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    Home » Appetisers » Chả Giò (Vietnamese Spring Rolls)

    Published: Jul 27, 2021 · Last Modified: Jul 28, 2021 by Jeannette ·

    Chả Giò (Vietnamese Spring Rolls)

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    Nothing beats homemade Chả Giò! Grandma’s recipe for Vietnamese Spring Rolls promises a truly aromatic center packed with textures from vermicelli, vegetables, assorted mushrooms and juicy pork. The outside is deep fried until golden and shatteringly crisp!

    If you love these, try our vegetarian version!

    Chả Giò in a colander.

    The appetizer that’s best made at home

    There are tons of Chả Giò recipes out there on the Internet, all showcasing perfectly wrapped spring rolls. But growing up, homemade spring rolls didn’t look like that. There might have been a corner slightly curled up after frying, a ripple in a fold or a patch darker than the rest.

    And all those imperfections meant one thing: Grandma, Mum and all the aunties had made them out of love. Maybe the rolled corners happened because they were busy laughing away at the latest shared joke. Or maybe the wrapper wrinkles formed when everyone leaned in to chat about a beloved TV show.

    Regardless of what happened in those conversations, the best part was always when it was time to eat them, especially as part of a noodle salad or just on its own.

    As soon as each Chả Giò came out fresh, there was no denying how gloriously crunchy they were. The filling would be smoking with taro’s nutty fragrance and plump from meat juice.

    You’d have to be quick with your hands though; the plate would never be filled because each one would keep getting taken. Homemade Chả Giò is just THAT good!

    What’s the difference between an egg roll and a spring roll?

    In Australia, we don’t really have Egg Rolls on the menu. You’re more likely to find a Spring Roll, which is what we’ve made in this recipe. They’re wrapped in a thin sheet and fried for that signature smooth and golden appearance.

    Egg Rolls, on the other hand, are wrapped using a thicker sheet and the outside will be bubbly rather than smooth. For Egg Rolls, they come slightly chewy and crisp as you bite into them, not flaky and crunchy like Spring Rolls.

    The fillings vary from place to place, so there’s no real divide between the two types. The biggest difference really comes down to their outer appearance!

    Which wrappers should I use?

    Egg and eggless spring roll wrappers in their packets.

    You can buy premade Chả Giò wrappers in the fridge of Asian supermarkets. They come in two types, (1) with egg and (2) without egg. There are a often two sizes to choose from, where one is roughly 12cm (4.7″) wide and a bigger one about double that.

    We used the smaller ones, but you can choose whichever you prefer. The larger the wrapper, the more filling you can add.

    To prepare them for use, gently peel each layer apart and leave them in a pile under damp paper or a kitchen towel. If you have helping hands, it’s a great opportunity to get them involved, just like you would for recipes like Wonton Egg Noodle Soup (港式云吞面) or Taro and Sweet Potato Balls Dessert (九份芋圓).

    Some families also use rice paper, which is what we use for our Gỏi Cuốn (Rice Paper Rolls) and Bánh Tráng Trộn (Rice Paper Salad).

    Regardless if whether you’re making or eating Vietnamese Spring Rolls, they’re the perfect snack to bond over!

    Chả Giò in a colander.

    Why this recipe works

    • Using taro keeps the filling moist while adding tons of nutty aromas.
    • Each vegetable is julienned so the flavors mix in well with each other.
    • The seasoning is kept light and simple to ensure all the vegetables really shine.
    • We add pork fat cubes to add fragrant juices to the center.

    What you’ll need

    For the filling

    Bowls of pork mince, pork fat, minced red shallots, carrot, jicama and taro strips along with sliced mushroom, woodear mushroom and onion in bowls.

    About the ingredients

    All of the vegetables for Chả Giò can be found in Asian supermarkets. Make sure to peel each and cut them into thin strips or use a julienne peeler.

    To buy the pork fat, ask the butcher for it. They generally have it in the freezer and might even give it for free if you buy a lot of other things. If you don’t want to use this, swap it with more mince.

    For the seasoning

    Dishes of salt, sugar, chicken bouillon powder, pepper, fish sauce and oil along with two eggs.

    About the seasoning

    Chả Giò can be eaten just as it is or dipped with a Vietnamese Dipping Sauce (Nước Mắm). If you plan to use a dip, make sure to adjust the seasoning to taste so that it’s not too salty when paired with the sauce.

