Vietnamese Fried Spring Rolls (Chả Giò)

Vietnamese spring rolls on a platter with a bowl on sweet chili sauce.

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Vietnamese Fried Spring Rolls (Chả Giò)

With a savory pork and shrimp filling wrapped in a paper-thin pastry, fried up impossibly light and crispy, these Vietnamese Fried Spring Rolls (Chả Giò) are one of our most requested appetizers!

Prep Time30

Cook Time20

Resting Time30

Total Time1 20

Course: Appetizer

Cuisine: vietnamese

Servings:

Calories: 100kcal

Author: Teri & Jenny

Ingredients

filling

1 tablespoon olive oil
2 ounces finely chopped shiitake mushrooms
1 medium carrot grated
2 minced garlic cloves
1/2 pound lean ground pork
1/2 pound raw shrimp, peeled, deveined, cleaned and finely chopped
1/2 cup cooked and chopped cellophane noodles optional
2 tablespoons Asian fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons sugar
1 teaspoon white pepper
1/2 teaspoon salt

assembly

2 large eggs well beaten
16 thawed spring roll pastry (wrappers)
5 cups oil for frying

optional dipping sauce

1/2 recipe sweet chili sauce

US Customary - Metric

Instructions

Place a skillet over medium-high heat. Once hot add oil. Add mushrooms, carrot, and garlic and sauté for 2 to 3 minutes. Remove from heat and cool slightly.
Fill a tall pot with oil and preheat to 350˚F. Place all filling ingredients (including sautéed mushrooms, carrots, and garlic mixture) into a large mixing bowl.
Mix together until very well combined. Refrigerate for at least 30 minutes and up to 1 day.
Place a single egg roll wrapper onto a clean surface (so it looks like a diamond)and brush the surface with a light layer of egg wash.
Take the bottom corner of the wrapper and fold it about ½ way up to the opposite corner and press down to smooth and seal.
Place about 2 tablespoons of filling into a narrow log onto the overlapped portion of the wrapper. Take both sides of the wrapper and fold them in, towards the center of the log of filling.
Brush the ends of the wrapper with more egg wash (as needed) and tightly roll each egg roll until completely closed and sealed.
Place onto a parchment lined baking sheet, seam side-down. Repeat until all the filling and wrappers have been used.
Carefully drop 4 to 5 egg rolls into the hot oil at a time and fry for 5 to 6 minutes or until golden brown and filling has just cooked through. Drain onto paper towels for 1 minute before transferring onto a baking sheet, lined with a cooling rack. Repeat until all egg rolls have been fried.
Transfer to a platter and serve with sweet-chile dipping sauce.

Notes

*Makes 16 Spring Rolls (Each Serving is One Spring Roll)*

*Nutritional information does not include optional cellophane noodles. Spring rolls would be 130 calories each, if cellophane noodles are included*

*Nutritional information does not include optional sweet chili dipping sauce*

Tips for the BEST Vietnamese Fried Spring Rolls

The right wrapper makes a huge difference in how crispy these spring rolls become. We highly recommend using TYJ Spring Roll Pastry by Spring Home. They're easy to handle, and the ultra-thin wheat flour pastry sheets fry up incredibly light and crispy without absorbing too much oil. Careful not to confuse these with egg roll wrappers, which are much thicker, or rice paper wrappers, which we use for fresh spring rolls. Neither of those will give you the same results.
Do your best to chop the filling ingredients finely and evenly. That way the filling holds together, and each bite has every ounce of flavor. If any of the ingredients are chopped too large, the rolls may have a harder time sealing together.
Refrigerating the filling for at least half an hour is essential, so don't skip this step. Chilled filling will be firm and much easier to handle and roll, holding its shape inside the wrapper.
Two tablespoons is the perfect amount of filling for each wrapper. If you overfill them, they'll be more difficult to roll tightly and seal. That means you'll end up with exploded spring rolls and a mess in your oil.
It takes a bit more time, but work in batches, frying only 4 to 5 rolls at a time. This will help the oil temperature stays up. Overcrowding the fryer will lead to soggy rolls that absorb too much oil.
Transfer your freshly fried spring rolls to a cooling rack after just a minute of draining onto the paper towel. This helps excess oil drip away from the spring roll so that every side is perfectly crispy and crunchy.

Nutrition