Chả Giò (Vietnamese Egg Rolls)

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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.

a huge stack of egg rolls on top of lettuce on a serving plate and a side bowl of Vietnamese fish sauce.

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

Ingredients needed for cha gio: Ground pork, shrimp, spring roll pastry, egg yolk, shallot, carrot, taro, wood ear mushrooms, bean thread noodles, fish sauce, salt, sugar, garlic powder, chicken bouillon powder.
  • 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 for 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.

4 bowls: one with shrimp, one with ground pork, one with wood ear mushrooms soaking in water and one with bean thread noodles soaking in water.
Hands shredding carrots with a box grater.
Dicing the shallots, and julienning the carrots and taro with a knife on the cutting board.

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.

Adding crabmeat to the egg roll mixture.

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.

Egg roll wrapper on a cutting board in a diamond shape with filling in the middle.
Egg roll wrapper on a cutting board in a diamond shape with filling in the middle, folding the bottom flap over.

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.

Hands folding the left and right flap over.
Fingers applying cornstarch slurry onto the corner to close the egg roll.

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).

Vietnamese egg rolls arranged on a serving plate with some cut diagonally to show the inside. Bowl of Vietnamese dipping sauce on the side.

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.

Egg roll filling spread evenly on a sheet pan.

filling spread out on a sheet pan

Tongs holding a raw egg roll and putting it into a deep fryer pot with oil.

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.

a huge stack of egg rolls on top of lettuce on a serving plate and a side bowl of Vietnamese fish sauce.

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.

hands holding an egg roll with lettuce wrapped around it and pickled carrots and daikon.

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

stacks on cha gio on a serving plate with a side dipping bowl of nuoc cham.

Chả Giò (Vietnamese Egg Rolls)

Quynh Nguyen
These can be enjoyed as an appetizer, side dish, or main course! They're crispy, flavorful, and downright addictive! The filling is made of ground ground pork, shrimp, crabmeat, carrots, taro, mushrooms, and seasonings.
5 from 55 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Vietnamese
Servings 25 egg rolls
Calories 84 kcal

Equipment

  • Box grater
  • Deep frying thermometer

Ingredients
  

  • 1 pack egg roll or spring roll wrappers (25 sheets)
  • 1 pound ground pork
  • ½ pound shrimp (about 8-10) minced
  • ½ cup lump crabmeat
  • 1 shallot finely diced
  • 1 cup carrots julienne cut
  • 1 cup taro julienne cut
  • ½ cup bean thread or vermicelli noodles
  • ¼ cup woodear mushrooms
  • 2 teaspoon oyster sauce
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons chicken bouillon powder
  • 1 teaspoon garlic powder
  • 2 egg yolks
  • cornstarch and water (to wet and seal the ends of the egg roll)
  • peanut, canola, avocado or a high heat oil for frying (enough to fill the pot between ½-⅔ of the way full)

Instructions
 

  • Prep the ingredients. Use a box grater or knife to julienne the carrots and taro. Dice the shallots. Soak bean thread noodles and wood ear mushrooms according to the package. Drain and chop them into tiny pieces.
  • 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.
  • 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 is pointing toward you.
  • 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.
  • Fold the bottom flap over the filling. Fold the bottom pointy flap (the one closest to you) over the filling and tuck it in.
  • 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.
  • 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.
  • 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.
  • Repeat: Continue this process with the remaining egg roll wrappers and filling until you've made as many egg rolls as you desire.
  • 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).

Nutrition

Calories: 84kcalCarbohydrates: 5gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 42mgSodium: 238mgPotassium: 125mgFiber: 0.4gSugar: 1gVitamin A: 898IUVitamin C: 1mgCalcium: 16mgIron: 0.4mg
Have you tried this recipe?Leave a star rating and let us know how it was!

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5 from 55 votes (44 ratings without comment)

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Recipe Rating




11 Comments

  1. 5 stars
    These were delicious! I wasn’t able to get my hands on taro so I substituted sweet potato. The egg rolls were perfect. We’re making them again next weekend for a get-together.

    1. 5 stars
      Tradition Vietnamese cha gio do not have any kind of starch family like TARO, SWEET POTATO OR POTATO so you do not need those ingredients.

  2. 5 stars
    This cha gio was incredibly delicious! I prepared it recently, and it received a resounding thumbs-up from everyone who tried it. The recipe was easy to follow too, definitely a must-try!

  3. 5 stars
    I have zero previous experience making egg rolls at home (just lots of experience eating them!) and I was so pleased at how well these turned out. I didn’t have wood ear mushrooms so I subbed another kind of dried mushroom I had.

  4. 5 stars
    We had so much fun making these on a Friday night in! They came out delicious and it was such a satisfying feeling to make our own egg rolls.

  5. 5 stars
    These vietnamese eggs rolls were so tasty! Not too difficult to make either. Dipped them in sweet chili sauce.. so yummy!

  6. 5 stars
    Though the wrapping took time, we all enjoyed this side dish! So crispy and healthy, plus the flavorful dipping sauce. Thank you for this easy-to-follow recipe.

  7. 5 stars
    I love how crispy and crunchy it turned out! These egg rolls are now one of our favorites. I’ll try the addition of crab meat next time. Thanks!

  8. 5 stars
    I’m absolutely in love with these egg rolls! It was my first time making them. Each one came out perfect with that little hack. I love the addition of the crab meat…every bite was very flavorful, simply delicious!

  9. 5 stars
    These were incredibly tasty and flavorful. The crispy exterior, filled with a mixture of ground pork, shrimp, and vegetables, was perfectly seasoned. Definitely a must-try dish!

  10. 5 stars
    Enjoyed these with dinner tonight and they were a savory success! Turned out crunchy and delicious; easily, a new favorite recipe!