    How to make this recipe

    Making the filling

    Mixed spring roll filling in a bowl.

    Mix all the filling and seasoning ingredients together in a large mixing bowl.

    Pro Tip: Use plastic glad wrap to cover the bowl’s top as you wrap so that it doesn’t become dry during the process. This also means you can seal it for the fridge if you don’t end up using it all.

    How to wrap a spring roll

    Spring roll filling in the center of a wrapper on a plate.

    Put the wrapper on the plate with a corner pointing to you. Spoon about 1 1/2 tsp of the filling into the center of the wrapper and squeeze it to make a log.

    A hand rolling wrapper around mince on a plate.

    Fold the bottom corner up and over the mince, then pull the log gently towards you to remove any air bubbles.

    Side corners folded in over a spring roll on a plate.

    Fold the left and right corners into the center.

    Note: Wrap the wrapper all the way to each end of the log so there are no gaps. Keep in mind that the shape of your mince log will determine how long your Chả Giò ends up being.

    A hand rolling a spring roll up to seal it on a plate.

    Roll tightly from the bottom up until there’s a small triangle left.

    A hand spreading egg white on the tip of a spring roll opening on a plate.

    Dip your finger into the egg white and smear some of it on the tip of the triangle.

    A hand touching a spring roll on a plate.

    Complete the roll by rolling it upward until you have a sealed Chả Giò. Place each finished one on a plate or a tray to fry.

    Note: If you don’t plan on frying them straight away, pack them into freeze-safe bags and let them freeze until you’re ready to cook them.

    Frying the appetizers

    Spring rolls frying in a pot of oil.

    Bring the oil in a pot to a medium-high heat and gently place the spring rolls in to cook for 5 minutes or until golden.

    Enjoy them fresh as is or serve it with a classic Vietnamese Dipping Sauce (Nước Mắm)!

    Recipe FAQs

    How long can I keep Chả Giò frozen for?

    If sealed well, you’re looking at about 1 month, 2 tops. You won’t need to defrost them before frying, but factor in their frozen state and fry them for longer so the center is cooked.

    Can I bake them instead?

    Definitely! Set the oven to 180°C/350°F for the fan/convection setting or 200°C/400°F for standard. They will need to bake for about 20-30 minutes, depending on your oven.
    Make sure to coat them well with oil (e.g. using the spray version) so they crisp up better. Also rotate them at the 15 minute mark to develop an even golden coat.

    Can I use an air fryer?

    Yes, you can! These will need about 10 minutes in the air fryer. Turn them at the halfway mark to cook evenly.

    Tips for the best results

    • Wrap tightly. This technique is one we use for wrapping all of our rolls, including Bì Cuốn (Shredded Pork) and Bò Bía (Chinese Sausauge and Egg) rolls. It locks in the ingredients and stops empty air pockets from forming.
    • Don’t overstuff. The more you put into the center, the more time you’ll need to cook. This can run the risk of burning the wrapper while the meat is still raw. It also increases your chances of tearing the spring roll skin.
    • Keep the heat hot but not scorching. Having the oil temperature too high will burn the outside but leave the inside raw. If you notice the oil bubbling too rapidly or starting to spit, turn the heat down until they’re cooking on a medium heat.
    • Avoid overcrowding the pot. Each time a new Chả Giò goes in to fry, it lowers the oil’s temperature. If it gets too low, you’ll end up boiling the spring rolls rather than getting that signature crispy coating.
    Chả Giò on a plate.

    What to serve it with

    Make it a wrap and roll party with these fresh classics:

    • Bánh Khọt (Mini Savory Pancakes) – The smaller cousin of Bánh Xèo shaped into deliciously crispy cups.
    • Nem Nướng (Grilled Pork Skewers) – These are juicy, savory and sweet meat sticks with flavors similar to maple bacon.
    • Chạo Tôm (Sugar Cane Shrimp) – Springy, moist and packed with shrimp aromas, you’ll love wrapping these in salad.

    Bring it all together with Sup Mang Cua (Crab and Asparagus Soup), Vietnamese Sticky Rice (Xôi Mặn) and Suong Sao (Grass Jelly)!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Chả Giò in a colander.

