Vietnamese Fried Spring Rolls (Chả Giò)
These crispy Vietnamese Fried Spring Rolls (Chả Giò) are filled with a juicy mix of pork, shrimp, wood ear mushrooms, and vegetables, wrapped in a golden, shatteringly crisp shell. A classic at every Vietnamese family table — serve with nước mắm chấm dipping sauce and watch them vanish.
Equipment
- Deep Fryer optional
Ingredients
Filling
- 2 lb ground pork
- 1 lb raw shrimp peeled, deveined, finely chopped
- 1½ oz dried mung bean thread noodles soaked, drained, cut short
- 1 oz dried wood ear mushrooms rehydrated, squeezed dry, finely chopped
- 2 cups carrots finely grated and squeezed dry
- 1½ cups taro finely julienned or grated and squeezed dry
- 1 small onion finely diced and squeezed dry
- 2 large eggs
Seasoning
- 2½ tbsp fish sauce
- 2 tsp chicken bouillon powder
- 2 tsp sugar
- ½ –1 tsp ground black pepper
✅ Taste test tip: Microwave 1 tbsp of filling for 20–30 seconds and adjust seasoning before wrapping.
Wrappers & Frying
- 50 wheat spring roll wrappers thawed
- Neutral oil canola, peanut, or avocado, for frying
Instructions
- Prepare the Filling: In a large bowl, combine pork, shrimp, noodles, wood ear mushrooms, carrots, taro, onion, and eggs. Add fish sauce, chicken bouillon, sugar, and black pepper. Mix gently just until combined — do not overmix. Taste-test the filling and adjust seasoning if needed.
- Wrap the Chả Giò: Place one wrapper in a diamond shape. Add about 1½–2 tbsp filling in the bottom third. Fold the bottom corner over the filling, fold in the sides, then roll tightly but not stretched. Seal with a dab of water. Keep wrapped rolls covered with a towel.
- First Fry (Cook Through): Heat oil to 325°F (165°C). Fry chả giò in small batches for 5–6 minutes, turning occasionally, until pale golden and cooked through. Drain on a wire rack.
- Second Fry (Crisp & Color): Increase oil temperature to 375°F (190°C). Fry again for 2–3 minutes until deeply golden and crisp. Drain and serve hot.
- Serving Suggestions: Serve with nước mắm chấm, lettuce, and fresh herbs, or sliced over vermicelli bowls. Make-Ahead & Freezing. Unfried: Freeze wrapped rolls in a single layer, then bag. Fry directly from frozen. Par-fried: Complete first fry, cool, freeze, then finish with second fry before serving.
Notes
- Greasy rolls: Oil too cool or rolls too loose
- Not crispy: Too much moisture or skipped second fry
- Bursting: Rolls wrapped too tight