Vietnamese Spring Rolls (Chả Giò) are an addictive fried appetizer or snack. They that are much lighter than their Chinese Egg Roll cousins. This is because the rice paper wrapper used to make the spring rolls is lighter 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).
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.
My version of the recipe does not include seafood but traditional recipes often include minced shrimp and/or crab.
Here are a few additional Asian recipes you might enjoy!
- 7 oz Cellophane (mung bean) Noodles
- 3 dried Shitake mushrooms
- 3/4 Pound Minced Pork
- 1 Shallot (minced)
- 2 Cloves Garlic (minced)
- 1 Large Carrot - Grated
- 2 Tablespoons Fish Sauce (Nam Pla)
- 2 Teaspoons Sugar
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 25 (8-1/2 inch) Round Rice Paper Wrappers
- 6 cups vegetable oil for frying
- Fresh Cilantro, Mint and Lettuce as garnish/accompaniment
- 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.
- Add the additional ingredients down to the rice paper wrappers and combine thoroughly.
- Soak the rice paper wrappers for a few seconds in warm water until they are pliable but not soggy.
- Add about 2 tablespoons 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.
- 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 (the should have enough room to maneuver in the pan.
- Serve with fresh cilantro, mint and lettuce (in which they can be rolled if desired) with a side of sweet chili sauce for dipping.