Vietnamese egg rolls — or chả giò as they’re called back home — are one of those dishes that instantly transport me to my childhood kitchen. The smell of golden rolls bubbling away in hot oil was always enough to draw the whole family to the table before they were even done. These rolls aren’t like the thick, cabbage-filled Chinese egg rolls most people know. Instead, they’re wrapped in thin, crisp sheets that shatter with every bite, filled with pork, wood ear mushrooms, bean thread noodles, and a little crunch of jicama.
For me, making egg rolls is as much about the process as the final dish. We never make just a handful — it’s always a family project with big bowls of filling and stacks of wrappers on the table. Someone mixes, someone rolls, someone keeps watch over the frying pot, and we all snack on the first batch while the rest cook.
Why These Egg Rolls Are Special
These egg rolls are narrow, smooth, and light — nothing like the bubbly, thick-skinned ones you might be used to. The bean thread noodles soak up flavor while still giving a little bounce, the mushrooms add that subtle chew, and the jicama keeps every bite fresh and crisp.
I’ve found they’re perfect for so many occasions: a quick snack when friends drop by, an appetizer before a big family dinner, or something to tuck into the freezer for those days when cooking from scratch feels impossible.
Setting Up Your Egg Roll Station
The secret to making a big batch without getting overwhelmed is setting up little stations. This is how I learned from my mom, and now my kids help me the same way:
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Wrapper station: Someone carefully peels apart the wrappers (they dry out quickly, so keep them under a damp towel).
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Filling station: A small spoonful of filling goes on each wrapper. Don’t overstuff — two tablespoons is plenty.
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Rolling station: This is where neatness counts. Wrap tight, tuck the corners, and seal with egg wash or a flour paste so they don’t burst open in the oil.
When you divide the work like this, the rolls come together faster, and it feels less like cooking alone and more like a family ritual.
Ingredients That Make a Difference
Here’s what makes Vietnamese egg rolls taste truly authentic:
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Wood Ear Mushrooms: Soak them first, then shred. They don’t add much flavor, but the chewy texture is what makes these rolls addictive.
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Bean Thread Noodles: Cut into short lengths so they mix evenly into the filling. They soak up juices beautifully without turning mushy.
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Jicama: It looks like a potato but adds a sweet, crisp bite. Don’t skip it if you can find it.
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Wrappers: Always buy “spring roll pastry” from the freezer section at an Asian market. They’re thin, fry up perfectly golden, and give that signature smooth shell.
Step-by-Step: Making the Rolls
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Soak and Prep: Soften the noodles and mushrooms in warm water. Chop them into bite-sized bits.
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Mix the Filling: Ground pork, crab meat, carrot, onion, jicama, and seasoning — everything goes in one big bowl. I like to mix with my hands to feel that it’s evenly combined.
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Wrap Neatly: Lay the wrapper like a diamond, add filling at one corner, fold, tuck, and roll. Don’t rush this part — a tight roll fries better.
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Seal Well: Use egg yolk or flour paste to glue the edges down.
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Fry Golden: Heat oil to 350°F, then fry in small batches until crispy and golden. The first round always cooks lighter, but the later batches darken as the oil matures.
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Drain & Rest: Place on a rack or paper towel to shed excess oil.
Tips I’ve Learned Over the Years
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Defrost wrappers overnight in the fridge, never on the counter. They stay flexible and less likely to crack.
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Keep the rolls covered before frying — a damp cloth prevents them from drying out.
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Fry in small batches. Crowding drops the oil temperature and gives you soggy rolls.
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If you want to freeze, do it before frying. You can cook them straight from frozen, no thawing needed.
How to Serve
The classic way is with nước mắm chấm (sweet and sour Vietnamese fish sauce dip). At my house, we usually serve them with lettuce leaves and fresh herbs like mint and basil. Wrap an egg roll in the lettuce, dip it in the sauce, and you’ll understand why no one ever eats just one.
