About the Recipe
Vietnamese Fried Spring Rolls (Chả Giò) are a beloved comfort food enjoyed at family gatherings, celebrations, and everyday meals throughout Vietnam. Filled with a flavorful mixture of shrimp, pork, vegetables, and vermicelli noodles, these rolls are wrapped in rice paper and cooked until perfectly crisp and golden. This lighter version can be baked or air-fried while still delivering the satisfying crunch and savory flavor that make chả giò so popular. Serve with fresh herbs, lettuce, and a tangy fish sauce dipping sauce for a classic Vietnamese dining experience.
Ingredients
For the filling:
100g fresh shrimp (peeled, minced)
400g ground pork
300g carrot (julienned)
2 eggs york
100gr chopped onion
20g dried wood ear mushroom (soaked, chopped)
50g mung bean vermicelli (soaked, cut into 3cm pieces)
100g leek (thinly sliced)
30g fried shallots (optional)
5g salt (~1 tsp)
10g sugar (~2 tsp)
4g chicken bouillon powder (~1 tsp)
5g ground black pepper (~1 tsp)
Sealing paste:
15g all-purpose flour
15g cornstarch
1/5 tsp baking powder
40g water (~2 + 2/3 tbsp)
Coconut coating for rice paper:
200ml coconut milk
1/4 tsp caramel coloring
Others:
24 sheets of rice paper (100% rice, 22cm size)
2 tbsp vegetable oil (for brushing or spraying)
Dipping sauce:
4 tbsp sugar
200ml boiling water
4 tbsp fish sauce
4 tbsp lime juice
Minced garlic and sliced chili (to taste)
Preparation
1. Prepare the filling:
Julienne the carrot and mix with 1 tbsp sugar. Let sit for 10–15 minutes to release excess moisture, then gently squeeze it out.
In a large bowl, combine all the vegetables: squeezed carrot, chopped ionion, soaked wood ear mushrooms, soaked vermicelli, and sliced leek.
Add the ground pork and minced shrimp.
Season with salt, sugar, chicken bouillon, black pepper, and optional fried shallots.
Mix thoroughly by hand until well combined and cohesive.
2. Prepare the rice paper:
Mix coconut milk with caramel coloring.
Brush the rough side of each dry rice paper sheet first, then flip and brush the smooth side.
Always place the rough side facing down on a clean surface. Repeat for all 24 sheets.
After finishing, flip the whole stack and gently peel off each sheet as needed.
When rolling, place the filling on the rough side so the smooth side faces out for a shiny finish.
3. Make the sealing paste:
Mix all-purpose flour, cornstarch, baking powder, and water into a smooth paste.
Use this paste to seal both sides and the final flap when rolling to help keep the rolls closed and prevent bursting during baking.
4. Roll the spring rolls:
Place about 2 tbsp of filling on the rough side of the rice paper.
Roll gently but firmly, not too tight, as the rolls may burst during baking.
Brush the edges with sealing paste to secure.
Let the rolls rest for 5–10 minutes after rolling to allow the surface to dry slightly.
5. Bake or Air-fry:
Brush or spray oil on all sides of the rolls.
Air-fryer method:
Preheat to 200°C / 392°F
Cook for 12 minutes, flip, and cook another 7–9 minutes until golden and crisp.
Oven method:
Preheat the oven to 220–225°C / 428°F with a convection fan on.
Bake for 25–30 minutes, flipping halfway for even color.
Alternate method: Double-fry for extra crispiness
If you’d prefer to deep-fry, use this 2-step frying method for maximum crunch with less oil absorption.
First fry
Heat oil to 350°F (175°C). Use enough oil to submerge the rolls.
Add rolls and wait 1 minute before turning to allow the bottom to crisp.
Fry for a total of 3–4 minutes until lightly golden.
Remove and let rest on a rack or paper towel for 5-10 minutes.
Second fry
Increase oil temperature to 365°F (185°C).
Fry again for 2 - 3 minutes until the rolls turn golden brown and extra crispy.
Drain well and serve hot.
6. Make dipping sauce:
Dissolve sugar in water, let cool slightly.
Add fish sauce, lime juice, garlic, and chili.
Adjust to taste - sweet, sour, salty, spicy balance is key!
Serving suggestions
Serve with thin noodles, fresh herbs and lettuce: mint, Thai basil, cilantro, perilla…
Enjoy as is or wrap in lettuce and dip in the sweet sour fish sauce.