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Vietnamese Fried Spring Rolls – Chả Giò

Vietnamese Fried Spring Rolls – Chả Giò

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Vietnamese Fried Spring Rolls (Chả Giò) are an addictive fried appetizer or snack. They are much lighter than their Chinese Egg Roll cousins. This is because the rice paper wrapper used to make the spring rolls is thinner and results in a more crispy delicate skin.

The same rice paper wrapper is also used to make the refreshing Vietnamese Fresh Spring Rolls (or Summer Rolls).

Vietnamese Spring Rolls

Vietnamese Fresh Spring Rolls with Peanut Sauce

I also love the fresh rolls, but sometimes, a little crispy fried food at the start of the meal is just what you need.

I’ll admit that during my time in Vietnam, I probably had these every single day.

Don’t forget to pin or bookmark the recipe for later!

My version of the recipe does not include seafood but traditional recipes often include minced shrimp and/or crab.

If you love Vietnamese food, also try these delicious Vietnamese “sizzling crepes” (Banh Xeo). They are made with a batter infused with turmeric. The savory crepes are then stuffed with a shrimp and pork filling.  

Vietnamese Sweet Chili Dipping Sauce

We recommend serving the Vietnamese Spring Rolls (Chả Giò) with a sweet and spicy chili dipping sauce. 

Vietnamese sweet chili sauce, known as “Nước Mắm Gừng,” is a popular condiment in Vietnamese cuisine, renowned for its balance of sweetness, tanginess, and mild heat. This sauce is a staple in many Vietnamese dishes, offering a delightful blend of flavors that complements a variety of foods.

Sweet Chili Sauce.  Credit

The key ingredients of Vietnamese sweet chili sauce typically include sugar, vinegar, garlic, ginger, and red chili peppers. It comes in a variety of levels of spiciness and is readily available in the international section of most grocery stores.

Here are a few additional Asian recipes you might enjoy!

Yield: 25 Rolls

Fried Vietnamese Spring Rolls - Chả Giò

Fried Vietnamese Spring Rolls - Chả Giò

Vietnamese Fried Spring Rolls (Chả Giò) are light and crispy fried appetizers made with cellophane noodles, vegetables, and meat filling. 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 7 oz (198 g) Cellophane (mung bean) Noodles
  • 3 dried Shitake Mushrooms
  • 3/4 Pound (340 g) Minced Pork
  • 1 Shallot (minced)
  • 2 Cloves Garlic (minced)
  • 1 Large Carrot - Grated
  • 2 Tablespoons (30 ml) Fish Sauce (Nam Pla)
  • 2 Teaspoons (8 g) Sugar
  • 1 Teaspoon (6 g) Salt
  • 1/2 Teaspoon (2.3 g) Black Pepper
  • 25 (8-1/2 inch, 22 cm) Round Rice Paper Wrappers
  • 6 Cups (1.5 L) Vegetable Oil for Frying
  • Fresh Cilantro, Mint and Lettuce as garnish/accompaniment. Serve with Sweet Chili Sauce for dipping


  1. Soak the cellophane noodles with the washed mushrooms in warm water for about 20 minutes (until the noodles are soft). Then mince the mushroom and cut the noodles so that they are roughly 1" in length.
  2. Add the additional ingredients to the rice paper wrappers and combine thoroughly.
  3. Soak the rice paper wrappers for a few seconds in warm water until they are pliable but not soggy.
  4. Add about 2 tablespoons (28 g) of the filling to roll giving you enough room to roll once. Then turn in the sides and continue to roll. You should end up with a tight cigar-shaped roll.
  5. Heat the oil in a frying pan over medium heat. Once the oil has reached full temperature fry the rolls in batches of 3 - 4 (they should have enough room to maneuver in the pan.
  6. Serve with fresh cilantro, mint, and lettuce (in which they can be rolled if desired) with a side of sweet chili sauce for dipping.

Nutrition Information



Serving Size


Amount Per Serving Calories 148Total Fat 6gCholesterol 12mgSodium 207mgCarbohydrates 19gFiber .9gSugar 1gProtein 4g

Nutritional values are estimates only

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