Summary: Fried Vietnamese rice paper rolls filled with minced pork, prawns, glass noodles, carrot 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: Starters · Vietnamese Cuisine
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Quick overview
- Dish: Chả Giò – fried Vietnamese rolls with minced pork, prawns and vegetables
- Category: starters, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Minced pork, 500 g (from the shoulder, 15 per cent fat)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 75 minutes (35 min preparation + 40 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 463 g)
- Key technique: Rolling the rolls in rice paper and frying in two stages at different oil temperatures
- Preparation types: Deep-frying, wok stir-frying, cold rolling
- Dietary info & allergens: gluten (rice paper, pea sauce), egg (egg), fish (fish sauce), crustaceans (prawns), soya (soy sauce), sesame (sesame oil)
- Suitable for: Party starter, celebration nibbles, New Year table or a picnic snack.
- Nutrition (per 1 serving): 560 kcal, Protein: 25.3 g, Fat: 17.9 g, Carbohydrates: 72.4 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Vietnamese lager, dry Riesling, iced jasmine tea
- In short: Fried rice paper rolls with minced pork, prawns, glass noodles and vegetables, served with lettuce leaves and nước chấm sauce. Total time 75 minutes, 18 rolls.
WAGUU says: “Chả giò are fried twice. The first fry cooks the roll through, the second gives it a crust that stays crisp even after it cools.”
Key facts
| Preparation time: | 35 minutes |
| Cooking time: | 40 minutes |
| Temperature: | First fry 150 °C, second fry 180 °C |
| Number of servings: | 6 |
At a glance
Chả giò are judged by a thin crust that still crackles once cooled and a filling that stays juicy. The oil temperature is what matters, along with frying twice: first at a lower temperature so the filling heats through, then briefly at a higher temperature so the crust firms up. Fry them only once, or roll them too thick, and you get a soft roll with a watery filling.
Ingredients
Base servings: 6 servings • Serving weight: 463 g
| Ingredient | Amount | Quality |
|---|---|---|
| rice paper | 18 sheets | square, 22 cm side, thin |
| minced pork | 500 g | from the shoulder, coarsely minced, 15 per cent fat |
| prawns | 200 g | medium, peeled, finely chopped |
| glass noodles | 80 g | mung bean starch, cut into 3 cm lengths |
| carrot | 2 | firm, finely grated |
| daikon | 150 g | white, firm, finely grated |
| shiitake mushrooms | 60 g | dried, soaked and finely chopped |
| wood ear mushrooms | 40 g | dried, soaked, cut into thin strips |
| egg | 2 | fresh, room temperature |
| onion | 1 | yellow, finely chopped |
| garlic | 5 cloves | fresh, finely chopped |
| fish sauce | 60 ml | anchovy-fermented, no sugar |
| soy sauce | 20 ml | dark, naturally fermented |
| caster sugar | 30 g | white, fine |
| ground black pepper | 3 g | freshly ground |
| salt | 4 g | fine sea salt |
| sesame oil | 20 ml | toasted, dark |
| frying oil | 1000 ml | sunflower, for high temperatures |
| lettuce | 200 g | crisp, large leaves for wrapping |
| fresh coriander | 40 g | stalk and leaf, no root |
| fresh mint | 20 g | fresh, leaves only |
| lime | 2 | juicy, for juice and wedges |
| fresh chilli | 3 | red, sliced into thin rings |
| carrot and daikon pickle | 300 g | cut into thin matchsticks, pickled in vinegar |
| rice vinegar | 60 ml | mild, 4% 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 juices: 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, prawns and vegetables. Servings recalculate according to diners.
Consistent results: Chả giò crunch comes from 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 | Serves: 6 | Type: Starter | Origin: Vietnamese
Detailed method
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 leave to swell. Drain, squeeze the mushrooms and chop finely, slice wood ear mushrooms into thin strips.
2. Pour boiling water over glass noodles and leave to soften. Drain, rinse under cold water and cut into 3 cm lengths.
KPI: Mushrooms are soft and smell earthy, their water is dark. Noodles are translucent, soft and dry to the touch, not wet.
Before you move on:
Squeeze both mushrooms and noodles really thoroughly. Water left in them turns to steam during frying and softens the roll’s crust.
Phase 2: Filling and stir-frying – 15 min
Equipment: wok or large frying pan, spatula, large bowl
1. Heat sesame oil in a wok, add onion and garlic and stir-fry until fragrant. Add minced meat and stir-fry until it loses its pink colour and breaks into crumbs.
2. Add chopped prawns, mushrooms, carrot and daikon and stir-fry briefly until vegetables soften. Add noodles and mix.
3. Season the filling with fish sauce, soy sauce, sugar, salt and pepper. Beat eggs, pour into the wok and stir until set into small pieces. Transfer filling to a bowl and leave to cool.
KPI: Filling is dry, crumbly and no liquid at the bottom of the bowl. Taste is salty with a mild sweet aftertaste, egg is dispersed in small pieces.
