Nothing beats homemade Chả Giò! Grandma’s recipe for Vietnamese Spring Rolls promises a truly aromatic center packed with textures from vermicelli, vegetables, assorted mushrooms and juicy pork. The outside is deep fried until golden and shatteringly crisp!
If you love these, try our vegetarian version!
The appetizer that’s best made at home
There are tons of Chả Giò recipes out there on the Internet, all showcasing perfectly wrapped spring rolls. But growing up, homemade spring rolls didn’t look like that. There might have been a corner slightly curled up after frying, a ripple in a fold or a patch darker than the rest.
And all those imperfections meant one thing: Grandma, Mum and all the aunties had made them out of love. Maybe the rolled corners happened because they were busy laughing away at the latest shared joke. Or maybe the wrapper wrinkles formed when everyone leaned in to chat about a beloved TV show.
Regardless of what happened in those conversations, the best part was always when it was time to eat them, especially as part of a noodle salad or just on its own.
As soon as each Chả Giò came out fresh, there was no denying how gloriously crunchy they were. The filling would be smoking with taro’s nutty fragrance and plump from meat juice.
You’d have to be quick with your hands though; the plate would never be filled because each one would keep getting taken. Homemade Chả Giò is just THAT good!
What’s the difference between an egg roll and a spring roll?
In Australia, we don’t really have Egg Rolls on the thực đơn. You’re more likely to find a Spring Roll, which is what we’ve made in this recipe. They’re wrapped in a thin sheet and fried for that signature smooth and golden appearance.
Egg Rolls, on the other hand, are wrapped using a thicker sheet and the outside will be bubbly rather than smooth. For Egg Rolls, they come slightly chewy and crisp as you bite into them, not flaky and crunchy like Spring Rolls.
The fillings vary from place to place, so there’s no real divide between the two types. The biggest difference really comes down to their outer appearance!
Which wrappers should I use?
You can buy premade Chả Giò wrappers in the fridge of Asian supermarkets. They come in two types, (1) with egg and (2) without egg. There are a often two sizes to choose from, where one is roughly 12cm (4.7″) wide and a bigger one about double that.
We used the smaller ones, but you can choose whichever you prefer. The larger the wrapper, the more filling you can add.
To prepare them for use, gently peel each layer apart and leave them in a pile under damp paper or a kitchen towel. If you have helping hands, it’s a great opportunity to get them involved, just like you would for recipes like Wonton Egg Noodle Soup (港式云吞面) or Taro and Sweet Potato Balls Dessert (九份芋圓).
Some families also use rice paper, which is what we use for our Gỏi Cuốn (Rice Paper Rolls) and Bánh Tráng Trộn (Rice Paper Salad).
Regardless if whether you’re making or eating Vietnamese Spring Rolls, they’re the perfect snack to bond over!
Why this recipe works
- Using taro keeps the filling moist while adding tons of nutty aromas.
- Each vegetable is julienned so the flavors mix in well with each other.
- The seasoning is kept light and simple to ensure all the vegetables really shine.
- We add pork fat cubes to add fragrant juices to the center.
What you’ll need
For the filling
About the ingredients
All of the vegetables for Chả Giò can be found in Asian supermarkets. Make sure to peel each and cut them into thin strips or use a julienne peeler.
To buy the pork fat, ask the butcher for it. They generally have it in the freezer and might even give it for free if you buy a lot of other things. If you don’t want to use this, swap it with more mince.
For the seasoning
About the seasoning
Chả Giò can be eaten just as it is or dipped with a Vietnamese Dipping Sauce (Nước Mắm). If you plan to use a dip, make sure to adjust the seasoning to taste so that it’s not too salty when paired with the sauce.
How to make this recipe
Making the filling
Mix all the filling and seasoning ingredients together in a large mixing bowl.
Pro Tip: Use plastic glad wrap to cover the bowl’s top as you wrap so that it doesn’t become dry during the process. This also means you can seal it for the fridge if you don’t end up using it all.
