Fried Vietnamese Spring Rolls Recipe

Growing up, I always looked forward to family gatherings where the kitchen buzzed with chatter and the irresistible aroma of fried Vietnamese spring rolls filled the air.

Known as chả giò in Vietnam, this fried Vietnamese spring rolls recipe brings crispy, golden rolls packed with savory fillings that are perfect for any occasion. Whether you’re hosting a party or craving a cozy snack, these rolls deliver a delightful crunch and burst of flavor.

In this article, I’ll guide you through a simple, step-by-step process to make authentic fried Vietnamese spring rolls at home. From choosing fresh ingredients to mastering the perfect roll, you’ll find everything you need to create this crowd-pleaser. Let’s dive into why these rolls are so loved and how you can make them yourself!

Why People Love Fried Vietnamese Spring Rolls

Fried Vietnamese spring rolls are a global favorite for their crispy texture. The golden, crunchy exterior contrasts beautifully with the soft, flavorful filling. They’re versatile, pairing well with dipping sauces or fresh herbs.

Their bite-sized nature makes them perfect for sharing. Whether at parties or family dinners, they disappear quickly. The combination of pork, shrimp, and veggies appeals to many palates.

You can customize the filling to suit your taste. Vegetarian options or different proteins work just as well. This flexibility keeps the recipe exciting and fresh.

The dipping sauce, nước chấm, elevates the experience. Its tangy, sweet, and spicy notes complement the rolls perfectly. It’s no wonder these rolls are a staple in Vietnamese cuisine.

Ingredients for Fried Vietnamese Spring Rolls

To make about 25 spring rolls, gather these ingredients. Fresh, quality items ensure the best flavor. Here’s what you’ll need:

• Ground pork: ½ lb (225g), for rich, savory flavor.
• Shrimp: ½ lb (225g), peeled, deveined, and finely chopped.
• Rice vermicelli noodles: 2 oz (60g), soaked and chopped.
• Carrots: 1 cup, shredded, for crunch and sweetness.
• Wood ear mushrooms: ¼ cup, soaked and finely chopped.
• Onion: 1 small, finely chopped, for depth.
• Garlic: 2 cloves, minced, for aroma.
• Fish sauce: 2 tbsp, for umami.
• Soy sauce: 1 tbsp, for seasoning.
• Sugar: 1 tsp, to balance flavors.
• Black pepper: ½ tsp, for a mild kick.
• Egg: 1, beaten, to bind the filling.
• Spring roll wrappers: 25 sheets, preferably rice paper or wheat-based.
• Vegetable oil: For deep frying, about 4 cups.
• Water: 2 tbsp, to seal wrappers.

For the dipping sauce (nước chấm):

• Fish sauce: ¼ cup, for bold flavor.
• Lime juice: ¼ cup, freshly squeezed.
• Sugar: 2 tbsp, for sweetness.
• Water: ½ cup, to dilute.
• Garlic: 1 clove, minced.
• Red chili: 1, finely chopped, for heat.

Kitchen Tools You’ll Need

You don’t need fancy equipment to make these rolls. Basic kitchen tools will do. Here’s a quick list:

• Large mixing bowl for combining the filling.
• Cutting board and knife for chopping ingredients.
• Deep frying pan or wok for frying.
• Slotted spoon for removing rolls from oil.
• Paper towels for draining excess oil.
• Small bowl for sealing water.

Preparing the Filling

Step 1: Soak the Noodles and Mushrooms

Place rice vermicelli and wood ear mushrooms in separate bowls. Cover with warm water and soak for 15 minutes. Drain and chop finely.

Step 2: Combine the Filling Ingredients

In a large bowl, mix ground pork, chopped shrimp, and egg. Add noodles, mushrooms, carrots, onion, and garlic. Season with fish sauce, soy sauce, sugar, and black pepper.

Step 3: Mix Thoroughly

Use your hands or a spoon to combine everything evenly. The mixture should be sticky but not too wet. Set aside for 10 minutes to let flavors meld.