Before you move on:
The filling must be cold. Warm filling softens rice paper and rolls tear during rolling.
Phase 3: Rolling the rolls – 20 min
Equipment: wide bowl of lukewarm water, clean tea towel, tray
1. Dip rice paper in lukewarm water for a few seconds and lay on the tea towel. The paper should stay soft but still have white dry patches.
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 tea towel so the paper doesn’t dry out.
KPI: Rolls are evenly thick, firm to the touch and the seam holds. They don’t bend when lifted and filling doesn’t protrude.
Before you move on:
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-fat fryer, thermometer, slotted spoon
1. Heat oil to 150°C. 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 150°C.
KPI: Roll surface is light golden and firm, filling doesn’t leak. Tapping the roll sounds hollow.
Before you move on:
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-fat fryer, rack, paper towels
1. Heat oil to 180°C. 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.
KPI: Crust is deep golden, dry and crackles when pressed. No oil droplets remain on the rack under the rolls.
Before you move on:
Don’t stack unfinished rolls or put them in a closed container. Steam will make 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 in rice vinegar with a tablespoon of sugar. Leave until they release water.
2. In a small bowl, mix remaining fish sauce, sugar, lime juice, chopped garlic and chilli. Serve rolls on a platter with a bowl of salad, herbs and sauce.
KPI: Rolls are hot and crisp, salad cold and sauce clear. When dipped, the roll doesn’t soften or fall apart.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep-fat fryer or wok | 4 l capacity, with rack | deep pan with thermometer | a shallow pan won’t submerge rolls and the crust stays pale on one side |
| oil thermometer | range up to 200°C | a piece of rice paper as a test | without temperature control rolls absorb oil or burn |
| wide bowl for dipping | 28 cm diameter | large shallow plate with water | a small bowl makes paper fold and stick together |
| draining rack | 30 x 20 cm with feet | baking tray with wire rack | on paper towels the underside 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 | For 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 in advance and let it cool completely. A warm filling will soften the rice paper and the rolls will tear.
- Tip 2: Fry twice, first at 150°C, then briefly at 180°C. The first fry cooks the filling, the second gives the crust.
- Tip 3: Rest the rolls on a wire rack, not on kitchen paper. On paper they go soggy underneath and lose their crunch.
- Tip 4: Roll firmly but not tightly. Steam from the filling needs room, otherwise the roll bursts and the filling leaks into the oil.
The science behind it
Rice paper is a thin sheet of pre-cooked rice starch. When fried, water evaporates quickly from the surface and the starch hardens into a crisp layer. At around 150°C the filling heats slowly and evenly because heat passes through the paper gradually. A brief fry at 180°C 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 become 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 shape, place a lettuce leaf with herbs between them and a bowl of sauce. Let the cross-section of a roll be visible.
- 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. A hot crust and a cold lettuce leaf in one bite is the basis 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, gently 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 6–8°C.
- dry Riesling: The acidity in Riesling pairs with the lime in the sauce. Sweeter wines overpower the saltiness of the 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 the minced pork with minced 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 prawns and add a tablespoon of fish sauce. The flavour will be more delicate and sweeter, and the rolls suit a wine starter.
Allergens and dietary information
Contains: gluten (rice paper, pea sauce), egg (egg), fish (fish sauce), crustaceans (prawns), soy (soy sauce), sesame (sesame oil) • Gluten: yes, trace amounts from pea sauce • Not suitable for: people with allergies to gluten, egg, fish, crustaceans, soy and sesame
Suitable for
Party starter, celebration snack, New Year table or a picnic.
Substitution guide
- minced pork: minced chicken or turkey, the filling will be lighter and quicker to cook
- prawns: 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 flavour will be milder
- rice paper: wheat-based spring roll wrappers, but these are fried only once and are not gluten-free
FAQ
Why do my rolls tear during frying?
The paper was in the water too long, or there is too much filling. Soak for a few seconds and keep the filling in a narrow cylinder. Roll firmly but not tightly.
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 them only once at 165°C, 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 to the time and keep the oil at 150°C so the filling has time to heat through.
What is the correct oil temperature?
First fry at 150°C, second at 180°C. 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 portion?
Three rolls per person as a starter, five to six as a main with rice or noodles. The basic batch makes eighteen rolls.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Roll the rolls a day ahead and keep them in the fridge under a damp cloth. Fry them in batches and keep the finished ones on a rack in a low oven. • 10+ people: Make the filling in double quantity and roll in two waves. Fry in two pans at once and keep an eye on the oil temperature. Put 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 prawns and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Cao Lầu – a Hoi An speciality with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, prawns and sprouts
Cá Kho Tộ – caramelised 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 – the water turns to steam during frying and the crust goes soft. Squeeze them thoroughly.
- Oil temperature too low – the rolls absorb fat and the crust stays pale. Keep it at 150°C for the first fry and 180°C for the second.
- Too many rolls in the oil – the temperature drops sharply. Fry three or four at a time.
- Resting on kitchen paper – the underside steams and goes soft. Use a wire rack.