Vietnamese crispy fried spring rolls with pork and shrimp filling — crunchy outside, savory inside.
Chả Giò are Vietnam's iconic crispy fried spring rolls, distinguished by their incredibly crackly rice paper exterior and savory filling of pork, shrimp, wood ear mushrooms, glass noodles, and aromatics. They're served wrapped in lettuce with herbs and dipped into nuoc cham. Perfect appetizer or party food.
Serves 6
Combine pork, shrimp, mushrooms, noodles, carrot, shallots, garlic, egg, fish sauce, sugar, and pepper. Mix well.
Briefly dip rice paper in warm water until pliable, about 5 seconds. Lay on damp cloth.
Place 2 tbsp filling near bottom edge. Fold sides in, then roll up tightly. Keep rolls covered to prevent drying.
Heat oil to 170°C in deep pan.
Fry rolls in batches, turning occasionally, until deep golden brown and crispy, 5-7 minutes.
Drain on paper towels. Serve wrapped in lettuce with herbs and nuoc cham dipping sauce.
Don't soak rice paper too long — it should be slightly stiff when rolling.
Fry at 170°C, not hotter — too hot and they burn before cooking through.
Use ground chicken instead of pork.
Add bean sprouts to filling.
Best fresh. Reheat in oven at 200°C for 5 minutes to restore crispness.
Chả Giò are central to Vietnamese cuisine and are served at Tết (Lunar New Year) celebrations and family gatherings.
Oil too cool, or rice paper too wet. Use 170°C oil and pat wrappers slightly dry before rolling.
Per serving (200g / 7.1 oz) · 6 servings total
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