fried eggs, spring rolls, and 0.5 cup pickled carrots and daikon. Drizzle with 2 tbsp soy sauce and serve.
- 5
Optional: add sliced jalapeño or fresh herbs like mint or cilantro for extra flavor.
Tools you’ll need
- skillet
- spatula
- knife
- cutting board
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