Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (2024)

My mom is a greatcookand a very generous person.Her keen sense of taste and relentless persistence allows her to fine-tune recipes until they’re worthy of sharing. It was mom and grandma’s cooking that made their home the gathering point for lunch and dinner multiple times a week.

Additionally, she readily and happily contributes large quantities of home-cooked food for family gatherings. One of the common requests are for chảgiò (egg rolls)–the same recipe I’m going to share with you below.

These Vietnamese egg rolls are made with pork, and nicely balanced out with veggies, mung bean thread, and mushrooms. And when you use the right wrappers they come out golden brown, and irresistibly crispy. The typical way to eat these is wrapped with green leaf lettuce, herbs and dipped into fish dipping sauce of course!

Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (1)

Egg roll history in Vietnam

Whether you call them spring rolls, egg rolls, chảgiòor nem rán (the Northern Vietnamese term), these are delicious.These deep-fried goodies are traditionally made with rice paper sheets (bánhtráng), but are very commonly made with wheat-based wrappers. It’s likely because the wheat varieties are easier to work with.

The rice paper version doesn’t brownas well, and takesan extra step of soaking before use. Even more importantly, they also do not stay crunchy as long as the wheat version. So, tossing tradition out the window, we’re going with wheat wrappers.

Which egg roll wrapper brands to use

Menlo brand wrappers to be exact. I tried Spring House wrappers and got so-so results. They were fairly crispy, but not really brown when fried. These Menlo wrappers, on the other hand, are MAGICAL. My mom suggested these after my first, soggier,attempt.

I had some flashbacks when spotting these in the store. These were the same ones my parents restaurant used about 20 years ago! Let the package defrost a bit before separating the wrappers so you don’t tear them up.

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Start by soaking your mung bean threads in warm tap water and your dried mushrooms in hot water. You can pop the tap water into the microwave to get it hotter. This will speed the absorption for the mushrooms. Soak for about 20-30 minutes or until soft and ready to cut.

Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (3)

Meanwhile, prep jícama and onion. We want both fairly small–you can use a shredder if you want. My mom was very proud to share a pro tip for crispy egg rolls that even her cook buddies didn’t know: we want to remove excess moisture from these water-heavy ingredients so the wrapper has a chance to get crunchy. Just squeeze the onion in your hands after its finely chopped. A LOT of water will come out. Add salt to the jícama and microwave it until it gets slightly soft (maybe 15-25 seconds), then squeeze to remove moisture too. You don’t need to rinse the salt out.

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When our ingredients are done soaking, finely chop the mushrooms and cut bean threads into about 1-1.5″ pieces. Grab a large mixing bowl and add all the ingredients except the pork and jícama then mix well. This helps us get a more even distribution of the ingredients into the meat.

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Then add the meat and mix until evenly distributed. Jícama is added last because it’s the most fragile and doesn’t need to be broken down any further.

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Divide filling for uniform rolls

This recipe makes 25 rolls of the size pictured above. Take your pork mixture and split it into 5 even sections (use a scale for better accuracy). Then split each of those into 5 more even sections.

This will help make the egg rolls more uniform and ensure you don’t run out of wrappers or filling. Once you get the hang of the recipe you can just use a certain size spoon and eyeball the portion for each wrap.

How to wrap egg rolls (video tutorial)

[adthrive-in-post-video-player video-id=”LOMdz3oj” upload-date=”2020-05-14T00:00:00.000Z” name=”How To Wrap Vietnamese Egg Rolls” description=”Mom shows us how to wrap Vietnamese egg rolls, before frying: fold the wrapper, add the pork, mushroom and bean thread filling, wrap, and seal with flour and water paste.” player-type=”default” override-embed=”default”]

How to wrap egg rolls (step by step photos)

1. Take a wrapper and place it so one corner points to you (so you’re looking at a diamond shape). Fold the bottom corner up 2/3 of the way towards the top

2. place the egg roll mixture across the bottom leaving a 1/4″ gap between the meat and the bottom edge of the wrapper. The filling should not go over the edges where we have folded up the triangle shape. This ensures a double wall of wrapper so the filling does not leak out into the fry oil and burn.

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3. Fold the left corner over about 2/3 of the way, repeat on the right.