    Chả Giò (Vietnamese Spring Rolls)

    Nothing beats homemade Chả Giò. These Vietnamese Spring Rolls are packed with exciting textures and the outside is fried until crisp!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 1 hour hour
    Cook Time: 1 hour hour
    Wrapping Time: 1 hour hour 30 minutes minutes
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 10
    Calories: 461kcal
    Author: Jeannette

    Equipment

    • Julienne peeler or knife

    Ingredients

    For The Filling

    • 500 g / 1.1 lb pork mince
    • 200 g / 0.4 lb shrimp (minced using a cleaver)
    • 30 g / 0.07 lb shiitake mushroom (rehydrated and cut into thin strips)
    • 10 g / 0.02 lb woodear mushroom (rehydrated and cut into thin strips)
    • 500 g / 1.1 lb taro (cut into thin strips)
    • 100 g / 0.2 lb carrot (cut into thin strips)
    • 100 g / 0.2 lb jicama (cut into thin strips)
    • 20 g / 0.04 lb green bean thread (soaked in cool water and drained until dry)
    • 200 g / 0.4 lb pork fat (cut into cubes)
    • 3 red shallots (finely chopped)
    • 1 onion (finely chopped)

    For The Seasoning

    • 3 tsp sugar (or to taste)
    • 1 3/4 tbsp salt (or to taste)
    • 1/2 tbsp pepper
    • 1/2 tbsp chicken bouillon powder
    • 1 tbsp fish sauce
    • 2 tbsp oil
    • 2 eggs

    Other

    • 5 packets spring roll wrapper (one packet has roughly 50, depending on the brand)
    • 1 egg white (for sealing each roll)
    • cooking oil (for frying)

    Instructions

    Making The Filling

    • Mix all the filling and seasoning ingredients together in a large mixing bowl.
      Pro Tip: Use plastic glad wrap to cover the bowl's top as you wrap so that it doesn't become dry during the process. This also means you can seal it for the fridge if you don't end up using it all.

    How To Wrap A Spring Roll

    • Put the wrapper on the plate with a corner pointing to you. Spoon about 1 1/2 tsp of the filling into the center of the wrapper and squeeze it to make a log.
    • Fold the bottom corner up and over the mince, then pull the log gently towards you to remove any air bubbles.
    • Fold the left and right corners into the center.
      Note: Wrap the wrapper all the way to each end of the log so there are no gaps. Keep in mind that the shape of your mince log will determine how long your Chả Giò ends up being.
    • Roll tightly from the bottom up until there's a small triangle left.
    • Dip your finger into the egg white and smear some of it on the tip of the triangle.
    • Complete the roll by rolling it upward until you have a sealed Chả Giò. Place each finished one on a plate or a tray to fry.
      Note: If you don't plan on frying them straight away, pack them into freeze-safe bags and let them freeze until you're ready to cook them.

    Frying The Appetizers

    • Bring the oil in a pot to a medium-high heat and gently place the spring rolls in to cook for 5 minutes or until golden.
    • Enjoy them fresh as is or serve it with a classic Vietnamese Dipping Sauce (Nước Mắm)!

    Notes

    • Wrap tightly. This technique locks in the ingredients and stops empty air pockets from forming.
    • Don't overstuff. The more you put into the center, the more time you'll need to cook. This can run the risk of burning the wrapper while the meat is still raw. It also increases your chances of tearing the spring roll skin.
    • Keep the heat hot but not scorching. Having the oil temperature too high will burn the outside but leave the inside raw. If you notice the oil bubbling too rapidly or starting to spit, turn the heat down until they're cooking on a medium heat.
    • Avoid overcrowding the pot. Each time a new Chả Giò goes in to fry, it lowers the oil's temperature. If it gets too low, you'll end up boiling the spring rolls rather than getting that signature crispy coating.
    • All of the vegetables can be found in Asian supermarkets. Make sure to peel each and cut them into thin strips or use a julienne peeler.
    • To buy the pork fat, ask the butcher for it. They generally have it in the freezer and might even give it for free if you buy a lot of other things. If you don't want to use this, swap it with more mince.
    • Chả Giò can be eaten just as it is or dipped with a Vietnamese Dipping Sauce (Nước Mắm). If you plan to use a dip, make sure to adjust the seasoning to taste so that it's not too salty when paired with the sauce.
    • You can buy premade wrappers in the fridge of Asian supermarkets. They come in two types, (1) with egg and (2) without egg. There are a often two sizes to choose from, where one is roughly 12cm (4.7") wide and a bigger one about double that.
    • We used the smaller wrappers, but you can choose whichever you prefer. The larger the wrapper, the more filling you can add for the Chả Giò. Gently peel each apart and leave under a moist towel while you roll.

