Chả Giò (Vietnamese Egg Rolls)

Chả Giò – Vietnamese egg rolls that are crispy, flavorful, and downright addictive! It consists of an irresistible combination of crispy, golden exteriors and flavorful, savory fillings.

You’ll find a wide variety of versions, ranging from street vendors to home kitchens, each offering an array of fillings, flavors, and ingredients. In this homemade recipe, I blend ground pork, shrimp, and optional crabmeat (which adds moisture to the filling) along with carrots, taro, mushrooms, and a mix of seasonings. This mixture is then tightly encased in a delicate rice paper wrapper, forming a cylindrical shape before being deep-fried to perfection.

These rolls can be eaten as appetizers, snacks, or even as a main course. They are often served with dipping sauces, such as nuoc cham (a sweet and savory fish sauce-based dipping sauce).

Why you’ll love this recipe

Delicious Flavor: Cha Gio is packed with a flavorful combination of ingredients, including seasoned ground meat, seafood, fresh vegetables, and aromatic spices. The frying process also adds a crispy and crunchy texture.

Versatility: It is incredibly versatile, allowing for various filling combinations. Whether you prefer meat, seafood, or vegetarian options, you can customize the rolls to suit your taste. This versatility appeals to a wide range of palates.

Appetizer or Main Course: these egg rolls can be served as an appetizer, snack, or even a main course, depending on the portion size and accompaniments. It can be served for special occasions or as a weeknight meal. Try these egg rolls in a grilled pork noodle bowl – bun thit nuong.

Kitchen Tools

• Knife
• Cutting Board
• Box grater
• Measuring cups and spoons
• Mixing bowl
• Pot (large enough to deep fry)
• Deep frying thermometer (to maintain a consistent temperature for even cooking)

Ingredients and Substitutions

• Egg Roll Pastry Wrappers: they come in various sizes (small, medium, and large) and brands. The Spring Home (pink bag) is my favorite. This recipe makes about 24 egg rolls so you’ll need 1 pack.
• Ground Pork: use 1 pound.
• Shrimp: about 8-10 large shrimps, minced. If you’re not using crabmeat, you can add more shrimp.
• Lump Crabmeat: Makes the filling moist. It’s not used in traditional Vietnamese egg rolls, so this is optional.
• Shallot: Used as an aromatic. Mince the shallot finely.
• Carrot: use 1-2 carrots. You’ll only need about a cup.
• Taro: use the large taro (not the baby taro). You’ll only need about a cup.
• Vermicelli (Bean Thread) Noodles: soak according to the package to soften the noodles before adding them to the filling mixture.
• Wood Ear (Black Fungus) Mushrooms: soak according to the package to rehydrate before adding them to the filling mixture.
• Seasonings (Fish Sauce or oyster sauce, Salt, Sugar, Chicken Bouillon Powder, and Garlic Powder).
• Egg Yolks: used to bind the ingredients together.
• Equal parts cornstarch and water: to seal the ends of the egg rolls.

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Variations

Traditional Cha Gio: This is the most common version, made with a filling of ground pork, shrimp, finely shredded carrots, and vermicelli noodles. The filling is seasoned with garlic, fish sauce, and black pepper.

Vegetarian Cha Gio: For a vegetarian or vegan version, you can replace meat and seafood with ingredients like tofu, mushrooms, or even finely chopped vegetables. The rest of the ingredients and seasonings can remain the same.

Seafood Cha Gio: Instead of using a mixture of pork and shrimp, you can make seafood Cha Gio using a variety of seafood such as fish, crab, lobster, or scallops. These give the rolls a distinct seafood flavor.

Chicken Cha Gio: Substitute the pork with ground chicken for a lighter version of Cha Gio. Chicken Cha Gio is still flavorful and delicious, and it’s a good option if you don’t eat pork or prefer poultry.

How to make it

Step 1: Prep the ingredients. Soak bean thread noodles and wood ear mushrooms according to the package. Drain and chop them into tiny pieces. Use a box grater or knife to julienne the carrots and taro. Dice the shallots.

Step 2: Prepare the filling. In a large mixing bowl, add pork, shrimp, carrots, taro, bean thread noodles, wood ear mushrooms, fish sauce, salt, sugar, chicken bouillon powder, garlic powder, and egg yolks. Mix until well combined. Then, gently fold in the crab meat. Do not overmix the crab meat.

Step 3: Lay out the egg roll wrapper. Place one egg roll wrapper on a clean, flat surface, positioning it in a diamond shape so one corner points toward you.

Step 4: Add the Filling. Spoon a small amount of the filling onto the center of the wrapper, leaving some space around the edges. Be careful not to overfill, as it can make rolling difficult.

