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spring rolls cha gio

Classic Vietnamese Chả Giò (Crispy Fried Spring Rolls)

A foundational Vietnamese recipe for shatter‑crisp chả giò made with the classic filling of pork, shrimp, wood ear mushrooms, taro or jicama, and glass noodles. This version uses the traditional fry‑twice method for maximum crunch and includes tips for wrapping, frying, freezing, and reheating.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Appetizer, dinner, lunch
Cuisine Thai, Vietnamese
Servings 25 rolls

Equipment

  • Large mixing bowl
  • Cutting board & knife
  • Strainer
  • Large skillet
  • Tongs
  • Cooling rack

Ingredients
  

  • 1 pound ground pork
  • 4 ounces shrimp finely chopped
  • 1 cup taro or jicama shredded and squeezed dry
  • 1 cup wood ear mushrooms soaked and finely chopped
  • 1 cup glass noodles soaked and cut into short lengths
  • 1 small carrot finely shredded
  • 2 cloves garlic minced
  • 2 shallots minced
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 package Vietnamese spring roll wrappers rice paper or netted wrappers
  • Neutral oil for frying

Instructions
 

  • Combine pork, shrimp, taro or jicama, wood ear mushrooms, glass noodles, carrot, garlic, and shallots in a large bowl.
  • Add egg, fish sauce, sugar, salt, and black pepper. Mix until the filling is cohesive but not overworked.
  • Prepare a shallow dish of warm water if using rice paper wrappers. Dip each wrapper briefly to soften.
  • Place a small amount of filling near the bottom edge. Fold the sides inward and roll tightly to seal.
  • Heat oil in a skillet or pot over medium heat until hot but not smoking.
  • Fry the rolls in batches until lightly golden. Remove and drain.
  • Increase heat slightly and fry a second time until deeply golden and crisp.
  • Transfer to a cooling rack to maintain crunch.

Notes

  • For extra crispness, let wrapped rolls rest for 10 minutes before frying.
  • Netted spring roll wrappers produce the crispiest texture and require no dipping.
  • To freeze, place uncooked rolls on a tray until firm, then transfer to a sealed container.
  • Fry from frozen at a slightly lower heat.
  • Serve with nước chấm, herbs, lettuce, and pickled carrots and daikon for a full Vietnamese spread.
Keyword bun cha gio, cha gio, fried spring rolls, spring rolls, Vietnamese appetizer, Vietnamese egg rolls