Vietnamese Egg Rolls (Chả Giò). Crispy golden brown Vietnamese spring rolls filled with noodles, ground meat, mushrooms, and vegetables with a sweet tangy dipping sauce!
A perfect appetizer or side dish.
I love egg rolls! There is something so good about that crunchy exterior with the taste of that savory filling. When it's paired with a sweet tangy garlicky sauce, it is truly heavenly!
I enjoy making a large batch of cha gio so I can freeze any leftovers for later to make it an easy appetizer. Sometimes I love eating these egg rolls as a main dish since they contain carbs, protein and veggies! It's like a little meal in a tiny crispy package - a win-win situation!
Great for parties
These are also so perfect for a party or gathering as you can make a large batch in advance, freeze them and fry them on the day of your party.
What are Vietnamese Egg Rolls made of?
Vietnamese Egg Rolls aka Chả Giò, originate from Vietnam. Furthermore, they're made of spring roll shells filled with bean thread noodles or cellophane noodles with ground pork, cabbage, carrots, onion, eggs, salt, sugar, black pepper. Lastly, they are deep fried in hot oil until crispy.
How to Eat Vietnamese Egg Rolls
Generally, these egg rolls are served with a Vietnamese dipping sauce called Nước Chấm. Additionally, the dipping sauce for Vietnamese egg rolls tastes sweet, tangy, spicy and garlicky complimenting the fried egg roll. I recommend not to skip it.
Also, you may also serve them with fresh lettuce leaves, mint and Thai basil for a lighter taste.
Popular Vietnamese Food
This Vietnamese dish is very popular and a lot of people from all over the world enjoy it! Any Vietnamese restaurant will serve them. If it's your first time trying them, you will fall in love with the savory flavors of the filling combined with the tangy taste of the Nước Chấm. Not to mention the crispy texture of the Vietnamese fried spring rolls.
What is the difference between Vietnamese egg rolls and Chinese egg rolls?
Authentic Vietnamese egg rolls differ from Chinese egg rolls. Chinese crispy egg rolls are thicker and bubbly in texture as they are made with egg roll wrappers. On the contrary, Chả Giò uses spring roll wrappers so the exterior is smooth. In addition, they can also be wrapped in rice wrapper or rice paper.
Usually, Chả Giò is smaller in size. Also, the filling is different where Chinese egg rolls contain bean sprouts, where as Vietnamese egg rolls do not.
Are Vietnamese egg rolls the same as Vietnamese 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. Sometimes fresh rolls are also known as Summer rolls thanks to the refreshing, cooling taste.
Ingredients
The below ingredients are needed for this cooking process. 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: 8.5 x 8.5 inches in dimension. These are usually sold in a 20, 40 or 60 pack.
- Neutral oil: such as avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil.
Filling:
- Ground pork: or feel free to substitute with any ground meat of your choice like ground chicken, turkey, beef, or minced shrimp. You can even substitute with firm tofu!
- Carrots
- Dried mung bean noodles: aka bean threads or bean noodles that are hydrated in boiling hot water and cut into smaller pieces. These can be found at the Asian market in the dried noodle section. They are very fine threads that are white in color and turn clear when soaked in warm water.
- Cabbage: regular green cabbage. Avoid using napa cabbage as it contains more water. Purple cabbage is also a great substitute.
- Onion: white or yellow onion
- Wood ear mushrooms or shiitake mushrooms: You may also use the dried form of these mushrooms and hydrate them. Woodear mushrooms are a black and thin floppy looking fungus.
- 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: Your Asian grocery store will carry this salty sauce. It is a must for this sauce as it offers a deep umami flavor. If you can't find this ingredient, you may substitute with soy sauce to taste.
- Garlic
- Large red chilies: Any large red chilies will work. Bird's eye chili is fine too but please note, it's INCREDIBLY spicy!
How to Make Vietnamese Egg Rolls
Below are images and instructions on how to make my Cha Gio recipe.
Egg Rolls
Prepare your vegetables by grating them with a box grater on a cutting board or using a food processor to shred or chop them.
The food processor will make the preparation process easier and quicker if you own one.
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.
Into the large mixing bowl with noodles, combine ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar. With clean hands, mix well.
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. Set aside.
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 opposing 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 Frying Method
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.
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.
Air Frying Method:
Follow these instructions to air fry:
- 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.
To Freeze Leftovers:
For any 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.
Nuoc Cham 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!
Optional: serve egg rolls with fresh lettuce for a delicious refreshing taste!
Storage
Deep fried egg rolls 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.
FAQ
Can I freeze leftover egg rolls?
Yes! Place them in a freezer bag in a single layer. Do not overlap. Then place them into the freezer. They will last up to 2 months. You may cook them from frozen.
Should I freeze uncooked egg rolls if I make them in advance for a gathering?
Yes, do not simply place them in the fridge. The spring roll skin will absorb the excess moisture from the filling and become soggy. So please freeze them and on the day of the party or gathering, you can fry them.
Other Vietnamese Recipes You May Like!
Lemongrass Chicken
Vietnamese Butter Garlic Chicken Wings
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
- 200 grams carrots peeled and grated
- 160 grams dried mung bean noodles
- 150 grams cabbage washed and grated
- 110 grams onion grated or finely chopped
- 40 grams shiitake mushrooms or wood ear mushrooms, finely chopped
- 2 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
Egg Rolls
- Prepare your vegetables by grating them with a box grater on a cutting board or using a food processor to shred or chop them. The food processor will make the preparation process easier and quicker if you own one.
- 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.
- Into the large mixing bowl with strained noodles, combine ground pork, carrots, cabbage, mushrooms, onions, eggs, salt, black pepper and sugar. 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 opposing 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 Frying Method:
- 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.
Air Frying Method:
- 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.
Nuoc Cham 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!
- Optional: serve egg rolls with fresh lettuce for a delicious refreshing taste.
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.
Did you enjoy my recipe?