These rolls are also great tucked into rice noodle bowls or alongside a big plate of fried rice. And honestly, sometimes they’re just the perfect snack with a cold drink.
Storage and Freezing
If you’ve gone to the effort of rolling a big batch, don’t worry about making too many. Uncooked rolls freeze beautifully. Just line them on a tray, freeze until firm, then store in a bag. You can fry them straight from frozen — they’ll just need an extra minute or two. Cooked rolls keep in the fridge for a couple of days and re-crisp nicely in an air fryer or hot oven.
Common Questions
Can I swap the pork for chicken or shrimp?
Yes, but stick to some kind of meat or seafood. It’s what keeps the rolls juicy.
Can I bake instead of frying?
You can, but they won’t have the same crispness. An air fryer works better if you’re avoiding deep frying.
Why did my wrappers bubble or crack?
Usually it’s because of the wrong wrappers or the oil being too hot or too cold. Stick with the spring roll pastry from the freezer section for the best results.
Authentic Vietnamese Egg Rolls
Golden, crispy on the outside and packed with savory goodness inside—Vietnamese egg rolls are a true family favorite. Known as chả giò, these rolls are filled with a delicious mix of pork, crab, shrimp, vegetables, and noodles, all wrapped in thin rice paper and fried until perfectly crunchy. Serve them hot with fresh herbs, lettuce, and a sweet-sour dipping sauce, and you’ll have an unforgettable dish for gatherings or family meals.
Ingredients
For the Filling:
- 2 lbs ground pork
- 20 oz crab meat
- ½ cup onion, finely minced
- ½ cup carrots, finely minced
- ½ cup jicama, finely minced
- ½ cup wood ear mushrooms, shredded (rehydrated from dried)
- 3.5 oz bean thread noodles (cellophane noodles), soaked and cut into 1-inch pieces
- 1 tsp kosher salt
- ½ tsp ground pepper
For Wrapping & Frying:
- 50 spring roll wrappers (defrosted if frozen)
- 1 egg yolk, lightly beaten (for sealing)
- Canola oil, for frying
Instructions
- Begin by soaking the dried bean thread noodles and wood ear mushrooms in warm water for about 10 minutes. Drain well. Use kitchen shears to snip the noodles into shorter lengths, about 1 inch. Set both aside.
- Prepare the vegetables by finely mincing the carrots, jicama, and onion.
- In a large mixing bowl, combine the ground pork, crab meat, mushrooms, noodles, vegetables, salt, and pepper. Mix until everything is evenly blended.
- Lay one spring roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the corner over the filling, then fold in the two sides. Roll tightly toward the top corner, sealing the edge with a dab of beaten egg yolk. Repeat with the remaining filling and wrappers until all rolls are prepared.
- Heat canola oil in a deep pot to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy—about 8–10 minutes per batch. Avoid overcrowding to ensure even cooking.
- Remove the egg rolls from the oil and place them on a paper towel–lined tray to absorb excess oil. Let them rest briefly before serving.
- Enjoy them hot with classic Vietnamese dipping sauce (nước mắm chấm) or wrap them in crisp lettuce leaves with fresh herbs for an authentic experience.
Notes
- These rolls taste amazing wrapped in lettuce with mint, cilantro, or Thai basil.
- Fry in small batches to keep the oil temperature steady and the wrappers crisp.
- Serve with homemade dipping sauce for the most authentic flavor.
Nutrition Information:
Yield: 40 Serving Size: 1Amount Per Serving: Calories: 154Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 106mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 10g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
A Final Thought
Every time I make these egg rolls, I think of how they always brought my family together. We’d roll trays of them, talk about our day, and sneak one or two before the meal even started. That’s what I love about this recipe — it isn’t just food, it’s a moment you get to share. So next time you’re in the mood for something crispy and comforting, grab some wrappers, set up your stations, and roll a little piece of Vietnam into your kitchen.
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