Easy Vietnamese Egg Rolls (Chả Giò)

featured image of vietnamese egg rolls cha gio

Easy Vietnamese Egg Rolls (Chả Giò)

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 5 votes

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Prep Time 45

Cook Time 15

Total Time 1

Course Appetizer, Side Dish, Snack

Cuisine Vietnamese

Servings

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.

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