Chả Giò (Vietnamese Spring Rolls)

The appetizer that’s best made at home

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?

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!

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.

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.

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.

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.

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.

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.

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

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.

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)!

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