Skip to content
FriendsPantry

Vietnamese

Chả giò (fried spring rolls)

Non-vegetarian

Chả giò

Rice paper rolls packed with pork, prawns, glass noodles, mushrooms and carrot, fried until shatteringly crisp and eaten wrapped in lettuce and herbs with nước chấm.

Chả giò (fried spring rolls) is a Vietnamese starter, ready in about 1 hour 15 minutes and made with ground pork and rice paper wrappers. It serves 5 and is rated intermediate to cook.

Start cooking
Close-up shot of crispy Vietnamese spring rolls served with fresh vegetables and dipping sauce.
Photo: Kai-Chieh Chan / Pexels · Pexels License
Prep
45 min
Cook
30 min
Total
1 h 15 min
Serves
5
Level
Intermediate
Calories
616

Ingredients

5 servings (20 rolls)

For the filling

For rolling

For frying

For the nước chấm

To serve

Equipment

Method

  1. Step 1

    Mix all the filling ingredients thoroughly with your hands.

    • 10 min

    Food safety: Wash hands and surfaces after handling raw pork, prawns and egg.

  2. Step 2

    Briefly dip a rice paper (opens in a new tab) sheet in water and lay it on a board. Place a heaped tablespoon of filling near the bottom, fold in the sides and roll up firmly. Repeat; keep the rolls from touching.

    • 30 min

    Let the rolls air-dry for 10 minutes so they blister less in the oil.

  3. Step 3

    Heat the oil in a wok (opens in a new tab) to 160 °C. Fry the rolls in batches, turning, until deep golden and the filling is cooked through.

    Food safety: Never leave hot oil unattended, keep the pan no more than a third full, and lower food in away from you. Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  4. Step 4

    Mix the nước chấm ingredients. Drain the rolls and serve hot with lettuce (opens in a new tab), mint (opens in a new tab) and the sauce.

    • 5 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Vietnam · Well documentedCalled nem rán in the north and chả giò in the south.Also popular in United States, FranceMore food from Vietnam
Dish
Snack · Lunch · Dinner · Appetizers & starters · Finger food · Wraps & rolls
Cooking method
Deep-fried
Taste
savoury, umami, sweet & sour
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Freezer-friendly · Festive & celebration · Make-ahead
Cook more with
Ground pork · Rice paper wrappers · Prawns / shrimp · Glass noodles · Wood ear mushrooms · Carrot
Techniques
Deep-frying

Allergens

  • Contains: Eggsfrom egg
  • Contains: Fishfrom fish sauce
  • Contains: Crustaceansfrom prawns / shrimp, fish sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

616 kcal per serving

Estimated

1 serving ≈ 265 g · recipe makes 5

Where the energy comes from

  • Protein 16%
  • Carbohydrate 31%
  • Fat 53%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy616 kcal232 kcal
Protein24.3 g9.2 g
Carbohydrate47 g17.8 g
Net carbohydrate——
Sugars——
Added sugars7.1 g2.7 g
Fibre——
Fat36.3 g13.7 g
Saturated fat8 g3 g
Trans fat——
Cholesterol143 mg54 mg
Sodium1520 mg574 mg
Salt equivalent3.8 g1.4 g
Vitamins & minerals per serving
Potassium
479 mg
Calcium
67 mg
Iron
1.8 mg
Magnesium
65 mg
Vitamin A (RAE)
—
Vitamin C
—
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: lettuce, mint.
  • Wood ear mushrooms: Jew's ear, raw (FDC 169237); quantities are given as rehydrated weight, which is close to the fresh mushroom.
  • Rice paper wrappers: Dry rice noodles (FDC 169742) used as a stand-in; rice paper is a similar dried rice (and often tapioca) sheet.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Moderate oil temperature cooks the filling before the wrapper over-browns; for extra crunch, fry twice.

Common mistakes

  • Soaking the rice paper too long makes it tear and stick.

Serve with

  • Serve with bún chả or over a bowl of vermicelli noodles (bún chả giò).

Storage

  • Freeze uncooked rolls on a tray, then bag, for up to 2 months; fry from frozen at a slightly lower temperature.

Reheating

  • Re-crisp in a 200 °C oven or air fryer for 6–8 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What goes inside

For the filling

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like