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
- Crab Meat, optional
- Mung Bean Noodles. They are also called cellophane noodles or glass noodles.
- Fish Sauce
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.
Pairs well with:
Vietnamese Spring Rolls (Cha Gio) Recipe
The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy wit ground pork filling and served with a dipping sauce.
- 1 oz. mung bean noodles or cellophane noodles or glass noodles (soaked in hot water for 30 minutes or until soft)
- 6 oz. ground pork
- 2 oz. shrimp, minced
- 1 oz. 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
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 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.
Use the 8 1/2-inch round rice paper.
Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process.
You can get the nuoc cham (Vietnamese dipping sauce) recipe here.
Cha Gio is also called Imperial Rolls in the United States, not to be confused with Summer Rolls.