Vietnamese Fried Spring Rolls (Chả Giò)

Name: Vietnamese Fried Spring Rolls (Chả Giò) – Easy Meal Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: ½ lb ground pork; 1 green onion; ½ teaspoon fine sea salt; 1 oz dried glass noodles; 1 teaspoon freshly grated ginger; ½ teaspoon granulated sugar; 1 medium carrot; ¼ cup dried wood ear mushrooms; ½ teaspoon freshly cracked black pepper; 2 small shallots; 12 spring roll wrappers; ½ cup neutral cooking oil; ½ tablespoon sugar; ½ clove garlic; 1 tablespoon fish sauce; ½ small red chili; 2 tablespoons warm water; 1½ tablespoons freshly squeezed lime juice; Fresh herbs: cilantro, Vietnamese mint, or perilla leaves; Butter lettuce or red leaf lettuce

Last Updated on August 1, 2025

Ah, Vietnamese fried spring rolls, or Chả Giò, they are a crispy delight that dances on the palate! But what can you enjoy alongside these savory bundles of joy? Let’s dive into some delightful pairing options first.

Fresh Herbs: A handful of fresh herbs like cilantro, Vietnamese mint, or perilla elevates spring rolls to new heights. They add that aromatic freshness which perfectly complements the rich flavors of the spring rolls.

Dipping Sauces: The classic Nước Chấm is a must-have! This dipping sauce combines fish sauce, lime juice, garlic, and sugar. Its tangy and sweet profile presents an excellent contrast to the crunchy rolls.

Salads: A light Vietnamese salad with shredded cabbage, carrots, and a zesty sesame dressing pairs beautifully. The crunch from the salad balances the tenderness of the rolls.

Rice Dishes: Serve these alongside jasmine rice or coconut rice for a more filling meal. The simplicity of plain rice makes it a great canvass for the bold flavors of the rolls.

Now that you have some delectable ideas for what to enjoy with your Chả Giò, let’s unpack this beloved dish.

What Are Vietnamese Fried Spring Rolls (Chả Giò)?

Picture this: you take a bite, and the crispy exterior gives way to a sumptuous filling. Chả Giò consists of a thin rice or wheat wrapper, filled with a mix of meat, vegetables, and sometimes mushrooms, then deep-fried until golden brown. The preparation varies by region and household, making it a personal favorite in many Vietnamese homes.

The origin of Chả Giò dates back to the 20th century, but its roots can be traced to traditional Chinese spring rolls. The Vietnamese made these their own, adjusting fillings and seasonings to suit local tastes. Today, they are not just a snack; they are a treasured part of festive gatherings and family meals.

What Does It Taste Like?

Imagine biting into a Chả Giò; you’ll first notice the satisfying crunch of the wrapper, followed by a hot and savory filling. There’s a delicate balance between the juicy pork, earthy mushrooms, and the slight sweetness of carrots, with an underlying hint of pepper and ginger.

Each chew bursts with flavor and texture—crispy outside, tender inside. The dipping sauce brings an extra layer, with its mix of sweet, salty, and tangy notes.

Why Does This Recipe Work?

Creating the perfect Chả Giò isn’t just about throwing ingredients together. Here are four reasons why this recipe shines:

1. Flavorful Filling: The combination of ground pork, fresh vegetables, and aromatic seasonings ensures every bite is packed with flavor. This mixture doesn’t just taste delicious; it also brings depth to each roll.

2. Crispy Texture: The choice of wrapper—be it rice or wheat—ensures a delightful crunch. When fried, these wrappers turn golden and crisp, making that first bite irresistibly satisfying.

3. Versatile Pairings: This dish is adaptable. Whether you serve it with fresh herbs or a zesty dipping sauce, Chả Giò can cater to many tastes. Pair it with a refreshing salad, and you have a complete meal.

4. Easy to Prepare Ahead: You can prepare the filling in advance and assemble your spring rolls just before frying. This flexibility makes it perfect for gatherings where you want to impress guests without the last-minute rush.

Ingredients for Vietnamese Fried Spring Rolls (Chả Giò)

Here’s what you’ll need:

For the Spring Roll Filling:

½ lb ground pork (for variety, try a mix of pork and shrimp)
1 green onion (thinly sliced)
½ teaspoon fine sea salt
1 oz dried glass noodles (mung bean or rice-based)
1 teaspoon freshly grated ginger
½ teaspoon granulated sugar
1 medium carrot (julienned or grated)
¼ cup dried wood ear mushrooms (about ½ oz by weight)
½ teaspoon freshly cracked black pepper
2 small shallots (finely minced)
12 spring roll wrappers (rice paper or wheat-based)

For Frying:

½ cup neutral cooking oil (soybean or canola preferred; adjust based on need)

For the Dipping Sauce (Nước Chấm):

½ tablespoon sugar
½ clove garlic (minced into a paste)
1 tablespoon fish sauce
½ small red chili (finely chopped; adjust to taste)
2 tablespoons warm water
1½ tablespoons freshly squeezed lime juice

To Serve:

Fresh herbs: cilantro, Vietnamese mint, or perilla leaves
Butter lettuce or red leaf lettuce

Step-by-Step Instructions

Let’s get into the nitty-gritty of making these delicious spring rolls. Rolling them can be an art form, but don’t worry. I’ll guide you through each step.

Step 1: Prepare the Filling

Start by soaking the dried glass noodles in warm water for about 15 minutes. Once they soften, drain and chop them into smaller pieces. This helps distribute them throughout the filling.