Step 5: Fold the bottom flap over the filling. Fold the bottom pointy flap (the one closest to you) over the filling and tuck it in.

Step 6: Fold the Sides. Fold in the left and right corners toward the center, making sure they overlap slightly with the folded bottom corner. This creates a shape that looks like an open envelope.

Step 7: Moisten the Top Edge. Dip your fingertip into the small bowl of cornstarch slurry (equal amounts of water and cornstarch) and moisten the top edge of the wrapper (the one farthest from you). This will help seal the egg roll.

Step 8: Roll It Up. Carefully start rolling the egg roll away from you, ensuring it’s tight and the sides are sealed. Roll it until the top edge is completely sealed. Press the moistened top edge against the rolled egg roll to seal it. Make sure there are no openings, as this will prevent the filling from spilling out during frying.

Step 9: Repeat. Continue this process with the remaining egg roll wrappers and filling until you’ve made as many egg rolls as you desire.

Step 10: Heat Oil and Fry: Heat cooking oil in a deep fryer or a large, deep skillet to about 350-375°F (175-190°C). Carefully place the egg rolls into the hot oil, a few at a time, and fry until golden brown and crispy, usually 3-4 minutes. Use a slotted spoon to remove them from the oil and drain on paper towels.

Serve: Let the egg rolls cool slightly before serving. Serve it with Vietnamese dipping fish sauce (nuoc cham).

Tips for the BEST Vietnamese Egg Rolls

Prep Ingredients Before Starting: Ensure that all your ingredients are properly washed, chopped, and prepared before you begin assembling the rolls. Uniformly cut ingredients will make rolling easier and help the rolls cook evenly.

Spread the filling evenly out on a parchment-lined baking sheet: Cut it into equal size portions so that you’ll get an even amount each time.

Don’t Overfill: Avoid overfilling the egg roll wrappers, as this can lead to difficulty rolling and potential bursting during frying. A general guideline is to use about 2-3 tablespoons of filling per roll.

Roll Tightly: When wrapping the egg rolls, roll them tightly to ensure they hold their shape during frying. Start by folding the sides over the filling, then roll from the bottom up, keeping the roll tight as you go. Seal the edge with a bit of water.

Preheat the Oil: Make sure your frying oil is hot (around 350-375°F or 175-190°C) before adding the egg rolls. Frying at the correct temperature will yield a crispy texture and prevent the rolls from becoming greasy.

Don’t Crowd the Pan: Fry the egg rolls in batches and avoid overcrowding the pan. Overcrowding can cause the temperature of the oil to drop, resulting in uneven cooking.

Use a Thermometer: Use a cooking thermometer to monitor the oil temperature. This ensures that the oil remains at the ideal frying temperature throughout the cooking process.

How to serve it

Egg rolls are often served with dipping sauces that complement their flavors. Common dipping sauce options include nuoc cham, which is a classic Vietnamese dipping sauce made with fish sauce, lime juice, sugar, and chili peppers. Another popular dipping sauce is a sweet and sour chili sauce.

Egg rolls can be served as an appetizer, side dish, or even a main course. Depending on how you’re serving them, you can serve them with other dishes like rice, noodles, or a salad to create a well-rounded meal.

Add some fresh garnishes to your serving platter for a visually appealing and flavorful touch. Options include fresh cilantro, mint leaves, lettuce leaves, sliced cucumbers, or pickled carrots and daikon. Make it into a lettuce wrap!

How to store leftovers

Storing leftover egg rolls properly is essential to maintain their texture and flavor.

Allow the leftovers to cool down to room temperature for about 30 minutes after frying. This helps prevent condensation inside the storage container, which can make the rolls soggy.

Refrigerate: Place them in an airtight container or a resealable plastic bag. Ensure the container is large enough to hold the rolls without squishing them. Store it in the refrigerator. They can be stored this way for up to 2-3 days. To further prevent moisture buildup, you can place a paper towel or a sheet of parchment paper between the egg rolls and the container. This helps absorb any excess moisture.

Reheat: When you’re ready to eat the leftover egg rolls, reheat them in an oven or toaster oven. Preheat the oven to about 350°F (175°C) and bake the rolls for 10-15 minutes, or until they are heated through and crispy. Avoid microwaving them, as it can make them lose their crispiness.

Freeze: If you have a large batch and don’t plan to eat them all within a few days, you can also freeze them for longer storage. To freeze, follow the same wrapping and storage steps, but place them in an airtight container or a freezer-safe bag. Frozen egg rolls can be reheated directly from the freezer in a preheated oven at a slightly lower temperature (about 325°F or 160°C) for a longer time, usually around 20-25 minutes. Be sure to check for doneness and crispiness while reheating.

RECIPE