How to wrap a spring roll
Put the wrapper on the plate with a corner pointing to you. Spoon about 1 1/2 tsp of the filling into the center of the wrapper and squeeze it to make a log.
Fold the bottom corner up and over the mince, then pull the log gently towards you to remove any air bubbles.
Fold the left and right corners into the center.
Note: Wrap the wrapper all the way to each end of the log so there are no gaps. Keep in mind that the shape of your mince log will determine how long your Chả Giò ends up being.
Roll tightly from the bottom up until there’s a small triangle left.
Dip your finger into the egg white and smear some of it on the tip of the triangle.
Complete the roll by rolling it upward until you have a sealed Chả Giò. Place each finished one on a plate or a tray to fry.
Note: If you don’t plan on frying them straight away, pack them into freeze-safe bags and let them freeze until you’re ready to cook them.
Frying the appetizers
Bring the oil in a pot to a medium-high heat and gently place the spring rolls in to cook for 5 minutes or until golden.
Enjoy them fresh as is or serve it with a classic Vietnamese Dipping Sauce (Nước Mắm)!
Recipe FAQs
How long can I keep Chả Giò frozen for?
If sealed well, you’re looking at about 1 month, 2 tops. You won’t need to defrost them before frying, but factor in their frozen state and fry them for longer so the center is cooked.
Can I bake them instead?
Definitely! Set the oven to 180°C/350°F for the fan/convection setting or 200°C/400°F for standard. They will need to bake for about 20-30 minutes, depending on your oven.
Make sure to coat them well with oil (e.g. using the spray version) so they crisp up better. Also rotate them at the 15 minute mark to develop an even golden coat.
Can I use an air fryer?
Yes, you can! These will need about 10 minutes in the air fryer. Turn them at the halfway mark to cook evenly.
Tips for the best results
- Wrap tightly. This technique is one we use for wrapping all of our rolls, including Bì Cuốn (Shredded Pork) and Bò Bía (Chinese Sausauge and Egg) rolls. It locks in the ingredients and stops empty air pockets from forming.
- Don’t overstuff. The more you put into the center, the more time you’ll need to cook. This can run the risk of burning the wrapper while the meat is still raw. It also increases your chances of tearing the spring roll skin.
- Keep the heat hot but not scorching. Having the oil temperature too high will burn the outside but leave the inside raw. If you notice the oil bubbling too rapidly or starting to spit, turn the heat down until they’re cooking on a medium heat.
- Avoid overcrowding the pot. Each time a new Chả Giò goes in to fry, it lowers the oil’s temperature. If it gets too low, you’ll end up boiling the spring rolls rather than getting that signature crispy coating.
What to serve it with
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Chả Giò (Vietnamese Spring Rolls)
Nothing beats homemade Chả Giò. These Vietnamese Spring Rolls are packed with exciting textures and the outside is fried until crisp!
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Prep Time:
1
hour
Cook Time:
1
hour
Wrapping Time:
1
hour
30
minutes
Total Time:
3
hours
30
minutes
Servings:
10
Calories:
461
kcal
Equipment
-
▢
Julienne peeler or knife
Ingredients
For The Filling
-
▢
500
g / 1.1 lb
pork mince
-
▢
200
g / 0.4 lb
shrimp
(minced using a cleaver)
-
▢
30
g / 0.07 lb
shiitake mushroom
(rehydrated and cut into thin strips)
-
▢
10
g / 0.02 lb
woodear mushroom
(rehydrated and cut into thin strips)
-
▢
500
g / 1.1 lb
taro
(cut into thin strips)
-
▢
100
g / 0.2 lb
carrot
(cut into thin strips)
-
▢
100
g / 0.2 lb
jicama
(cut into thin strips)
-
▢
20
g / 0.04 lb
green bean thread
(soaked in cool water and drained until dry)
-
▢
200
g / 0.4 lb
pork fat
(cut into cubes)
-
▢
3
red shallots
(finely chopped)
-
▢
1
onion
(finely chopped)
For The Seasoning
-
▢
3
tsp
sugar
(or to taste)
-
▢
1 3/4
tbsp
salt
(or to taste)
-
▢
1/2
tbsp
pepper
-
▢
1/2
tbsp
chicken bouillon powder
-
▢
1
tbsp
fish sauce
-
▢
2
tbsp
oil
-
▢
2
eggs
Other
-
▢
5
packets
spring roll wrapper
(one packet has roughly 50, depending on the brand)
-
▢
1
egg white
(for sealing each roll)
-
▢
cooking oil
(for frying)
Instructions
Making The Filling
-
Mix all the filling and seasoning ingredients together in a large mixing bowl.
