Summary: Fried Vietnamese spring rolls made with rice paper, filled with ground pork, shrimp, glass noodles, carrots, and mushrooms, served with lettuce leaves, herbs, and nước chấm dipping sauce. Total time 75 minutes, makes 18 rolls for 6 servings.
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Category: Appetizers · Vietnamese Cuisine
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Quick overview
- Dish: Chả Giò – fried Vietnamese spring rolls with ground meat, shrimp, and vegetables
- Category: appetizers, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Ground pork, 1 lb 2 oz (from shoulder, 15% fat)
- Guide: 12 most famous Vietnamese dishes: traditional recipes of Vietnamese cuisine
- Total time: 75 minutes (35 min prep + 40 min cooking)
- Difficulty: Challenging
- Servings: 6 (Serving weight: 1 lb)
- Key technique: Rolling the rolls in rice paper and double frying at different oil temperatures
- Preparation types: Frying, wok stir-frying, cold rolling
- Dietary info & allergens: gluten (rice paper, hoisin sauce), eggs (egg), fish (fish sauce), shellfish (shrimp), soy (soy sauce), sesame (sesame oil)
- Suitable for: Party appetizer, celebration snack, New Year table, or picnic snack.
- Nutritional values (per 1 serving): 560 kcal, Protein: 25.3 g, Fat: 17.9 g, Carbohydrates: 72.4 g
- Storage: 2 days in the refrigerator, 2 months in the freezer
- Pairing: Vietnamese lager, dry Riesling, iced jasmine tea
- In short: Fried rice paper rolls with ground meat, shrimp, glass noodles, and vegetables, served with lettuce leaves and nước chấm sauce. Total time 75 minutes, 18 rolls.
WAGUU says: “Chả giò is fried twice. The first fry cooks the roll, the second gives it a crust that stays crisp even after cooling.”
Key facts
| Prep time: | 35 minutes |
| Cook time: | 40 minutes |
| Temperature: | First fry 300°F, second fry 350°F |
| Servings: | 6 |
At a glance
Chả giò is known for its thin crust that stays crispy even after cooling, and for the filling that remains juicy. The oil temperature and double frying are key: first at a lower temperature to heat the filling, then briefly at a higher temperature to harden the crust. If you fry only once or roll them too thick, you’ll get a soft roll with a watery filling.
Ingredients
Base servings: 6 servings • Serving weight: 1 lb
| Ingredient | Amount | Quality |
|---|---|---|
| rice paper | 18 sheets | square, 8.5 inches per side, thin |
| ground pork | 18 oz | from shoulder, coarsely ground, 15% fat |
| shrimp | 7.0 oz | medium, peeled, finely chopped |
| glass noodles | 3.0 oz | mung bean starch, cut into 1-inch pieces |
| carrot | 2 medium | firm, finely grated |
| daikon radish | 5.5 oz | white, firm, finely grated |
| shiitake mushrooms | 2.0 oz | dried, soaked and finely chopped |
| wood ear mushrooms | 1.5 oz | dried, soaked, cut into thin strips |
| eggs | 2 large | fresh, room temperature |
| onion | 1 medium | yellow, finely chopped |
| garlic | 5 cloves | fresh, minced |
| fish sauce | 1/4 cups | fermented from anchovies, no sugar |
| soy sauce | 1.4 tbsp | dark, naturally fermented |
| granulated sugar | 1.0 oz | white, fine |
| ground black pepper | 0.11 oz | freshly ground |
| salt | 0.14 oz | fine sea salt |
| sesame oil | 1.4 tbsp | toasted, dark |
| frying oil | 4.2 cups | sunflower, high-heat |
| lettuce | 7.0 oz | crisp, large leaves for wrapping |
| fresh cilantro | 1.5 oz | stems and leaves, no roots |
| fresh mint | 0.7 oz | fresh, leaves only |
| lime | 2 whole | juicy, for juice and wedges |
| fresh chili | 3 whole | red, thinly sliced |
| carrot and daikon for pickling | 11 oz | cut into thin matchsticks, pickled in vinegar |
| rice vinegar | 1/4 cups | mild, 4 percent acidity |
Why you’ll love this recipe
- Make ahead: Uncooked rolls keep in the freezer for two months. Just take them out and fry when guests arrive.
