I just made Vietnamese Fried Spring Rolls that crackle on the first bite and pack so much savory pork and impossible crunch you’ll keep scrolling to see what the fuss is about.

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I’m obsessed with Chả Giò. I can’t help it.

Hot, crisp rice paper wrappers (bánh tráng) shattering with every bite, fat flecks of ground pork shoulder sneaking through the crunch. Vietnamese Egg Rolls are my guilty public pleasure; I’ll eat them standing over the sink, sauce everywhere, not sorry.

This Cha Gio Recipe hits that sweet-salty-sour thing that makes you keep going. And the herb hit punches through the fried shell.

I steal extras and hide them, don’t judge me. No subtlety.

Just big textures, bright dipping sauce, and me, unable to stop until the last one’s gone. seriously craving.

Ingredients

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Rice paper wrappers – crisp shell that turns golden and crackly.
Ground pork shoulder – juicy, meaty backbone; it keeps rolls hearty.
Shrimp – sweet pop and texture contrast you’ll notice.
Glass/bean noodles – slippery strands that soak up flavor, not heavy.
Shiitake or wood ear mushrooms – chewy umami, earthy bite.
Grated jicama or taro – crunchy, slightly sweet, keeps it fresh.
Carrot – bright color and little sweet crunch.
Scallions – oniony freshness, light herbal zip.
Garlic – punchy aroma, you’ll smell it first.
Shallot – softer onion flavor, kinda sweet and mellow.
Egg – binds everything so rolls don’t fall apart.
Cornstarch or tapioca – helps hold filling together, glossy finish.
Fish sauce – salty, funky backbone that makes it sing.
Sugar – balances salt and brightens flavors a touch.
Black pepper – subtle heat and warm spice.
Salt – basic seasoning, do taste as you go.
Vegetable oil – for deep frying crisp edges, golden color.
Lettuce and herbs – fresh wrapables; cool, bright contrasts.
Nuoc cham sauce – tangy, sweet-salty dip you’ll dunk everything in.
Plus, garlic and chili in sauce – gives it kick and bite.
Basically, assemble and eat – messy, fun, totally worth it.

Ingredient Quantities

20 rice paper wrappers (bánh tráng), 22 cm / about 8.5 in

1 lb (450 g) ground pork shoulder

8 oz (225 g) raw shrimp, peeled, deveined and roughly chopped

1 cup (about 25 g) dried glass/bean thread noodles, soaked and chopped

4 oz (about 115 g) dried shiitake or wood ear mushrooms, soaked and finely chopped

1 cup grated jicama or taro (or a mix), packed

1 medium carrot, grated

2 scallions, thinly sliced

2 cloves garlic, minced

1 small shallot, finely minced

1 large egg (for binding)

1 tablespoon cornstarch or tapioca starch

2 tablespoons fish sauce

1 tablespoon sugar

1/2 teaspoon ground black pepper

1/2 teaspoon fine salt, or to taste

Vegetable oil for deep frying, about 2 cups / 480 ml

Fresh lettuce leaves and assorted herbs (mint, cilantro, Thai basil) for serving

Nuoc cham dipping sauce or ingredients to make it: fish sauce, lime or rice vinegar, sugar, water, garlic, chili (optional)

How to Make this

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1. Soak the glass/bean thread noodles and the dried mushrooms in warm water until soft, about 15 to 20 minutes; drain and chop both finely, squeeze excess water from mushrooms, then set aside.

2. In a large bowl combine ground pork, chopped shrimp, chopped noodles, mushrooms, grated jicama (or taro), grated carrot, sliced scallions, minced garlic, minced shallot, egg, cornstarch, fish sauce, sugar, black pepper and salt; mix well with your hands or a spoon until everything is evenly distributed and slightly sticky.

3. Fill a shallow dish or wide plate with warm water to soften each rice paper wrapper; dip one wrapper for about 5 to 8 seconds until pliable but not falling apart, then lay it flat on a clean board or towel.

4. Place about 2 to 3 tablespoons of filling near the lower third of the softened wrapper, spread into a compact log about 1 to 1 1/2 inches wide, fold the bottom edge over the filling, fold both sides in, then roll tightly to seal; wet the top edge with a little water to stick, repeat until all filling is used and you have about 20 rolls.

5. Heat about 2 cups or enough vegetable oil in a deep pan or pot over medium high heat until it reaches 350 F or a small piece of wrapper sizzles and browns quickly; maintain steady heat but not smoking.

