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.
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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.
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.
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
- 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.
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.
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”.
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.
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.
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!
Can I Air Fry Vietnamese Egg Rolls?
Vietnamese egg rolls can be air fried if you follow these instructions:
- Lightly spray the air fryer basket with a neutral oil.
- 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.
- Lightly spray or brush oil over each egg roll.
- 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
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.
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.
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
Easy Vietnamese Egg Rolls (Chả Giò)
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.
Jasmine
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.
Christie Lai
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!
Carmia Johnson
Where do you get the spring roll wrappers you use in the video, alot of stores just have the rice paper ones.
Christie Lai
Most Asian grocery stores will carry them in the frigerated section.
K
Hi! Do you have equivalent measurements to lbs/oz from grams? Thanks!
Christie Lai
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).
Nona
Can you use rice paper instead of spring roll wrappers?
Love the recipe btw!
Christie Lai
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!
Tracy
Delicious! Fun to make and even more fun to eat! The dipping sauce is fabulous!
christieathome
Thank you so much for the kind review, Tracy! So happy to hear that it was enjoyed 🙂
Mary
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!!
christieathome
Thanks so much for making my recipe, Mary! So happy that you enjoyed it and glad they turned out great. Have a lovely day!