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4. Roll up and keep it tight as you roll your first layer, closing off the filling. This first revolution determines how tight the roll will be.

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5. As you reach the top, put a dab of your flour & water mixture at the top corner of the wrapper and finish rolling. This will seal the roll.

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Use a neutral oil like vegetable or canola. Drop them into the hot oil at 325°F until golden brown and delicious. It will usually take around 12-16 minutes per batch.

Par-frying for freezer storage

To do this, fry at 325°F for about 7 minutes or until just slightly browned. Then,store in the freezer in airtight containers or bags. To finish them, defrost in the fridge overnight and fry at 325°Funtil golden brown. The color on the wrapper may not get as golden brown with this method.

Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (13)

Serve with a side ofpickles (đồ chua)in fish sauce (nước chấm). These can be eaten by themselves, or wrapped in lettuce and some herbs too. Yum!

What are Vietnamese egg rolls called?

In Vietnamese, egg rolls are called chả giò.

How do you eat Vietnamese egg rolls?

Vietnamese egg rolls are served with a side of pickles (đồ chua) in fish sauce (nước chấm). You can eat the egg rolls by themselves, or wrapped in lettuce and Vietnamese herbs too.

What’s the difference between an egg roll and a spring roll?

The difference between an egg roll and a spring roll is that egg rolls are often made with thicker wrappers and deep-fried, whereas spring rolls are made with thin rice paper wrappers that are not fried. To learn more about spring rolls vs. egg rolls, visit my post.

What are the clear strings in egg rolls?

The clear strings in egg rolls are bean thread noodles, or cellophane noodles, typically made from mung beans, potato starch, tapioca starch, or rice flour.

How do you make egg rolls stay crispy?

I like to use Menlo brand wrappers to get the crispiest egg rolls while deep frying. To keep these as crispy as possible after frying, place them on a paper towel to cool over a drying rack and try not to stack them–this could make them sog up from excess oil.

Do egg rolls have shrimp in them?

While spring rolls typically include shrimp in them, you can also add shrimp to egg rolls if it suits your fancy! I prefer them without shrimp.

Why is it called an egg roll?

It’s called an egg roll because the wrappers used to make egg rolls contain egg as one of the main ingredients, however, these days you can find many variations of egg rolls that don’t have eggs in the wrappers.

Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (14)

Vietnamese Egg Rolls Recipe (Chả Giò) - Hungry Huy (15)

Vietnamese Egg Rolls Recipe (Chả Giò)

5 from 46 votes

These Vietnamese egg rolls crispy, deep fried, snacks made of pork, mung bean thread, jicama, onion, and mushroom. The result is delicious little bites great for party appetizers, casual snacking, or great added to bowls of bún thịt nướng too!


  • 1 package Menlo brand egg roll wrappers


  • 1 lb ground pork
  • 1 medium jícama (about 1/2 cup)
  • 2/3 cup onion chopped
  • 1/2 cup bean thread noodle cut into 1″-1.5″ threads
  • 1/8 cup wood ear mushrooms chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar

Wrapping Sealer

  • 1/4 cup water
  • 1 tbsp flour

Accompanying sides

  • dipping fish sauce (nước chấm)
  • green leaf lettuce
  • Vietnamese perilla (kinh gioi)
  • Vietnamese balm (tia to)
  • mint


  • Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.

  • Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.

  • When soft, roughly chop bean thread noodles and mushrooms.

  • Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.

  • Cook and taste the filling: put 1/2 tsp of the mixture on a small plate and microwave it for a few seconds until its fully cooked. Taste it and adjust with salt, pepper, or any other adjustments to your liking. Keep in mind these rolls are meant to be dipped in fish dipping sauce.

  • Mix together water and flour for egg roll sealer, and microwave until just boiling.Wrap the egg rolls (see photos above for technique).

  • Fry at 325 °F until golden brown and fully cooked inside. About 12-16 minutes per batch.

Nutrition Facts

Vietnamese Egg Rolls Recipe (Chả Giò)

Serving Size

0 g

Amount per Serving



% Daily Value*






Saturated Fat



































Vitamin A




Vitamin C















* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: Vietnamese

Keyword: egg rolls, Vietnamese egg rolls

Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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