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    Home » Recipes » Appetizers/Sides

    Vietnamese Egg Rolls (Chả Giò)

    Modified: May 9, 2024 · Published: Nov 8, 2023 by Christie Lai · This post may contain affiliate links · 12 Comments

    Jump to Recipe Video

    Crispy golden brown Vietnamese egg rolls filled with noodles, ground meat, mushrooms, and vegetables with a homemade sweet tangy dipping sauce! These beat takeout and are a great side dish, appetizer, snack or for parties.

    Vietnamese Egg Rolls
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • 📖 Recipe
    • 💬 Reviews

    Vietnamese Egg Rolls aka Chả Giò are deep-fried eggs rolls stuffed with bean thread noodles, ground pork, vegetables, egg and seasoning!

    It's best served with nước chấm dipping sauce which tastes sweet, tangy, and garlicky and crisp lettuce in Vietnamese cuisine.

    Vietnamese Egg Rolls

    It's the first thing that I will order at any Vietnamese restaurant as they are super delicious! You can't beat that crispy shell and that savory interior.

    You can also make a large batch of these in advance, freeze them and fry them on the day of for any parties or large gatherings!

    Ingredients & Substitutes

    Please scroll to the recipe card below for exact measurements.

    ingredients to make this recipe

    Note: Most Asian grocery stores will carry these ingredients. You may find them at your select grocery store or online, like on Amazon.  

    • Spring roll wrappers or aka Spring Roll Pastry: 8.5 x 8.5 inches in dimension. These are usually sold in a 20, 40 or 60 pack. I like using the brand "TYJ Spring Roll Pastry".
    • Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

    Filling

    • Ground pork: or substitute with any ground chicken, ground turkey, ground beef or minced shrimp.
    • Carrots
    • Dried mung bean noodles: aka bean thread noodles. These are thin transparent noodles sold at many Asian grocers.
    • Regular Green Cabbage: or substitute with red cabbage. Avoid using napa cabbage.
    • Onion
    • Wood ear mushrooms or shiitake mushrooms: fresh or dried will work but just hydrate the dried version until tender.
    • Eggs
    • Salt
    • Black pepper
    • White Granulated Sugar

    Spring roll glue

    • All purpose flour
    • Cold water

    Nước Chấm Dipping sauce

    ingredients to make dipping sauce
    • White Granulated Sugar
    • Water
    • Fish sauce: this is an umami tasting sauce used in Vietnamese cooking. Many Asian grocery stores will carry this.
    • Garlic
    • Large red chilies: Any large red chilies will work. Bird's eye chili is fine too but please note, it's very spicy.

    Expert Tips

    • Strain hydrated glass noodles by shaking out as much excess water as possible. This prevents the spring roll from cracking open when you fry it in hot oil.
    • Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.
    • Cut the noodles with clean kitchen scissors to make it easier when you go to fill the rolls.
    • Don't overfill the rolls or they will explode.
    • Roll the spring rolls tightly for a smooth skin.
    • Use a heavy bottomed pan if you have one to maintain oil temperature.
    • Fry in small batches to maintain oil temperature and don't over crowd the pan.
    • Drain the egg rolls on a wire rack or paper towel lined plate to remove excess oil which makes them soggy.

    Instructions

    Below are step-by-step instructions on how to make Vietnamese egg rolls:

    Prepare Filling

    Prepare carrots, cabbage and onion by grating them with a box grater or use a food processor with the smallest grate setting in place.

    Prepare carrots, cabbage and onion by grating them with a box grater or use a food processor with the smallest grate setting in place.

    In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water.

    In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water.

    Transfer noodles to a large bowl and cut them with clean kitchen scissors.

    Transfer noodles to a large bowl and cut them with clean kitchen scissors.

    Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Take about 1 tablespoon of the filling and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar. Set aside.

    Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Take about 1 tablespoon of the filling and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar. Set aside.

    Assemble Egg Rolls

    In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll wrapper “glue”.

    In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll wrapper “glue”.

    Gently peel away one single spring roll wrapper and place onto a clean flat surface. Fold the bottom corner ⅓ of the way up. Fill the wrapper with 3 levelled tablespoons of filling and shape them into a log.

    Gently peel away one single spring roll wrapper and place onto a clean flat surface. Fold the bottom corner ⅓ of the way up. Fill the wrapper with 3 levelled tablespoons of filling and shape them into a log.

    Fold in the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner.

    Fold in the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner.

    Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper.

    Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper.

    Fry & Drain Egg Rolls

    In a heavy bottomed pan on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches for 3 minutes turning over half way. Do not overcrowd the pan.

    In a heavy bottomed pan on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches for 3 minutes turning over half way. Do not overcrowd the pan.

    Transfer fried egg rolls onto a wired rack or paper towel lined baking sheet so excess oil can drip off.