6. Fry the rolls in batches so they don’t crowd the pan, turning occasionally, about 4 to 6 minutes per batch, until golden brown and crisp; use a slotted spoon to transfer to a paper towel lined tray to drain.

7. While frying finish up any remaining rolls and keep cooked ones warm in a low oven if needed; test one to be sure shrimp and pork are fully cooked inside.

8. Make nuoc cham by mixing 3 parts water to 1 part fish sauce, add lime juice or rice vinegar to taste, dissolve sugar until balanced between sweet and salty, mince garlic and chili if using and stir in; adjust acidity and sweetness to your taste.

9. Serve the hot imperial rolls with fresh lettuce leaves and assorted herbs so people can wrap them, and offer the nuoc cham for dipping; eat immediately for best crispness because they do lose crunch fast.

Equipment Needed

1. Large mixing bowl for the pork, shrimp and veggies, big enough to mix with your hands
2. Wide shallow dish or plate to soften the rice paper wrappers in warm water
3. Cutting board and a sharp knife for chopping mushrooms, shrimp and scallions
4. Box grater (or coarse grater) for jicama/taro and carrot
5. Slotted spoon or spider strainer for lifting the fried rolls out of the oil
6. Deep heavy pot or deep frying pan for frying (with enough capacity for oil)
7. Instant‑read thermometer to check oil temp (aim about 350 F) and internal doneness
8. Paper towels and a rimmed tray or baking sheet to drain and keep rolls warm in a low oven

FAQ

Q: Can I make the filling ahead of time? A: Yes, you can mix the filling up to 1 day ahead and keep it covered in the fridge. Let it sit at room temp 20 minutes before rolling so it's easier to handle. Don't let it sit longer or the veggies get soggy.

Q: What type of rice paper works best and can I use smaller wrappers? A: Use the thin dried bánh tráng about 22 cm / 8.5 in for authentic size. You can use smaller ones, but you must reduce the filling amount or the rolls won't seal well and will burst while frying.

Q: How do I stop the rolls from falling apart when frying? A: Tight rolling is key. Wet the wrapper just enough to soften, fold the sides in, and roll snug. Seal the edge with a little beaten egg or cornstarch slurry. Heat the oil hot enough so they sizzle right away but not smoking, about 350°F / 175°C. Fry in batches so oil temp doesn't drop.

Q: Can I bake or air fry them instead of deep frying? A: You can air fry or bake for a lighter version, but texture will be different — less blistered and not as crunchy. Brush or spray with oil and bake at 425°F / 220°C for 12 to 18 minutes, flipping once. Air fry at 380°F / 190°C for about 10 to 15 minutes, checking often.

Q: How do I keep the wrappers from sticking together while I roll? A: Keep a damp cloth over unused wrappers so they stay flexible and don't dry out. Work on a slightly wet board or plate and only wet one wrapper at a time. If they stick, peel gently and add a touch more water to loosen.

Q: Any tips for a killer nuoc cham dipping sauce? A: Balance salty, sweet, sour and spicy. Start with 3 parts water to 1 part fish sauce, add lime or rice vinegar, 1 part sugar, minced garlic and chili to taste. Taste and tweak until it sings. Let it rest 10 minutes so sugar dissolves and flavors meld.

Chả Giò – Vietnamese Imperial Rolls (Egg Rolls) Recipe Substitutions and Variations

Ground pork shoulder: swap with ground chicken, ground turkey, or a mix of finely chopped firm tofu and mushrooms for a vegetarian-ish version. They all bind well with the egg and starch, but season a bit more if you use turkey.
Raw shrimp: use chopped cooked shrimp, canned crab meat, or omit and boost pork + mushrooms for a meat-only roll. If using cooked seafood, fold in at the end so it stays tender.
Rice paper wrappers (bánh tráng): you can use square egg roll wrappers or large lettuce leaves to make fresh, non-fried rolls, or small wonton wrappers for mini rolls. Wonton wrappers fry faster so watch the oil.
Grated jicama or taro: replace with grated daikon, kohlrabi, or finely shredded cabbage. Daikon is crisp like jicama while cabbage adds sweetness and holds together well when fried.

Pro Tips

1. Chill the filling for 20 to 30 minutes before rolling. It firms up the pork and shrimp so the logs hold together better and wont burst while frying.

2. Don’t over-soak the rice paper. Just soften until pliable, not mushy. If it gets too soft it will tear when you roll or it will absorb too much oil and go soggy.