    Nutrition

    Calories: 461kcal | Carbohydrates: 21g | Protein: 16g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1643mg | Potassium: 569mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1764IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 2mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    Reader Interactions

    Comments

    1. AISilva says

      July 29, 2021 at 10:20 am

      5 stars
      I love the idea of making these out of love! I’ve never tried making spring rolls before, but my family loves spring rolls so I can’t wait to try these. Thanks so much for the great step by step instructions too!

      Reply
      • Jeannette says

        July 29, 2021 at 1:47 pm

        Yes, these are always the best with the whole family gets involved. I hope you get to enjoy them soon!

        Reply
    2. Tara says

      July 29, 2021 at 10:50 am

      5 stars
      One of my favorites! Yours look amazing and I love how they are packed with all those vegetables. So much flavor!

      Reply
      • Jeannette says

        July 29, 2021 at 1:48 pm

        Thank you! The filling is always a winner when there are different textures and flavors from the vegetables 😀

        Reply
    3. Anjali says

      July 29, 2021 at 11:20 am

      5 stars
      I love spring rolls but I’ve never felt confident enough to make them at home from scratch! Your recipe has inspired me to give them a try this week though!

      Reply
      • Jeannette says

        July 29, 2021 at 1:48 pm

        Thanks, Anjali! I hope you get to make many for your family this week!

        Reply
    4. veenaazmanov says

      July 29, 2021 at 11:21 am

      5 stars
      The seasoning is so flavorful and the combination is so filling. Love the meat and veggie stuffing. Perfect party snack.

      Reply
      • Jeannette says

        July 29, 2021 at 1:49 pm

        That’s wonderful to hear, Veena! Enjoy them for many nights to come!

        Reply
    5. Biana says

      July 29, 2021 at 1:00 pm

      5 stars
      Yum! Your spring rolls look amazing. Thank you for sharing the step by step process and tips.

      Reply
      • Jeannette says

        July 29, 2021 at 1:49 pm

        Thanks, Biana! You’re very welcome!

        Reply
    6. Sylvie says

      July 29, 2021 at 2:05 pm

      5 stars
      They look absolutely delicious! Love the idea of making your own instead of buying them, and I’m sure I could recreate these easily at home thanks to all of your great tips

      Reply
      • Jeannette says

        July 30, 2021 at 4:23 pm

        Yes, you certainly can! They’re even better homemade because you can make it with the family 😀

        Reply
    7. Leigh Leigh says

      July 31, 2021 at 1:31 pm

      This looks so great. I love that you had mentioned these can be cooked in the airfryer. Can you tell me whether an olive oil spray before putting into the airfryer would make it crunchier or should I put these in the airfryer without any oil spray? Do you also know if 185 degrees would work. Thanks again x

      Reply
      • Jeannette says

        August 02, 2021 at 10:05 pm

        Hi, Leigh Leigh! Thanks for you kind words 😀 I would suggest a neutral-flavored oil spray like vegetable or canola so the spring rolls don’t end up with a strong olive oil taste. You can definitely spray them with oil to develop a crispiness! Best to try a small batch with the 185°C, then keep it the same or change it depending on how it goes. Hope that helps!

        Reply
    8. Yvonne says

      December 22, 2021 at 1:35 am

      Hello! I’m so happy to have found your site! Comfort food recipes while I’m not in Sydney 😊

      Can you help to clarify the above spring rolls recipe serves 10, is that 10 ppl? 10 spring rolls only? Further down it said I need 5 spring roll packets @50 pieces each! I am so ready to make these! Look forward to hearing from you, thank you!

      Reply
      • Jeannette says

        December 23, 2021 at 10:51 am

        Hi, Yvonne! Glad to have you join our family! For the spring rolls, the 10 would be for 10 servings and not 10 spring rolls. Each person will get more than one 😀 Hope that helps!

        Reply
    5 from 8 votes (2 ratings without comment)

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    Chả Giò in a colander.
    Chả Giò in a colander.
    Chả Giò on a plate.

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