Wrapping the Spring Rolls

Step 4: Prepare the Wrappers

Lay a spring roll wrapper on a clean surface, diamond-shaped. Keep other wrappers covered to prevent drying. Place 1-2 tablespoons of filling near the bottom corner.

Step 5: Roll the Wrapper

Fold the bottom corner over the filling, tucking it tightly. Fold in the side corners, then roll upward. Seal the edge with a dab of water.

Step 6: Repeat and Store

Repeat until all filling is used, making about 25 rolls. Place rolls on a tray, ensuring they don’t touch. Cover with a damp cloth to keep moist.

Frying the Spring Rolls

Step 7: Heat the Oil

Pour vegetable oil into a deep pan or wok, about 2 inches deep. Heat to 350°F (175°C). Test by dropping a small piece of wrapper; it should sizzle immediately.

Step 8: Fry in Batches

Add 5-6 rolls at a time, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown. Remove with a slotted spoon.

Step 9: Drain Excess Oil

Place fried rolls on a plate lined with paper towels. Let them drain to stay crispy. Repeat until all rolls are fried.

Making the Dipping Sauce (Nước Chấm)

Step 10: Mix the Sauce

In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until sugar dissolves. Add minced garlic and chili.

Step 11: Adjust to Taste

Taste the sauce and adjust if needed. Add more lime for tang or sugar for sweetness. Set aside for serving.

Nutritional Information

Here’s the approximate nutritional breakdown per spring roll (based on 25 rolls):

Note: Values may vary based on ingredients and frying oil absorption.

Tips for Perfect Fried Vietnamese Spring Rolls

• Use fresh ingredients: Fresh shrimp and vegetables enhance flavor.
• Don’t overfill: Too much filling can tear the wrappers.
• Keep wrappers moist: Cover with a damp cloth to prevent cracking.
• Fry at the right temperature: Too low, and rolls get greasy; too high, they burn.
• Make ahead: Wrap rolls and freeze for up to a month. Fry directly from frozen.

Serving Suggestions

Fried Vietnamese spring rolls shine when served thoughtfully. Here are are some ideas to make them even more enjoyable:

1. With Fresh Herbs: Serve with lettuce, mint, cilantro, and cucumber for wrapping.
2. As an Appetizer: Pair with nước chấm for dipping at parties.
3. With Rice or Noodles: Add rolls to a meal with jasmine rice or vermicelli.
4. Party Platter: Arrange rolls with other Vietnamese dishes like phở or bún chả.
5. Garnish: Sprinkle with chopped peanuts or scallions for extra texture.

For more inspiration on Vietnamese cuisine, check out this guide for authentic dishes.

Summary

Fried Vietnamese spring rolls are a delicious, crispy treat that bring people together. This recipe makes it easy to create authentic chả giò at home with simple ingredients and clear steps. From mixing the savory filling to frying to golden perfection, you’ll love the process as much as the result.

The rolls pair beautifully with tangy nước chấm and fresh herbs, making them ideal for any occasion. With tips for success and serving ideas, you’re set to impress your guests. Try this recipe, and enjoy the flavors of Vietnam in every bite.

FAQ

Can I make these spring rolls vegetarian?
Yes, skip the pork and shrimp. Use tofu or more vegetables like cabbage and mushrooms for a tasty filling.

How do I store leftover spring rolls?
Store fried rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F for 10 minutes.

Can I bake instead of fry the rolls?
Yes, brush rolls with oil and bake at 400°F for 20-25 minutes, flipping halfway, until crispy.

What wrappers are best for this recipe?
Rice paper or wheat-based spring roll wrappers work well. Look for them in Asian grocery stores or online.

How do I prevent rolls from getting soggy?
Fry at the correct temperature and drain on paper towels. Serve immediately for maximum crispiness.

