Crispy Vietnamese Spring Rolls (Chả Giò)
Vietnamese spring rolls are just way better when warm. Now, you can make these delights at home with this simple recipe.
Equipment
Wok or wide-bottomed sauté pan
Heavy-bottomed pot (for deep-frying)
Instant-read thermometer
Large shallow dish (for soaking rice paper)
Wire cooling rack
Spider strainer or slotted spoon
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
Storage: Cooked spring rolls keep in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F / 190°C for 8–10 minutes — do not microwave or the wrapper turns chewy.
Freezer-friendly: Freeze uncooked assembled rolls in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They keep for up to 2 months. Fry from frozen at 325°F / 165°C, adding 3–4 extra minutes.
Make-ahead: The cooked filling can be refrigerated for up to 2 days before wrapping and frying.
Substitution: Replace shrimp with an equal weight of additional ground pork for a shellfish-free version. The filling will be slightly denser but still works well.
Pro tip: Spread the cooked filling on a wide plate or sheet pan to cool it faster — at least 15 minutes. Hot filling steams the rice paper from inside and causes it to tear during frying.
Nutrition
Serving: 1servingCalories: 1052kcalCarbohydrates: 9gProtein: 6gFat: 112gSaturated Fat: 18gPolyunsaturated Fat: 63gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 33mgSodium: 181mgPotassium: 138mgFiber: 1gSugar: 1gVitamin A: 1334IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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