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Vietnamese Spring Rolls Recipe
I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means “minced pork rolls.”
The filling is made of ground pork, shrimp, crab meat, shredded carrots and mung bean noodles (cellophane noodles or glass noodles).
These deep fried and crispy rolls are usually served with Vietnamese spring roll sauce called nuoc cham made with fish sauce.
You can also wrap the cha gio with fresh lettuce leaves and herbs such as mint leaves and cilantro.
How to Make Vietnamese Spring Rolls?
To make these crispy and delicious fried Vietnamese rolls, you need to first make the filling, which is made of the following simple ingredients:
- Ground Pork
- Shrimp
- Crab Meat, optional
- Carrots
- Mung Bean Noodles. They are also called cellophane noodles or glass noodles.
- Garlic
- Fish Sauce
- Egg
Mix all the ingredients above before wrapping the filling with Vietnamese rice paper.
Deep fry in oil until the inside filling is cooked through and serve with the dipping sauce.
Frequently Asked Questions
Do Vietnamese Rolls Have Gluten?
The rice paper and the mung bean noodles are both gluten free so this recipe is gluten free.
What Are the Clear Noodles in Vietnamese Spring Rolls?
They are mung bean noodles, cellophane noodles or glass noodles.
They are a type of transparent noodles made from mung bean starch, potato starch, sweet potato starch or tapioca starch and water.
Can I Serve the Rolls with Peanut Sauce?
These fried rolls are commonly served with nuoc cham or Vietnamese fish sauce dipping sauce.
Peanut sauce is not common, however you can refer to my recipe here.
How Many Calories per Serving?
Vietnamese spring roll is only 57 calories per roll.
What Dishes to Serve with This Recipe?
This dish is best served as an appetizer. For a wholesome Vietnamese meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese Spring Rolls
Ingredients
- 1 oz (30g) mung bean noodles (or cellophane noodles or glass noodles , soaked in hot water for 30 minutes or until soft)
- 6 oz (175g ground pork
- 2 oz. (60g) shrimp, minced
- 1 oz (30g) crab meat, coarsely chopped, optional
- some shredded carrots
- 1 clove garlic (minced)
- 1 shallot (minced)
- 3 dashes ground black pepper
- 1 teaspoon fish sauce
- salt to taste
- 1 small egg (lightly beaten (use only half))
- Vietnamese rice paper
- oil (for deep frying)
Instructions
- Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together (except Vietnamese rice paper) to form a sticky filling.
- To roll the Vietnamese spring rolls (cha gio), place a piece of the rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3 inches (7cm) long.
- Heat oil over medium heat in a wok or a large frying pan. When the oil is heated, gently put in a few rolls in the oil. Fry them slowly until they turn light brown. Dish out and drain the excess oil by lining them over some paper towels.
- Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made these today. Simple and easy to make and taste great. This recipe is definitely a keeper.
Thank you. :)
I must try making them your way. I usually just improvise with fresh veggies, ground pork, ginger, scallions, pepper, and soy sauce. I like the rice wrappers and the flour wrappers. I don’t loathe the American style. However it must be telling that my improvised spring rolls are so much tastier than egg rolls in Chinese restaurants. I’m pretty lucky to live within walking distance of a Vietnamese market. Having easy/affordable access to good ingredients helps so much.
Thanks so much for posting your recipe :)
thanks!:))
Hello.
Stupid question, but the pork and shrimp is raw before frying, correct? It does not say anything about cooking before so I wanted to make sure.
Yes, after you deep-fry, it would be cooked.
Firstly I must tell you how much I love your recipes and enjoy getting your e.mails. My question is although I have made veitmanese fried succesfully many times, someone asked me can the spring rolls be steamed as they are not keen on the summer rolls raw. As she has no I.pad I said I would ask you for her. Is this possible as it would open the door to using the crisp rice wrapper for a lot of different things for people who cannot eat fried food. Thanking you in anticipation
Hi Jude, thanks so much for your comment. Yes, I think it’s perfectly fine to steam but it’s not going to be cha chio. But I can see that it might work for many people who are health conscious.
I was always greedy of spring rolls which I often eat in vietnamese restaurants here in Italy. Now with your instructions I can make them at home without major problems and also the ingredients seem readily available in local markets. I will try them this weekend!
Many thanks ;-)
Marianna
Two people have asked, but were never answered: How many rolls does this recipe make? I would like to make these for a party, but I need to make enough for a certain number of guests. All of your other recipes show a yield, but not this one.
Thanks!
It serves 4 people as appetizer.
I have a friend that is half Chinese and half Vietnamese, and his mother makes the BEST Vietnamese Egg Rolls.. She calls them (what sounds like in English) chai ‘ya.. Is this the same thing as the recipe here?? Thanks in advance for any info on this…!
M
PS Love your recipes.. Keep up the good work!!
Hmm I am not sure.
Hi Mike!
I’m Vietnamese and yes that is the same thing as the recipe here. It’s spelled cha gio, pronounced kind of like chai yaw.
Hi, can you please tell me how many springrolls this recipe is?
I have to make about fifty for saturday!!
Thank you for the recipe. I’m gonna try this one. We’ll be serving it in my restaurant. Thank you again. I love your recipes.. Keep it up.