- Filling holds its juice: Glass noodles and mushrooms absorb the liquid the meat releases during frying. The crust stays dry and crisp.
- Exact ratios for 6 servings: Eighteen rolls, three per person, with precise amounts of meat, shrimp, and vegetables. Servings scale with the number of diners.
Consistent results: Chả giò crunch depends on two things: rice paper dipped only briefly, and double frying. The first fry at lower temperature cooks the filling, the second short fry at higher temperature dries the surface. Bean sprouts and vegetables in the filling are squeezed before rolling so they don’t release water into the roll. Roll firmly but not tightly, because steam from the filling needs room, otherwise the roll bursts.
Recipe overview
Prep: 35 min | Cook: 40 min | Difficulty: Advanced | Servings: 6 | Type: Appetizer | Origin: Vietnamese
Detailed instructions
Total progress: 0 % done
Phase 1: Soaking mushrooms and noodles – 25 min
Equipment: two bowls, colander, knife
1. Pour warm water over dried mushrooms and let them plump. Drain, squeeze the mushrooms, and chop finely; slice wood ear mushrooms into thin strips.
2. Pour boiling water over glass noodles and let them soften. Drain, rinse with cold water, and cut into 3-inch pieces.
Check: Mushrooms are soft and smell earthy, the water from them is dark. Noodles are translucent, soft, and dry to the touch, not wet.
Before moving to the next step:
Squeeze both mushrooms and noodles really well. Water left in them creates steam during frying and softens the roll’s crust.
Phase 2: Filling and stir-frying – 15 min
Equipment: wok or large skillet, spatula, large bowl
1. Heat sesame oil in a wok, add onion and garlic, and stir-fry until fragrant. Add ground meat and stir-fry until it loses its pink color and breaks into crumbles.
2. Add chopped shrimp, mushrooms, carrot, and daikon, and stir-fry briefly until vegetables soften. Add noodles and toss.
3. Season the filling with fish sauce, soy sauce, sugar, salt, and pepper. Beat eggs, pour into the wok, and stir until they set into small pieces. Transfer filling to a bowl and let cool.
Check: Filling is dry, crumbly, and no liquid pools at the bottom of the bowl. Taste is salty with a mild sweet finish, eggs are scattered in small bits.
Before moving to the next step:
Filling must be cool. Warm filling softens rice paper and rolls tear during rolling.
Phase 3: Rolling the rolls – 20 min
Equipment: wide bowl with lukewarm water, clean towel, tray
1. Dip rice paper in lukewarm water for a few seconds and place on the towel. The paper should stay soft but still have white dry spots.
2. Place a spoonful of filling on the lower third and shape into a log. Fold the bottom edge over the filling, press, fold in the sides, and roll firmly to the end.
3. Arrange finished rolls on a tray seam-side down and separate them. Cover with a damp towel so the paper doesn’t dry out.
Check: Rolls are evenly thick, firm to the touch, and the seam holds. They don’t bend when lifted and filling doesn’t protrude.
Before moving to the next step:
Roll firmly but not tightly. Steam from the filling needs room, otherwise the roll bursts during frying and filling leaks into the oil.
Phase 4: First fry – 15 min
Equipment: deep pan or deep fryer, thermometer, slotted spoon
1. Heat oil to 300°F. Add rolls a few at a time so they don’t touch, and fry until light golden.
2. Remove rolls with a slotted spoon and drain on a rack. Keep oil at the same temperature; when adding more rolls, wait until it returns to 300°F.
Check: Roll surface is light golden and firm, filling doesn’t leak out. Rolls sound hollow when tapped.
Before moving to the next step:
Don’t add too many rolls at once, temperature drops sharply and the crust absorbs oil. Fry in batches of three to four.