3. Fry in small batches and keep the oil at a steady temp around 350 F. Crowding drops the oil temp and makes the rolls greasy. Use a candy or instant-read thermometer, or test with a tiny scrap of wrapper first.

4. Drain on a wire rack over a sheet pan instead of only paper towels. That keeps air circulating so the bottoms stay crisp and not steamed.

5. Make the nuoc cham a little brighter than you think you need by adding extra acid or fresh lime at the end. The sharp dip cuts through the richness and makes the rolls taste fresher.

Chả Giò – Vietnamese Imperial Rolls (Egg Rolls) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I just made Vietnamese Fried Spring Rolls that crackle on the first bite and pack so much savory pork and impossible crunch you'll keep scrolling to see what the fuss is about.

Servings

servings

Calories

662

kcal

Equipment: 1. Large mixing bowl for the pork, shrimp and veggies, big enough to mix with your hands
2. Wide shallow dish or plate to soften the rice paper wrappers in warm water
3. Cutting board and a sharp knife for chopping mushrooms, shrimp and scallions
4. Box grater (or coarse grater) for jicama/taro and carrot
5. Slotted spoon or spider strainer for lifting the fried rolls out of the oil
6. Deep heavy pot or deep frying pan for frying (with enough capacity for oil)
7. Instant‑read thermometer to check oil temp (aim about 350 F) and internal doneness
8. Paper towels and a rimmed tray or baking sheet to drain and keep rolls warm in a low oven

Ingredients

20 rice paper wrappers (bánh tráng), 22 cm / about 8.5 in
1 lb (450 g) ground pork shoulder
8 oz (225 g) raw shrimp, peeled, deveined and roughly chopped
1 cup (about 25 g) dried glass/bean thread noodles, soaked and chopped
4 oz (about 115 g) dried shiitake or wood ear mushrooms, soaked and finely chopped
1 cup grated jicama or taro (or a mix), packed
1 medium carrot, grated
2 scallions, thinly sliced
2 cloves garlic, minced
1 small shallot, finely minced
1 large egg (for binding)
1 tablespoon cornstarch or tapioca starch
2 tablespoons fish sauce
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon fine salt, or to taste
Vegetable oil for deep frying, about 2 cups / 480 ml
Fresh lettuce leaves and assorted herbs (mint, cilantro, Thai basil) for serving
Nuoc cham dipping sauce or ingredients to make it: fish sauce, lime or rice vinegar, sugar, water, garlic, chili (optional)

Directions

Soak the glass/bean thread noodles and the dried mushrooms in warm water until soft, about 15 to 20 minutes; drain and chop both finely, squeeze excess water from mushrooms, then set aside.
In a large bowl combine ground pork, chopped shrimp, chopped noodles, mushrooms, grated jicama (or taro), grated carrot, sliced scallions, minced garlic, minced shallot, egg, cornstarch, fish sauce, sugar, black pepper and salt; mix well with your hands or a spoon until everything is evenly distributed and slightly sticky.
Fill a shallow dish or wide plate with warm water to soften each rice paper wrapper; dip one wrapper for about 5 to 8 seconds until pliable but not falling apart, then lay it flat on a clean board or towel.
Place about 2 to 3 tablespoons of filling near the lower third of the softened wrapper, spread into a compact log about 1 to 1 1/2 inches wide, fold the bottom edge over the filling, fold both sides in, then roll tightly to seal; wet the top edge with a little water to stick, repeat until all filling is used and you have about 20 rolls.
Heat about 2 cups or enough vegetable oil in a deep pan or pot over medium high heat until it reaches 350 F or a small piece of wrapper sizzles and browns quickly; maintain steady heat but not smoking.
Fry the rolls in batches so they don't crowd the pan, turning occasionally, about 4 to 6 minutes per batch, until golden brown and crisp; use a slotted spoon to transfer to a paper towel lined tray to drain.
While frying finish up any remaining rolls and keep cooked ones warm in a low oven if needed; test one to be sure shrimp and pork are fully cooked inside.
Make nuoc cham by mixing 3 parts water to 1 part fish sauce, add lime juice or rice vinegar to taste, dissolve sugar until balanced between sweet and salty, mince garlic and chili if using and stir in; adjust acidity and sweetness to your taste.
Serve the hot imperial rolls with fresh lettuce leaves and assorted herbs so people can wrap them, and offer the nuoc cham for dipping; eat immediately for best crispness because they do lose crunch fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.