Chả Giò (Vietnamese Fried Spring Rolls) are a beloved appetizer in Vietnam, known for their ultra-crispy rice paper wrapper and savory, aromatic filling. Often served with fresh herbs, lettuce, and a sweet-tangy dipping sauce (nước chấm), these golden rolls are a party favorite, street food snack, and family gathering staple.
Their irresistible crunch comes from frying rice paper to a delicate crisp, while the inside bursts with flavor from a mix of ground pork, shrimp, vegetables, and traditional seasonings. Every bite combines texture, aroma, and the vibrant taste of Vietnamese cooking.
Why This Recipe Is So Popular
Chả Giò are iconic in Vietnamese cuisine because they combine street food charm with restaurant-quality flavor. They are versatile—you can serve them as a party snack, appetizer, or as part of a main meal with rice vermicelli. Their light yet satisfying crunch makes them addictive, and they can be customized to fit vegetarian, seafood-only, or even low-carb diets.
Chả Giò has roots in Southern Vietnam and has been part of family celebrations for generations. Traditionally, they are made with rice paper wrappers, but in some regions, wheat-based spring roll skins are used for a different crunch. In Vietnam, they’re often eaten wrapped in lettuce leaves with fresh mint and cilantro, then dipped into a bright fish sauce-based dressing. Interestingly, in the North, a similar dish called Nem Rán exists, showing how regional differences in Vietnam influence flavor and presentation.
INGREDIENTS FOR CHẢ GIÒ
Protein: ground pork, shrimp (minced)
Vegetables: carrots, taro or jicama, bean sprouts, onions
Seasonings: garlic, fish sauce, soy sauce, salt, pepper, sugar
Wraps: rice paper wrappers
Cooking Oil: neutral oil for frying
Dipping Sauce: fish sauce, lime juice, sugar, water, garlic, chili
HOW TO MAKE CHẢ GIÒ (VIETNAMESE FRIED SPRING ROLLS)
- Prepare the filling – In a large mixing bowl, combine ground pork, minced shrimp, shredded carrots, grated taro/jicama, bean sprouts, onions, garlic, fish sauce, soy sauce, sugar, salt, and pepper. Mix well until evenly combined.
- Soften rice paper – Quickly dip each rice paper wrapper in warm water and place on a clean surface.
- Fill and roll – Place about 2 tablespoons of filling near the bottom third of the wrapper, fold the sides inward, and roll tightly.
- Heat oil – In a deep frying pan or wok, heat enough oil to cover half the spring roll to 350°F (175°C).
- Fry until golden – Fry rolls in small batches, turning occasionally, until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels.
- Make dipping sauce – In a small bowl, whisk together fish sauce, lime juice, sugar, water, minced garlic, and sliced chili.
- Serve – Arrange spring rolls on a platter with lettuce, mint, and cilantro. Serve with dipping sauce.
DIETARY INFORMATION
- Dairy-Free – Naturally dairy-free.
- Gluten-Free Option – Use certified gluten-free rice paper and tamari instead of soy sauce.
- Vegetarian/Vegan Option – Replace pork and shrimp with extra-firm tofu, mushrooms, and finely diced jicama.
- Low-Calorie Adjustment – Air fry instead of deep fry to reduce oil content.
Chả Giò (Vietnamese Fried Spring Rolls)
Ingredients
- 1 cup) ground pork
- ½ cup shrimp minced
- 1 medium carrot shredded
- ½ cup jicama grated
- 1 cup bean sprouts
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce use tamari for gluten-free
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 20 rice paper wrappers
- Neutral oil for frying
Dipping sauce:
- 3 tablespoons fish sauce 2 tablespoons lime juice, 2 tablespoons sugar, 4 tablespoons water, 1 clove garlic (minced), 1 sliced chili
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 4 tablespoons water
- 1 garlic clove minced
- 1 chili sliced
Instructions
- Mix pork, shrimp, carrot, taro, bean sprouts, onion, garlic, fish sauce, soy sauce, sugar, salt, and pepper in a large bowl.
- Dip rice paper briefly in warm water; place on a flat surface.
- Add 2 tbsp filling, fold in sides, and roll tightly.
- Heat oil to 350°F (175°C); fry rolls in small batches for 5–7 minutes until golden.
- Combine dipping sauce ingredients in a small bowl.
- Serve rolls hot with lettuce, herbs, and dipping sauce.
Notes
Serving Size: 5 rolls
Calories: 285
Carbohydrates: 27g (10% DV)
Protein: 14g (28% DV)
Fat: 13g (20% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 60mg (20% DV)
Sodium: 710mg (31% DV)
Fiber: 3g (12% DV)
Sugar: 4g (8% DV)
Vitamin A: 60% DV
Vitamin C: 15% DV
Calcium: 6% DV
Iron: 10% DV *Nutrition information is an estimate only and will vary based on specific ingredients and preparation.*
Recipe Tips
- To make ahead, prepare and roll the uncooked spring rolls, then freeze. Fry directly from frozen, adding 1–2 extra minutes cooking time.
- For vegan Chả Giò, replace meat with tofu, shiitake mushrooms, and extra bean sprouts.
- For gluten-free, use only rice paper wrappers and tamari instead of soy sauce.
- Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway, for a healthier version.
Serving Ideas
- Serve as a party appetizer with fresh mint and cucumber slices.
- Pair with Vietnamese bún noodle bowls.
- Serve alongside papaya salad or pickled vegetables for contrast.
Did you make this recipe?
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