    Transfer fried egg rolls onto a wired rack or paper towel lined baking sheet so excess oil can drip off.

    Make Dipping Sauce

    In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls and enjoy!

    In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls and enjoy!

    Can I Air Fry Vietnamese Egg Rolls?

    Vietnamese egg rolls can be air fried if you follow these instructions:

    1. Lightly spray the air fryer basket with a neutral oil.
    2. Place egg rolls into the basket in a single layer. Do not overlap. Make sure there is enough space around each one. Depending on the size of your air fryer, you may need to air fry in batches.
    3. Lightly spray or brush oil over each egg roll.
    4. Air fry at 375 degrees F for 8-10 minutes, flipping over half way until golden crispy brown on all sides.

    Storage

    • Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, you can deep fry, air fry, reheat in the oven at 350 degrees F until hot, about 5-8 minutes depending on the appliance.
    • Freezer-friendly? Vietnamese egg rolls can be frozen by placing them in a single layer in a freezer-friendly bag and freezing them up to 3 months. To reheat, microwave, air fry or deep fry from frozen. Do not thaw them.

    Pairing Suggestions

    Vietnamese egg rolls serve well with:

    • Gỏi cuốn (Spring Rolls)
    • Goi (Vietnamese Salads)
    • Bánh xèo (Vietnamese sizzling pancake)
    • Vietnamese Phở or Bún Bò Huế (Vietnamese spicy noodle soup)
    • Bun Ga Nuong (grilled lemongrass chicken noodle bowl) or Bún Thịt Nướng (grilled pork noodle bowl
    • Bánh mì (Vietnamese sandwich)
    • Vietnamese Lemongrass Chicken or Vietnamese Chicken Wings

    FAQ

    Can I make Vietnamese egg rolls in advance?

    Yes prepare the egg rolls as instructed and freeze them raw in a single layer in a freezer-friendly bag. Then follow the recipe instructions to deep fry them on the same day you choose to enjoy them.

    How do I prepare Vietnamese egg rolls for a party?

    Assemble the egg rolls as instructed and if your party is next day, store them raw in the fridge in an airtight container and deep fry them on the same day as the party. If your party is a few days or weeks away, freeze raw egg rolls in a freezer-friendly bag and deep fry on the day of the party.

    Are Vietnamese egg rolls the same as fresh rolls?

    No, Chả Giò is also different from Vietnamese fresh spring rolls. Fresh rolls are made of rice paper wrappers filled with cooked vermicelli noodles or rice noodles, mint leaves, lettuce, and cooked protein like shrimp, pork or chicken.
    Additionally, they are served cold with a peanut sauce.

    📖 Recipe

    featured image of vietnamese egg rolls cha gio

    Easy Vietnamese Egg Rolls (Chả Giò)

    Christie Lai
    Crispy golden brown Vietnamese egg rolls filled with noodles, ground meat, mushrooms, and vegetables with a homemade sweet tangy dipping sauce! These beat takeout and are a great side dish, appetizer, snack or for parties.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 45 minutes mins
    Cook Time 15 minutes mins
    Total Time 1 hour hr
    Course Appetizer, Side Dish, Snack
    Cuisine Vietnamese
    Servings 5
    Calories per serving 711 kcal

    Ingredients
     
     

    • 25 sheets spring roll wrappers 8.5 x 8.5 inches in dimensions
    • 2-3 cups vegetable oil or any neutral oil

    Filling:

    • 1 lb ground pork or ground chicken, turkey, beef or minced shrimp
    • 2 cups carrots peeled and grated
    • 5.64 oz mung bean noodles dried kind
    • 2 cups cabbage grated
    • ¾ cup onion grated or finely chopped
    • 4 shiitake mushrooms or wood ear mushrooms, finely chopped
    • 2 large eggs
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon white granulated sugar

    Spring roll glue:

    • 1.5 tablespoon all purpose flour or cornstarch
    • 3 tablespoon water

    Dipping sauce (for 25 rolls)

    • ½ cup white granulated sugar
    • ½ cup water
    • ⅓ cup fish sauce
    • 1 bulb garlic minced
    • 4 large red chilies minced

    Instructions
     

    Assemble Egg Rolls:

    • Prepare carrots, cabbage and onion by grating them with a box grater on a cutting board or using a food processor to shred or chop them.
    • In a large bowl, soak mung bean noodles in hot boiling water for 50 seconds until softened and clear. Strain immediately shaking out as much excess water. Transfer to a large bowl. Cut the noodles into smaller pieces with clean kitchen scissors.
    • Add ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar to the noodles. With clean hands, mix well. Set aside. Optional: Take about 1 tablespoon and pan fry or microwave for 40 seconds until cooked to taste test it. If needed, adjust the seasoning by adding more salt, black pepper or sugar.
    • In a separate small bowl, combine all-purpose flour and cold water. This will be your egg roll “glue”.
    • Gently peel away one single spring roll wrapper and place onto a clean flat surface in a Diamond position. Fold the bottom corner ⅓ of the way up. Fill the wrapper with 3 levelled tablespoons of filling on the folded corner and shape filling into a log.
      Fold the side corners over the filling. Lightly brush a bit of the flour water mixture on the top corner.
      Tightly roll the egg roll upwards. Repeat this process for remaining filling. Place egg rolls on parchment paper.
      Note: Keep spring roll wrappers moist by covering with a damp paper towel and only remove one at a time when you're ready to fill.

