Vietnamese Spring Rolls

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The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.

Crispy fried Vietnamese rolls with ground pork filling and served with a dipping sauce.
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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.

Vietnamese spring rolls, beautifully presented and ready to be enjoyed, featuring a colorful and fresh assortment of ingredient.

Ingredients

Ingredients for Vietnamese spring rolls (cha gio).
  • 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

Mung bean noodles, ground pork, shrimp, crab meat, shallot, garlic, egg, carrot, ground black pepper, salt and fish sauce mixed in a large bowl with tongs.

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.

Rice paper with filling being folded into a cylinder.

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.

Vietnamese spring rolls being fried in oil in a large frying pan.

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.

Vietnamese spring rolls served with nuoc cham.

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 59 calories per roll.

Vietnamese spring rolls, captured in an enticing display, showcasing the freshness and vibrant colors of the ingredients in this delightful dish.

What To Serve With This Recipe

Vietnamese spring rolls held by a chopstick dipping into the sauce.

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 leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.71 from 68 votes

Vietnamese Spring Rolls

The best Vietnamese spring rolls (Cha Gio) recipe. These crispy fried Vietnamese rolls are crispy with ground pork filling and served with a dipping sauce.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12 rolls
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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 (excluding the Vietnamese rice paper) to create a sticky filling.
  • To roll the Vietnamese spring rolls (cha gio), place a piece of rice paper on a clean, damp kitchen towel. Dip your fingers in a bowl of warm water and run them over the entire rice paper to soften it. Place 1 heaping tablespoon of the filling onto the moist rice paper, fold the rice paper over the filling, tuck in the sides, and then roll to form a cylinder about 3 inches (7 cm) long.
  • Heat oil over medium heat in a wok or large frying pan. Once the oil is hot, gently add a few rolls to the oil. Fry them slowly until they turn light brown. Remove from the oil and drain the excess by placing them on paper towels.
  • Serve immediately with nuoc cham, or wrap the spring rolls in a fresh lettuce leaf with some aromatic herbs and dip them 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.

Nutrition

Serving: 12rolls, Calories: 59kcal, Carbohydrates: 3g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 32mg, Sodium: 78mg, Potassium: 76mg, Fiber: 0.1g, Sugar: 0.2g, Vitamin A: 23IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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60 Comments

  1. Bex Nguyen says:

    I love this recipe! I’ve made it a few times and they’re always a hit.

    I wanted to know if I can toss them in an air fryer instead of deep frying them? I’ve only seen recipes using the wonton style egg wrappers for egg rolls in the air fryer but I prefer these rice paper cha gio.

    1. Rasa Malaysia says:

      You can try. I don’t recommend.

  2. SUNAH says:

    Hi, do I need to make sure the rice paper is dry before frying?

    1. Rasa Malaysia says:

      Yes, they should be dry.

  3. Amy says:

    5 stars
    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 ?

  4. Amy says:

    5 stars
    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 ?

  5. Lisa says:

    5 stars
    I made these and they are so good! Thank you for posting. I will try your other recipes.

    1. Rasa Malaysia says:

      Awesome.

  6. Lisa says:

    5 stars
    I made these and they are so good! Thank you for posting. I will try your other recipes.

  7. Jen says:

    5 stars
    Iโ€™ve made so many of your incredible recipes. Every one has turned out fantastic! Your easy to follow instructions are perfect. I love all the information you tell us about the dish. Best Asian food website ever!! Thank you

  8. Lei says:

    What brand of wrapper did you use? Can you please send a picture of the wrapper you used for this please?
    Thank you,
    Lei

    1. Rasa Malaysia says:

      Banh Trang Rice Paper.

  9. Dee says:

    Hi Rasa,

    Not sure what Iโ€™m doing wrong but my fried rolls are not coming out crispy, rather itโ€™s chewy. Iโ€™ve tried both the 3 ladies and bamboo logo rice paper and the even after frying for about 10 minutes the rolls donโ€™t turn brown.. they remain white. Please help.

    1. Rasa Malaysia says:

      I am so sorry to hear that. Certain brands need extremely high heat to become crispy. Also, they won’t become brown like regular spring rolls wrapper.

      1. Kat says:

        A tip I learned if its not turning brown, the warm water you use to dip the rice paper in, add sugar and stir until dissolves. This will allow it to caramelize and get the color you want.

        1. Rasa Malaysia says:

          Hi Kat that’s an amazing tip! I really appreciate it. I will try out the next time! :)

      2. Sharon Ashmore says:

        Try adding a few tsp of sugar to your warm water before sipping the rice paper ….. caramelizes the sugar and browns them up nice

        1. Admin says:

          Thanks for trying, Sharon.

      3. Ah Moi says:

        Hi Rasa
        Can you take picture of the rice paper you used? I encounter the same result, itโ€™s white, soft n not cooked,

        1. Rasa Malaysia says:

          Check the video.

    2. Jackie Smith says:

      Can u freeze these egg rolls rolled rice paper?

      1. Rasa Malaysia says:

        Not a good idea to freeze these Vietnamese egg rolls.

        1. Dale Cameron says:

          Freeze the Vietnamee spring rolls alo thetime make upfour pounds ofpork wt a timeand roll and freeze oncookie sheet thenputintoplastic bags or cookie tins to keeep well. They are every bit as good as when you orignally made themโ€ฆ

      2. Jen says:

        5 stars
        Iโ€™ve made so many of your incredible recipes. Every one has turned out fantastic! Your easy to follow instructions are perfect. I love all the information you tell us about the dish. Best Asian food website ever!! Thank you

    3. Nantia Krisintu says:

      Do I precook the pork and shrimp?

      1. Rasa Malaysia says:

        No, you don’t.

  10. Phyllis says:

    Delicious! Could I store the rolls to fry later when my guests arrive. If yes what way is the best?

    1. Rasa Malaysia says:

      Yes, you can. Just cover them up and deep-fry before they arrive! :)

      1. irene says:

        will they not stick together if stored for a couple of hours before frying?

        1. Bee Yinn Low says:

          They shouldn’t in dry countries like USA but if you are in humid countries make sure you leave a gap between them.