Pro Tip: Use plastic glad wrap to cover the bowl’s top as you wrap so that it doesn’t become dry during the process. This also means you can seal it for the fridge if you don’t end up using it all.
How To Wrap A Spring Roll
-
Put the wrapper on the plate with a corner pointing to you. Spoon about 1 1/2 tsp of the filling into the center of the wrapper and squeeze it to make a log.
-
Fold the bottom corner up and over the mince, then pull the log gently towards you to remove any air bubbles.
-
Fold the left and right corners into the center.
Note: Wrap the wrapper all the way to each end of the log so there are no gaps. Keep in mind that the shape of your mince log will determine how long your Chả Giò ends up being.
-
Roll tightly from the bottom up until there’s a small triangle left.
-
Dip your finger into the egg white and smear some of it on the tip of the triangle.
-
Complete the roll by rolling it upward until you have a sealed Chả Giò. Place each finished one on a plate or a tray to fry.
Note: If you don’t plan on frying them straight away, pack them into freeze-safe bags and let them freeze until you’re ready to cook them.
Frying The Appetizers
-
Bring the oil in a pot to a medium-high heat and gently place the spring rolls in to cook for 5 minutes or until golden.
-
Enjoy them fresh as is or serve it with a classic Vietnamese Dipping Sauce (Nước Mắm)
Notes
- Wrap tightly. This technique locks in the ingredients and stops empty air pockets from forming.
- Don’t overstuff. The more you put into the center, the more time you’ll need to cook. This can run the risk of burning the wrapper while the meat is still raw. It also increases your chances of tearing the spring roll skin.
- Keep the heat hot but not scorching. Having the oil temperature too high will burn the outside but leave the inside raw. If you notice the oil bubbling too rapidly or starting to spit, turn the heat down until they’re cooking on a medium heat.
- Avoid overcrowding the pot. Each time a new Chả Giò goes in to fry, it lowers the oil’s temperature. If it gets too low, you’ll end up boiling the spring rolls rather than getting that signature crispy coating.
- All of the vegetables can be found in Asian supermarkets. Make sure to peel each and cut them into thin strips or use a julienne peeler.
- To buy the pork fat, ask the butcher for it. They generally have it in the freezer and might even give it for free if you buy a lot of other things. If you don’t want to use this, swap it with more mince.
- Chả Giò can be eaten just as it is or dipped with a Vietnamese Dipping Sauce (Nước Mắm). If you plan to use a dip, make sure to adjust the seasoning to taste so that it’s not too salty when paired with the sauce.
- You can buy premade wrappers in the fridge of Asian supermarkets. They come in two types, (1) with egg and (2) without egg. There are a often two sizes to choose from, where one is roughly 12cm (4.7″) wide and a bigger one about double that.
- We used the smaller wrappers, but you can choose whichever you prefer. The larger the wrapper, the more filling you can add for the Chả Giò. Gently peel each apart and leave under a moist towel while you roll.
Nutrition
Calories:
461
kcal
|
Carbohydrates:
21
g
|
Protein:
16
g
|
Fat:
35
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
138
mg
|
Sodium:
1643
mg
|
Potassium:
569
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
1764
IU
|
Vitamin C:
8
mg
|
Calcium:
76
mg
|
Iron:
2
mg
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