    Deep Fry Egg Rolls (or to Air Fry see Notes section below):

    • In a wok, deep fryer or large skillet on medium heat, add 2-3 cups of oil. Once oil is hot or at 350 F degrees, gently lower 3-4 egg rolls away from you. Fry in small batches. Do not overcrowd.
    • Deep fry for 3 minutes, turning over at the halfway point. Transfer fried egg rolls onto a wired rack set on top of a baking sheet so excess oil can drip off.

    Make Dipping Sauce

    • In a small bowl, combine water, sugar and fish sauce. Mix until sugar has dissolved. Mix in minced red chilies and garlic. Serve with egg rolls!

    To Freeze Leftovers

    • For any uncooked leftover egg rolls, place them in a single layer into a freezer bag into the freezer section of your refrigerator. They will last up to 2 months or before freezer burn starts to show. These can be deep fried, air fried or re-heated in your toaster oven from frozen.

    Notes

    To Air Fry Egg Rolls:

    Lightly spray air fryer basket with neutral oil. Place egg rolls in a single layer, do not overlap. Ensure there is enough air flow around each one. You may need to air fry in batches depending on the size of your air fryer.
    Lightly spray or brush egg rolls with oil. Air fry at 375 degrees F for 8-10 minutes, flipping over half way until golden crispy brown on all sides.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Wok
    • deep fryer
    • Measuring Set
    • Kitchen Scale
    • Box Grater
    • Food processor
    • Mixing bowl
    • Cutting Board
    • Steel Colander
    Nutrition
    Calories: 711kcal | Carbohydrates: 100g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 2187mg | Potassium: 747mg | Fiber: 4g | Sugar: 28g | Vitamin A: 7170IU | Vitamin C: 67mg | Calcium: 107mg | Iron: 5mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Jasmine

      March 04, 2024 at 1:55 pm

      5 stars
      I haven't made yet. But I really like your recipe the way explaining everything details. I like spring rolls.. I will make definitely after I buy groceries. Thank you for teaching us and sharing.

      Reply
      • Christie Lai

        March 06, 2024 at 2:57 pm

        Thank you sooooo very much for this kind feedback about my blog post! I really appreciate this and will continue to include more helpful details 🙂 I hope you enjoy my egg rolls recipe!

        Reply
        • Carmia Johnson

          May 11, 2024 at 5:47 pm

          Where do you get the spring roll wrappers you use in the video, alot of stores just have the rice paper ones.

        • Christie Lai

          May 14, 2024 at 5:21 pm

          Most Asian grocery stores will carry them in the frigerated section.

    2. K

      February 16, 2024 at 1:03 am

      Hi! Do you have equivalent measurements to lbs/oz from grams? Thanks!

      Reply
      • Christie Lai

        February 16, 2024 at 12:31 pm

        Hi there, I've just updated the recipe card to reflect metric or imperial so just be sure to click the measuring system that works best for you (the buttons above the ingredients).

        Reply
    3. Nona

      December 23, 2023 at 5:01 am

      5 stars
      Can you use rice paper instead of spring roll wrappers?
      Love the recipe btw!

      Reply
      • Christie Lai

        December 23, 2023 at 1:09 pm

        Hi Nona, thanks so much for the kind words! Yes, you can substitute with rice paper instead. Just be careful when deep frying them or use an oil shield as there's more splatter since the rice paper is moist. Enjoy!

        Reply
    4. Tracy

      November 12, 2023 at 2:44 pm

      5 stars
      Delicious! Fun to make and even more fun to eat! The dipping sauce is fabulous!

      Reply
      • christieathome

        November 13, 2023 at 6:06 pm

        Thank you so much for the kind review, Tracy! So happy to hear that it was enjoyed 🙂

        Reply
    5. Mary

      October 23, 2023 at 11:27 pm

      5 stars
      I so appreciate the video and showing how to roll the rolls and brushing with flour and water. Very very helpful!! Thank you!! They turned out great...I didn't have all the ingredients per your recipe but they turned out just as great!!

      Reply
      • christieathome

        October 24, 2023 at 11:46 am

        Thanks so much for making my recipe, Mary! So happy that you enjoyed it and glad they turned out great. Have a lovely day!

        Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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