Phase 5: Second fry and draining – 10 min
Equipment: deep fryer, rack, paper towels
1. Heat oil to 350°F. Fry rolls briefly a second time until deep golden and the crust hardens.
2. Remove rolls and drain on a rack, not on paper towels. On a rack they stay crisp even after a few minutes.
Check: Crust is deep golden, dry, and crackles when pressed. No oil droplets remain on the rack under the rolls.
Before moving to the next step:
Don’t stack unfinished rolls or put them in a closed container. Steam makes them soft, so keep them on a rack in a single layer.
Phase 6: Sauce and serving – 8 min
Equipment: small bowl, serving platter, grater
1. Grate carrot and daikon into thin matchsticks and pickle them in rice vinegar with a tablespoon of sugar. Let sit until they release water.
2. In a small bowl, mix remaining fish sauce, sugar, lime juice, minced garlic, and chili. Serve rolls on a platter with a bowl of salad, herbs, and sauce.
Check: Rolls are warm and crisp, salad cold, and sauce clear. When dipped, the roll doesn’t soften or fall apart.
Required equipment
| Tool | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep fryer or wok | 4 qt capacity, with rack | deep skillet with thermometer | a shallow pan won’t submerge rolls and the crust stays pale on one side |
| oil thermometer | range up to 400°F | a piece of rice paper as a test | without temperature control, rolls absorb oil or burn |
| wide dipping bowl | 11 in diameter | large shallow plate with water | a small bowl makes paper fold and stick |
| draining rack | 12 x 8 in with feet | baking sheet with wire rack | on paper towels, the bottom of the roll steams and softens |
Shopping list
Nutrition profile
Values per 1 serving (without sides). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 506 kJ / 121 kcal | 2343 kJ / 560 kcal | 14058 kJ / 3360 kcal |
| Fat | 3.9 g | 17.9 g | 107.4 g |
| of which saturates | 5.6 g | 5.6 g | 5.6 g |
| Carbohydrate | 15.6 g | 72.4 g | 434.4 g |
| of which sugars | 3.9 g | 3.9 g | 3.9 g |
| Protein | 5.5 g | 25.3 g | 151.8 g |
| Salt | 1.7 g | 1.7 g | 1.7 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with exact temperatures and visual checkpoints.
- Tip 1: Cook the filling ahead and let it cool completely. Warm filling softens the rice paper and the rolls tear.
- Tip 2: Fry twice, first at 300°F, then briefly at 350°F. The first fry cooks the filling, the second crisps the shell.
- Tip 3: Rest the rolls on a wire rack, not on paper towels. On towels they steam from the bottom and lose their crunch.
- Tip 4: Roll firmly but not tight. Steam from the filling needs room, otherwise the roll bursts and filling leaks into the oil.
The science behind it
Rice paper is a thin sheet of pre-cooked rice starch. During frying, surface water evaporates quickly and the starch hardens into a crisp layer. At around 300°F the filling heats slowly and evenly because heat passes through the paper gradually. A short fry at 350°F removes residual surface water and the crust stays hard even after cooling. Mushrooms and glass noodles in the filling absorb the liquid the meat releases during frying, so the filling doesn’t turn watery and the paper doesn’t soften from the inside.
Fine Dining – Professional techniques
- Plate composition: Stand the rolls on a flat plate at an angle in a fan, place a lettuce leaf with herbs between them and a small bowl of sauce. Let the cross-section of a roll show.
- Texture contrasts: Add thin cucumber slices and a few crispy fried shallots to the herbs. The crisp layer holds against the soft filling.
- Temperature contrast: Serve the rolls straight from the oil and the salad from the fridge. Hot crust and cold lettuce leaf in one bite is the core of the experience.
- Aromatic additions: Add a tablespoon of chopped lemongrass and lime zest to the sauce. The aroma opens up and the sauce gains depth.
Sensory radar
- Appearance: Deep golden rolls with a thin crust, on a plate with lettuce leaves, green herbs and a bowl of amber sauce.
- Aroma: First the fried crust, then the
- Taste: Salty from fish sauce, mildly sweet from sugar, fresh from herbs and sour from pickled vegetables.
