These are deep-fried Vietnamese spring rolls with a filling of ground pork, chopped shrimp, cellophane noodles, and vegetables — the kind of thing that disappears fast at the table. The recipe takes about 50 minutes start to finish and makes enough for eight people as an appetizer, though a hungry family will want to double it. Rice paper wrappers give you a lighter, crispier shell than wheat-based ones, and the filling comes together in a single pan.
Why this recipe works
Two things make or break this recipe. First, the filling must be fully cooled before you wrap. Hot filling steams the wrapper from the inside, making it soggy and prone to splitting in the oil. Spread it on a plate and give it at least 15 minutes. Second, oil temperature matters more than timing — 350°F keeps the wrapper crisping fast enough that it doesn’t absorb oil, but not so hot that it browns before the pork and shrimp reach a safe internal temperature of 145°F (63°C) for the seafood component. A thermometer is worth using here, not just for safety but because it’s the difference between greasy and genuinely crunchy.
If something goes sideways
- Wrappers tearing when you roll: They were soaked too long. Pull them out of the water while they still feel slightly stiff — they’ll soften fully as you work. A few seconds is often enough.
- Rolls bursting open in the oil: The seal wasn’t secure. Make sure the cornstarch-water mixture covers the full seam edge, and press it firmly before the roll goes in. Don’t skip the resting minute after sealing.
- Filling leaking out during frying: Too much filling per roll. One tablespoon is the right amount — it sounds small but the noodles bulk it up considerably.
- Rolls sticking together in the pot: They went in too close. Use the swimming method properly — lower each roll in separately and keep them moving for the first 30 seconds so they don’t fuse.
- Exterior pale and soft instead of golden: Oil temperature dropped, usually from adding too many rolls at once. Fry in small batches and let the oil return to 350°F between rounds.
About the ingredients
- Cellophane noodles (glass noodles): Found in the Asian foods aisle, usually sold in small bundles. They have no real flavor on their own — their job is texture and bulk. Don’t substitute rice vermicelli; it turns mushy in the filling.
- Vietnamese chili sauce: Tuong ot toi Vietnam (the rooster brand works) is the standard choice. Sriracha is a reasonable substitute if that’s what you have.
- Rice paper wrappers: Look for round bánh tráng wrappers, not the thicker square wheat wrappers. The rice paper version fries up noticeably lighter. Skip the garnish plate of fresh herbs — not worth the extra dish when you’re feeding a crowd and the rolls are the main event.
- Shrimp: Pre-chopped frozen shrimp works fine here since it’s cooked through in the filling anyway. Just thaw and pat dry first.
Storage and reheating
Cooked spring rolls keep in the fridge for up to 3 days in an airtight container. To reheat, use an oven or air fryer at 375°F for 8–10 minutes — microwaving turns them soft and the wrapper goes chewy. You can also freeze uncooked, assembled rolls in a single layer on a baking sheet, then transfer to a freezer bag once solid; they’ll keep for up to 2 months. Fry straight from frozen at 325°F (slightly lower to give the filling time to heat through), adding 3–4 extra minutes. The cooked filling on its own, before wrapping, keeps refrigerated for 2 days and can be used to fill fresh rolls to order.
Crispy Vietnamese Spring Rolls (Chả Giò)
Equipment
Ingredients
- 2 ounces cellophane noodles - 55g, also called bean thread or glass noodles
3 cloves garlic - minced, about 1 tablespoon
4 ounces shrimp - 115g, peeled, deveined, and finely chopped
4 ounces ground pork - 115g, minced pork
1 medium carrot - grated
3 stalks green onions - thinly sliced- 1 ounce mung bean sprouts - 30g
2 teaspoons fish sauce- 1 tablespoon Vietnamese chilli sauce
2 teaspoons cornstarch - 5g, cornflour in British English
2 teaspoons water - cold- 8 pieces round rice paper wrappers - bánh tráng, 22cm / 8.5-inch
- 4 cups neutral oil for deep-frying - approximately 1 litre; vegetable, canola, or peanut
- 1 teaspoon rice wine vinegar - optional, for soaking water
Instructions
- Soak cellophane noodles in boiling water for five minutes. Drain and cut into 1- to 2-inch pieces.2 ounces cellophane noodles
- Heat 1 tablespoon of neutral oil in a wok or wide-bottomed sauté pan over medium-high heat. Cook garlic for a few seconds until fragrant. Add shrimp and pork. Continue to cook through, breaking up any large lumps, about 3–4 minutes. Add carrots, green onions, bean sprouts, fish sauce, chilli sauce, and drained noodles. Cook for 2–3 minutes until carrots are softened. Remove from heat and spread filling on a plate or sheet pan. Allow to cool completely, at least 15 minutes.2 ounces cellophane noodles, 3 cloves garlic, 4 ounces shrimp, 4 ounces ground pork, 1 medium carrot, 3 stalks green onions, 1 ounce mung bean sprouts, 2 teaspoons fish sauce, 1 tablespoon Vietnamese chilli sauce, 4 cups neutral oil for deep-frying
- Mix cornstarch and water in a small bowl. Reserve.2 teaspoons cornstarch, 2 teaspoons water
- In batches, soak spring roll wrappers in warm water — or a solution of water and rice wine vinegar — until sheets are soft and pliable. Lay flat, dabbing with a towel to soak up excess moisture. Place about 2 tablespoons of the filling in a log shape along the lower third of the wrapper, leaving a 1-inch (2.5cm) border on each side. Fold the sides inward over the filling, then roll tightly from the bottom up. Brush the top edge with the cornstarch-water mixture to seal.8 pieces round rice paper wrappers, 1 teaspoon rice wine vinegar, 2 teaspoons cornstarch, 2 teaspoons water
- In a heavy-bottomed pot, heat frying oil to 350°F / 175°C. Use an instant-read thermometer to monitor the temperature. Working in batches of 3–4 rolls, gently lower them into the oil using the swimming method. Deep-fry for 4–5 minutes, turning occasionally, until golden brown and crispy on all sides. Drain on a wire rack set over a sheet pan (this keeps the bottoms crispy, unlike paper towels).4 cups neutral oil for deep-frying
- Serve with nuoc cham or peanut dipping sauce.
Notes
Nutrition
Common questions
Can I make these ahead for a family dinner?
Yes — assemble the rolls up to 4 hours ahead and keep them covered in the fridge on a lightly oiled tray. Don’t stack them or they’ll stick together. Fry them just before serving; they lose their crunch quickly once fried and don’t reheat as well as they fry fresh.
Can I use all pork and skip the shrimp?
Absolutely — use 8 ounces of ground pork total instead of the 4-ounce split. The filling will be slightly denser but still works well. Ground pork needs to reach 160°F (71°C) internal temperature, which the stovetop cooking step handles before the rolls even go into the fryer.
How do I know the oil is hot enough without a thermometer?
Drop a small piece of wrapper into the oil — if it sinks briefly then rises and sizzles steadily within a second or two, you’re close to 350°F. If it just sits on the bottom, the oil is too cool; if it browns in under 10 seconds, it’s too hot. A thermometer is genuinely more reliable here, especially for a big batch.
Try these next
- Crispy Pork Dumpling Delight
- Savory Pork Noodle Stir-Fry
- Japanese Pork Lettuce Cups
- Authentic Szechuan Dan Dan
