Vietnamese Egg Rolls (Cha Gio)

Vietnamese Egg Rolls (Cha Gio)

30 servings
Sometimes called spring rolls, other times called egg rolls, chả giò is a popular Vietnamese appetizer of bite-size crispy goodness. You've probably seen them in Vietnamese restaurants. Now try to make them at home!

Ingredients

  • ground pork
    2 lb
  • dried woodear mushrooms
    ½ c
  • dried bean thread vermicelli noodles
    2 oz
  • green onions

    trim off ends and slice thinly

    2
  • white/yellow onion

    peel and finely dice

    1 small
  • sugar
    1 tsp
  • ground black pepper
    ¼ tsp
  • sesame oil
    2 tsp
  • sea salt
    1 tsp
  • oyster sauce
    3 tbsp
  • chicken bouillon powder
    1 tsp
  • menlo all purpose wrappers or tyj spring roll pastry wrappers
    1 package
  • beaten egg yolk

    to seal egg rolls

    1
  • vegetable oil for frying
  • vietnamese fish sauce dipping sauce

    nuoc mam cham

Directions

  1. 1

    In a medium bowl, rehydrate dried wood ear mushroom and bean thread vermicelli/cellophane noodles in hot water for 10 minutes or until softened. Remove from water and finely mince. Set aside.

  2. 2

    In a medium bowl, mix together ground pork, wood ear mushroom, vermicelli noodles, green onions, white/yellow onion, sugar, black pepper, sesame oil, salt, oyster sauce, and chicken bouillon powder. Set aside.

  3. 3

    Thaw out the egg roll wrappers if frozen. Separate into individual sheets by pulling them apart slowly to prevent tearing.

  4. 4

    Place about 2 tablespoons of filling at the bottom corner of the wrapper, then slowly start to roll it up. When you reach the halfway point, fold in the two sides, and continue rolling until nearly complete. Brush the top edge with beaten egg, then finish rolling up to seal. For additional guidance, refer to the step-by-step illustrated tutorial on the blog.

  5. 5

    In a wok or tall skillet, heat vegetable oil to 325°F. Fry in small batches for 5 minutes or until egg rolls are golden brown. Make sure they do not touch to prevent them from sticking together. Transfer egg rolls onto a wire rack to drain off excess oil.

  6. 6

    Enjoy with Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham). You can also wrap the egg roll with lettuce and assorted Vietnamese herbs such as sorrel (rau chua), fish mint (diep ca), Vietnamese coriander (rau ram), and perilla (tia to). Leftover egg rolls can be frozen and deep-fried straight from the freezer. Frozen egg rolls take about 10 minutes to cook.

Vietnamese Egg Rolls (Cha Gio)

Vietnamese Egg Rolls (Cha Gio)

65 min30 servings

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About this Recipe

Craving those irresistible, perfectly crispy Vietnamese egg rolls you find at your favorite restaurant? This recipe brings the authentic flavor of chả giò, a beloved Vietnamese appetizer, right into your kitchen, ready to be enjoyed by friends and family. This recipe delivers the classic bite-sized crispy goodness of authentic chả giò, often known as Vietnamese fried spring rolls. You’ll create a savory, textural masterpiece using a traditional filling that combines succulent ground pork with the delicate chew of woodear mushrooms and thin bean thread vermicelli noodles. This thoughtful blend ensures a satisfying crunch and a rich, deeply flavorful experience with every single bite, making them far superior to any takeout version. Prepare to experience a delightful interplay of textures and tastes that defines truly great Vietnamese egg rolls. Each roll boasts an incredibly crispy, golden-brown exterior that shatters beautifully with the slightest pressure, revealing a tender, aromatic filling within. The savory ground pork is perfectly complemented by the subtle earthiness of woodear mushrooms and the delicate, almost translucent chew of bean thread vermicelli. All these elements are harmoniously seasoned with a classic blend including oyster sauce, sesame oil, and a touch of chicken bouillon, creating a complex and comforting flavor profile. These bite-sized rolls are an iconic appetizer, offering a burst of savory satisfaction that's both familiar and exciting. While this recipe offers a classic take on Vietnamese egg rolls (chả giò), you have options for personalizing the filling to your taste. The core combination of ground pork, woodear mushrooms, and bean thread vermicelli creates the signature texture and flavor. However, you could consider adding finely minced shrimp for a delicious surf-and-turf twist or finely shredded carrots for added sweetness and color. Just ensure any additional ingredients are finely diced to maintain the delicate texture of the roll and cook evenly. These delectable Vietnamese egg rolls are perfect as an impressive appetizer for any gathering or a flavorful start to a family meal. Serve them hot and fresh alongside a generous bowl of nuoc mam cham, the traditional Vietnamese fish sauce dipping sauce, to enhance their savory profile with its signature tangy, sweet, and spicy kick.

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