In a large bowl, combine the ground pork, chopped glass noodles, green onion, grated ginger, salt, sugar, julienned carrot, dried wood ear mushrooms (previously soaked and chopped), black pepper, and minced shallots. Mix everything well. The goal here is to create a cohesive filling that melds together beautifully.

Step 2: Prepare the Wrappers

If you’re using rice paper wrappers, soak them in warm water for about 15-30 seconds until pliable. Be careful not to soak them too long; that can lead to a sticky mess. If you’re using wheat-based wrappers, follow the package instructions.

Once they’re ready, lay them out on a clean surface. It’s best if you have a damp cloth beneath to keep them from sticking.

Step 3: Fill the Rolls

Place a heaping tablespoon of filling on the lower third of the wrapper. Fold the sides over and then roll it tightly from the bottom up. Don’t roll too tightly, as you want some room for expansion during frying. Repeat this with the remaining filling.

Step 4: Heat the Oil

In a deep pan, heat about ½ cup of neutral cooking oil over medium-high heat. To test if the oil is hot enough, drop in a small piece of a spring roll wrapper. If it sizzles immediately, you’re ready to fry.

Step 5: Fry the Rolls

Carefully place a few rolls in the hot oil, ensuring not to overcrowd the pan. Fry them until golden brown, about 3-5 minutes, turning occasionally for even cooking. Remove and let them drain on a paper towel-lined plate.

Step 6: Prepare the Dipping Sauce

In a small bowl, mix the sugar with garlic, fish sauce, chili, warm water, and lime juice. Stir until the sugar is dissolved. Taste and adjust seasoning if necessary. This sauce should balance sweet, salty, and tangy flavors.

How to make Vietnamese Fried Spring Rolls (Chả Giò)

Notes

To ensure your Chả Giò come out perfectly, here are some handy tips:

Avoid Overfilling: A little goes a long way. Overfilling can result in leaks during frying.
Temperature Control: Maintain the oil temperature; too cool will lead to soggy rolls, while too hot will burn the outside and leave the inside raw.
Experiment with Fillings: Don’t hesitate to add more vegetables or change up the protein. Shrimp or chicken work well with the same spices.
Refrigerate Before Frying: Let the assembled rolls chill in the fridge for 20-30 minutes. This helps set the filling and makes them easier to handle.
Storage Tips: If you don’t fry all the rolls at once, keep the un-fried spring rolls covered with a damp cloth to prevent them from drying out.

Nutrition Information

These crispy delights are not just tasty but can also be balanced when enjoyed with herbs and dips. Here’s a general idea of the nutrition per serving (based on two spring rolls):

(The actual numbers depend on the specific brands and types of ingredients used.)

Vietnamese Fried Spring Rolls (Chả Giò) Recipe

How To Store the Leftovers?

If you have leftover Chả Giò, here’s how to keep them fresh:

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Reheat: Avoid the microwave for reheating. Instead, pop them in an oven at 350°F for about 10-15 minutes until crispy.
Freeze: You can freeze un-fried rolls. Wrap them well in plastic wrap and then place in a freezer-safe bag. When you’re ready to cook, fry them straight from frozen, adding a couple of extra minutes to cooking time.

Sides for Vietnamese Fried Spring Rolls (Chả Giò)

Pairing sides can elevate your Chả Giò experience. Here are four delicious suggestions:

1. Fresh Salad: A light Vietnamese salad with cabbage and carrot adds crunch. Toss in some rice vinegar and sesame oil for zest.

2. Rice Noodles: A simple bowl of rice noodles dressed with lime juice and crushed peanuts makes for an easy side that complements the fried rolls well.

3. Pickled Vegetables: Serve alongside pickled vegetables like daikon or carrots. The tangy crunch creates a lovely contrast to the fried goodness.

4. Soup: A bowl of light broth or pho ensures a comforting meal. The warm, flavorful broth pairs beautifully with crispy spring rolls.

Alternative Choices to Ingredients

If you’re short on certain items, don’t worry! Here are alternative choices you can consider:

1. Ground Meats: For a leaner option, use ground turkey instead of pork. The flavor profile will shift, but it remains delicious.

2. Vegetables: If you can’t find wood ear mushrooms, using shiitake mushrooms will work nicely. They have a slightly different flavor but still offer that great texture.

3. Glass Noodles: If you don’t have glass noodles, try using shredded cabbage or even quinoa as a filler. It will change the texture but can still be delightful.

4. Gluten-Free Wrappers: If you’re gluten-intolerant, look for gluten-free spring roll wrappers made from rice and tapioca.

Conclusion

Making Vietnamese fried spring rolls (Chả Giò) is not just a culinary adventure; it’s an experience filled with tantalizing textures and flavors. The beauty of this dish lies in its versatility and the joy it brings to the table. Whether enjoyed as a snack or part of a larger meal, Chả Giò holds a special place in the hearts of many.

Now that you have the full guide at your fingertips, it’s time to gather fresh ingredients and dive into making this delightful dish. Your family and friends are sure to be impressed, and who knows, maybe you’ll find yourself whipping up Chả Giò for every gathering! Enjoy the process, the flavors, and the company. Happy cooking!

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Print Recipe

Vietnamese Fried Spring Rolls (Chả Giò) – Easy Meal Recipe

Author: Mary Siegel Cuisine: Vietnamese Courses: Appetizer

Difficulty: Intermediate Prep Time 20 mins Cook Time 5 mins Total Time 25 mins

Servings: 12 Calories: 237

Best Season: Suitable throughout the year

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