Crispy Vietnamese Egg Rolls (Chả Giò)

Cha gio are classic Vietnamese fried egg rolls—crispy on the outside, savory and juicy on the inside. They’re a staple at family gatherings, holidays, and everyday meals, and once you’ve made them at home, it’s hard to go back to store-bought.

This version uses a traditional pork filling with shrimp, crab, taro, and vermicelli. It’s the same style I grew up eating and the one I still make for my family. They fry up light and crisp, not greasy, and hold their crunch even after sitting out for a bit.

If you’re planning a Vietnamese-style spread, these pair perfectly with noodle bowls, rice dishes, or served on their own with lettuce and herbs.

Why You’ll Love This Recipe

This recipe stays close to the traditional balance of ingredients.

The combination of pork, shrimp, and crab gives the filling depth without being heavy. Taro keeps the inside tender, while vermicelli and wood ear mushrooms add texture. Everything is seasoned just enough so the filling is flavorful on its own, even before dipping.

It’s a bit of prep, but the process is straightforward—and once you get into a rhythm, it goes quickly.

What Is Chả Giò?

Cha gio is the Vietnamese version of a fried spring roll or egg roll. It’s typically made with a mix of ground meat (usually pork), shrimp, clear noodles, wood ear mushrooms, and vegetables like carrots and jicama, all wrapped in an egg roll wrapper and deep-fried until golden and crispy.

They’re often served with fresh herbs, lettuce leaves, and dipping sauce (nuoc cham), making every bite a combo of hot, crispy, and fresh.

Kitchen Tools

You don’t need anything fancy, but a few tools make the process easier:

• Box grater – For shredding carrots quickly
• Large pot – For deep frying the egg rolls evenly
• Deep-frying thermometer – Helps you keep the oil at the right temp so they crisp up perfectly and don’t get soggy

That’s it! Everything else you probably already have in your kitchen.

Ingredient Notes (Helpful Tips Before You Start)

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

• Wrappers – Egg roll or spring roll wrappers both work. Keep them covered with a damp towel while wrapping so they don’t dry out.
• Meat & Seafood – Ground pork is traditional. Mince the shrimp finely so it blends into the filling. Fold in the crab gently at the end so it doesn’t break apart too much.
• Vegetables – Julienne the carrots and taro thinly so they cook through evenly. A box grater makes this much faster.
• Vermicelli & Mushrooms – Soak both according to package directions, drain well, and chop finely. This keeps the filling cohesive and easy to roll.
• Seasoning – The oyster sauce, bouillon powder, and sugar work together to give the filling that savory-slightly-sweet balance cha gio is known for.

How to Make Cha Gio (Vietnamese Egg Rolls)

Start by prepping everything first. Julienne the carrots and taro, dice the shallots, and soak the vermicelli and wood ear mushrooms. Once softened, drain them well and chop finely. Good prep makes wrapping much easier later.

In a large bowl, mix the ground pork with the minced shrimp, vegetables, noodles, mushrooms, and seasonings. Add the egg yolks and mix just until combined. At the very end, gently fold in the crab meat so it stays chunky.

Set up your wrapping station. Lay a wrapper in a diamond shape, add a small amount of filling near the bottom, and roll snugly—but not too tight. Fold in the sides as you roll, and seal the edge with a little cornstarch slurry. Tight rolls help prevent oil from getting inside.

Heat your oil to 350–375°F. Fry in batches so the temperature stays steady. The egg rolls should bubble gently and turn golden in about 3–4 minutes. Transfer to a rack or paper towels to drain.

Let them cool slightly before serving—they’ll crisp up even more as they rest.

What to Serve with Cha Gio

Cha gio are incredibly versatile.

Serve them the traditional way wrapped in lettuce with herbs and dipped in nuoc cham. They’re also great alongside noodle bowls like bun thit nuong or soups like bun rieu.

If you’re building a bigger spread, add Vietnamese shrimp toast, Vietnamese fried rice (com chien), or drizzle a little Vietnamese scallion oil (mo hanh) over noodles on the side.

Make Ahead & Storage Tips

You can assemble the egg rolls ahead of time and refrigerate them, tightly covered, for up to 24 hours before frying.

They also freeze well. Freeze uncooked egg rolls in a single layer, then transfer to a freezer bag. Fry straight from frozen—just add about a minute to the cooking time.

Leftover cooked cha gio can be reheated in the oven or air fryer until crisp again. Avoid the microwave—it softens the wrappers.

RECIPE