This post may contain affiliate links. Please read my privacy policy.
![Crispy fried Vietnamese rolls with ground pork filling and served with a dipping sauce.](https://rasamalaysia.com/wp-content/uploads/2021/06/vietnames-spring-rolls5.jpg)
Table of Contents
FREE EMAIL BONUS:
5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Vietnamese Spring Rolls Recipe
There are so many variations of spring rolls in Asia: Filipino lumpia, the Americanized version of egg rolls, Malaysian fried spring rolls, Vietnamese Goi Cuon. 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.
Ingredients
- Mung bean noodles
- Ground pork
- Shrimp
- Crab meat
- Shallot
- Garlic
- Egg
- Carrot
- Vietnamese rice paper
- Ground black pepper
- Salt
- Fish sauce
- Oil
See the recipe card for full information on ingredients.
How To Make Vietnamese Spring Rolls
Step 1: 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.
Step 2: 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 cylinder about 3 inches (7cm) long.
Step 3: 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.
Step 4: Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuoc cham.
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 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.
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
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 cylinder 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 nuoc cham.
Video
Notes
- 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.
these were super good! i had a little trouble rolling them and getting the sides to stick cause you make it look so easy lol. but all i did was sub the pork for chicken. i love the texture
Thank you for all your lovely recipes.
But I tried to look for some
Of your Vietnamese recipes in your
Site but they come out blank . Wondering why ?
I made these and they are so good! Thank you for posting. I will try your other recipes.