Chả Giò (Vietnamese Egg Rolls)

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

Chả Giò (Vietnamese Egg Rolls)

Course: Appetizer, Side Dish

Cuisine: Vietnamese

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: egg rolls

Calories: 84kcal

Author: Quynh Nguyen

These crispy Vietnamese egg rolls (chả giò) are packed with savory pork, shrimp, and veggies, then fried until golden and crunchy. Serve them wrapped in lettuce with herbs and nuoc cham for the perfect bite—fresh, crispy, and full of flavor!

Print Recipe

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: Julienne the carrots and taro using a box grater or knife. Dice the shallots. Soak the bean thread noodles and wood ear mushrooms according to package directions, then drain and finely chop.
Make the Filling: In a large mixing bowl, combine ground pork, shrimp, carrots, taro, noodles, mushrooms, fish sauce, salt, sugar, bouillon powder, garlic powder, and egg yolks. Mix well, then gently fold in the crab meat without overmixing.
Assemble the Egg Rolls: Place a wrapper on a clean surface in a diamond shape. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom flap over the filling, fold in the sides, and roll tightly. Seal the edge with a bit of cornstarch slurry (equal parts cornstarch and water).
Repeat: Continue wrapping the remaining egg rolls until all the filling is used.
Fry Until Crispy: Heat oil to 350–375°F. Fry egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Drain on paper towels.
Serve: Let cool slightly, then serve with nuoc cham dipping sauce and optional fresh herbs and lettuce wraps. Enjoy!

Notes

Don’t overfill—2 to 3 tablespoons of filling is just right to keep them easy to roll and sealed.
Roll tight! A snug roll keeps everything in and crisps up better when frying.
Use a thermometer to keep your oil at 350–375°F for that perfect golden crunch.
Freeze uncooked egg rolls on a tray, then store in a freezer bag. Fry straight from frozen—no thawing needed!

Nutrition