Chả Giò (Vietnamese Fried Spring Rolls)

Learn how to make authentic Chả Giò (Vietnamese Fried Spring Rolls) with this easy recipe. Crispy rice paper wrappers filled with savory pork, shrimp, and vegetables, served with a tangy fish sauce dip. Perfect for parties, appetizers, or as part of a main meal.

Servings 4

Prep Time 25

Cook Time 15

Total Time 40

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

Nutrition Facts (per serving)
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.*

Course: Appetizer, Side Dish

Cuisine: Vietnamese

Keyword: authentic Vietnamese appetizer, cha gio recipe, pork and shrimp spring rolls, rice paper spring rolls fried, Vietnamese fried spring rolls