Fried Vietnamese Spring Rolls Recipe

Saima

This fried Vietnamese spring rolls recipe yields crispy, golden chả giò packed with savory pork, shrimp, and vegetables. Perfect for parties or family meals, it’s simple to follow with clear steps. The rolls are fried to perfection and served with tangy nước chấm dipping sauce. It makes about 25 rolls, ideal for sharing. Enjoy authentic Vietnamese flavors at home with this crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer, Snack

Cuisine American, Vietnamese

Servings 25 rolls

Calories 120 kcal

Equipment

• Large mixing bowl
• Cutting Board and Knife
• Deep frying pan or wok.
• Slotted spoon.
• Paper towels
• Small bowl for sealing water.

Ingredients

  

• Ground pork: ½ lb 225g, for rich, savory flavor.
• Shrimp: ½ lb 225g, peeled, deveined, and finely chopped.
• Rice vermicelli noodles: 2 oz 60g, soaked and chopped.
• Carrots: 1 cup shredded, for crunch and sweetness.
• Wood ear mushrooms: ¼ cup soaked and finely chopped.
• Onion: 1 small finely chopped, for depth.
• Garlic: 2 cloves minced, for aroma.
• Fish sauce: 2 tbsp for umami.
• Soy sauce: 1 tbsp for seasoning.
• Sugar: 1 tsp to balance flavors.
• Black pepper: ½ tsp for a mild kick.
• Egg: 1 beaten, to bind the filling.
• Spring roll wrappers: 25 sheets preferably rice paper or wheat-based.
• Vegetable oil: For deep frying about 4 cups.
• Water: 2 tbsp to seal wrappers.

For the dipping sauce (nước chấm):

• Fish sauce: ¼ cup for bold flavor.
• Lime juice: ¼ cup freshly squeezed.
• Sugar: 2 tbsp for sweetness.
• Water: ½ cup to dilute.
• Garlic: 1 clove minced.
• Red chili: 1 finely chopped, for heat.

Instructions

 

Preparing the Filling

Step 1: Soak the Noodles and Mushrooms

• Place rice vermicelli and wood ear mushrooms in separate bowls. Cover with warm water and soak for 15 minutes. Drain and chop finely.

Step 2: Combine the Filling Ingredients

• In a large bowl, mix ground pork, chopped shrimp, and egg. Add noodles, mushrooms, carrots, onion, and garlic. Season with fish sauce, soy sauce, sugar, and black pepper.

Step 3: Mix Thoroughly

• Use your hands or a spoon to combine everything evenly. The mixture should be sticky but not too wet. Set aside for 10 minutes to let flavors meld.

Wrapping the Spring Rolls

Step 4: Prepare the Wrappers

• Lay a spring roll wrapper on a clean surface, diamond-shaped. Keep other wrappers covered to prevent drying. Place 1-2 tablespoons of filling near the bottom corner.

Step 5: Roll the Wrapper

• Fold the bottom corner over the filling, tucking it tightly. Fold in the side corners, then roll upward. Seal the edge with a dab of water.

Step 6: Repeat and Store

• Repeat until all filling is used, making about 25 rolls. Place rolls on a tray, ensuring they don’t touch. Cover with a damp cloth to keep moist.

Frying the Spring Rolls

Step 7: Heat the Oil

• Pour vegetable oil into a deep pan or wok, about 2 inches deep. Heat to 350°F (175°C). Test by dropping a small piece of wrapper; it should sizzle immediately.

Step 8: Fry in Batches

• Add 5-6 rolls at a time, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown. Remove with a slotted spoon.

Step 9: Drain Excess Oil

• Place fried rolls on a plate lined with paper towels. Let them drain to stay crispy. Repeat until all rolls are fried.

Making the Dipping Sauce (Nước Chấm)

Step 10: Mix the Sauce

• In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until sugar dissolves. Add minced garlic and chili.

Step 11: Adjust to Taste

• Taste the sauce and adjust if needed. Add more lime for tang or sugar for sweetness. Set aside for serving.

Notes

When making this fried Vietnamese spring rolls recipe, ensure the oil is at 350°F to avoid greasy rolls. Don’t overfill the wrappers to prevent tearing. Keep unfried rolls covered with a damp cloth to stay pliable. Fry in small batches for even crispiness.

Keyword Fried Vietnamese Spring Rolls, Fried Vietnamese Spring Rolls Recipe