Chả Giò (Vietnamese Spring Rolls)

5 from 8 votes

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!

Prep Time1

Cook Time1

Wrapping Time1 30

Total Time3 30

Course: Appetizer, Breakfast, Dinner, Lunch, Snack

Cuisine: Asian, Vietnamese

Servings:

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.

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