- Texture: Crust crisp and dry, filling juicy and soft, sprouts crunchy, sauce smooth.
Pairing
- Vietnamese lager: A light pale beer with higher carbonation cleanses the palate from the fried crust. Serve it chilled at 43–46°F.
- dry Riesling: The acidity in Riesling pairs with the lime in the sauce. Sweeter wines overpower the saltiness of fish sauce.
- iced jasmine tea: Jasmine tea with an ice cube and a mint leaf. The floral aroma accompanies the fresh herbs.
Variations
- Chicken chả giò: Replace ground pork with ground chicken and add an extra tablespoon of sesame oil. The filling will be lighter and the rolls fry for a shorter time.
- Crab chả giò: Use crab meat instead of shrimp and add a tablespoon of fish sauce. The flavor will be milder and sweeter, the rolls work as an appetizer with wine.
Allergens and dietary information
Contains: gluten (rice paper, hoisin sauce), egg (egg), fish (fish sauce), crustaceans (shrimp), soy (soy sauce), sesame (sesame oil) • Gluten: yes, trace amounts from hoisin sauce • Not suitable for: people with allergies to gluten, egg, fish, crustaceans, soy and sesame
Suitable for
Party appetizer, celebration snack, New Year’s table or a picnic treat.
Substitution guide
- ground pork: ground chicken or turkey, the filling will be lighter and cook faster
- shrimp: crab meat or diced firm tofu
- glass noodles: thin rice noodles cut into short pieces, the texture will be softer
- shiitake mushrooms: button mushrooms or oyster mushrooms, the flavor will be milder
- rice paper: wheat-based spring roll wrappers, but those are fried only once and are not gluten-free
FAQ
Why do my rolls tear during frying?
The paper was in water too long, or there’s too much filling. Soak for a few seconds and keep the filling in a narrow log. Roll firmly but not tight.
Do I have to fry the rolls twice?
Double frying is the difference between a soft and a crisp crust. If you want to shorten the process, fry only once at 330°F, but the crust will soften sooner after cooling.
Can I freeze the rolls?
Yes, unfried rolls keep in the freezer for two months. Fry them straight from frozen, add a minute of time and keep the oil at 300°F so the filling has time to heat through.
What’s the right oil temperature?
First fry at 300°F, second at 350°F. Drop a piece of rice paper into the oil. At the right temperature it puffs up within seconds and doesn’t turn black.
What can I use instead of glass noodles?
Thin rice noodles cut into short pieces. The texture will be softer and less translucent, but the filling stays cohesive and juicy.
How many rolls per serving?
Three rolls per person as an appetizer, five to six as a main with rice or noodles. The base batch makes eighteen rolls.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Roll the rolls a day ahead and keep them in the fridge under a damp towel. Fry in batches and hold the finished ones on a rack in the oven on low heat. • 10+ people: Make a double batch of filling and roll in two waves. Fry in two pans at once and watch the oil temperature. Set out the sauce and pickled vegetables in bowls so guests can help themselves.
Sides and serving
Serving: Chả giò is served on a large platter with a bowl of lettuce leaves, herbs and pickled vegetables. The nước chấm sauce goes in shallow bowls. Wrap a roll in a lettuce leaf with a herb and dip it in the sauce.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Reheat the rolls in the oven or air fryer so the crust crisps up again. In the microwave they go soft.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls with shrimp and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chili
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An specialty with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, shrimp and sprouts
Cá Kho Tộ – caramelized braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts from beans, tapioca and coconut milk
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Most common mistakes
- Not squeezing the mushrooms and noodles enough – water turns to steam during frying and the crust goes soft. Squeeze them thoroughly.
- Oil temperature too low – the rolls soak up oil and the crust stays pale. Keep 300°F for the first fry and 350°F for the second.
- Too many rolls in the oil – the temperature drops sharply. Fry three to four at a time.
- Resting on paper towels – the bottom steams and turns soggy. Use a wire rack instead.