Authentic & Crispy Homemade Vietnamese Egg Rolls (Chả Giò) Recipe
Discover how to make the ultimate Vietnamese Egg Rolls – not your average appetizer! These feature a delectable filling of pork, turkey, bean threads, and fresh vegetables, all fried to golden, irresistible crispiness. This adapted family recipe brings authentic flavors right to your kitchen.
When the craving for egg rolls strikes, many often picture the familiar Chinese-style versions found at most takeout spots. While undeniably tasty, there’s a world of difference when you delve into the delicate, aromatic, and incredibly crispy Vietnamese egg rolls, known as Chả Giò. My preference has always leaned towards these, thanks to a dear friend who shared his family’s culinary traditions with me.
My college friend, Tony, whose parents immigrated to the United States before his birth, grew up immersed in the rich flavors of traditional Vietnamese cuisine. Food has always been a central part of his family’s life, and over the years, he’s generously shared many cherished recipes. Among them, these Vietnamese Egg Rolls stand out as an absolute favorite – a recipe I’m thrilled to bring to your table.
This particular Chả Giò recipe is a delightful adaptation Tony developed over time, making it easier to recreate with ingredients readily available in most American grocery stores, without sacrificing the authentic taste and texture that makes them so beloved. Each bite offers a harmonious blend of savory meats, fresh vegetables, and subtle spices, encased in a shatteringly crisp wrapper.
The Irresistible Allure of Vietnamese Egg Rolls
What sets Vietnamese egg rolls apart from their Chinese counterparts? It often comes down to the wrapper and the distinct flavor profile of the filling. Traditional Chả Giò typically uses a rice paper wrapper, which fries up incredibly light and crispy, almost shattering with each bite. Our recipe adapts this slightly for accessibility while maintaining that desired texture. The filling, meanwhile, is seasoned with an unmistakable Vietnamese staple: fish sauce, along with a balance of sugar, pepper, and garlic, creating a deeply savory and aromatic experience that is truly unique.
These egg rolls are more than just a snack; they’re a celebration of flavor and texture. Perfect as an appetizer for gatherings, a component of a larger meal like a vermicelli bowl, or simply enjoyed on their own with a delicious dipping sauce. Making them at home allows you to control the quality of ingredients and savor the fresh, vibrant taste that rivals any restaurant version.
Essential Ingredients for Your Chả Giò
For the exact measurements and a convenient printable recipe card, make sure to scroll down to the bottom of this post!
- Ground Pork: This is the cornerstone of traditional Vietnamese egg rolls, providing a rich, savory base and essential moisture for the filling. While you can certainly use all pork, our recipe offers a slight twist.
- Ground Turkey: For those looking to lighten the dish without compromising on flavor, ground turkey is an excellent addition. It blends seamlessly with the pork, contributing a leaner profile while maintaining a satisfying texture. The combination results in a balanced and delicious filling.
- Shredded Cabbage: Fresh cabbage adds a delicate crunch and natural sweetness to the filling, complementing the savory meats. It’s best when finely shredded to integrate well into the mixture.
- Shredded Carrots: Carrots bring a pop of color, an earthy sweetness, and additional texture. Like the cabbage, finely shredded carrots are ideal for an even distribution.
- Yellow Onion: Minced yellow onion contributes a foundational aromatic depth and a subtle sweet-savory note that ties all the flavors together.
- Bean Threads/Cellophane Noodles: These translucent, thin noodles are crucial for the classic Chả Giò texture. They absorb moisture from the meat and vegetables, adding a delightful chewiness and helping to bind the filling without making it heavy. You’ll typically find them dried in the Asian foods aisle.
- Sugar: A touch of sugar helps to balance the savory and umami flavors, adding a hint of sweetness that is characteristic of Vietnamese cuisine.
- Fish Sauce (Nước Mắm): This is arguably the most important flavoring agent. High-quality fish sauce provides a deep umami, salty, and slightly funky flavor that is indispensable for authentic Vietnamese dishes. Don’t skip this!
- Black Pepper: Freshly ground black pepper adds a warm, pungent kick that enhances the overall spice profile of the filling.
- Cornstarch: A small amount of cornstarch acts as a binder, helping the filling hold together and preventing it from drying out during frying.
- Garlic Powder: For an additional layer of aromatic flavor, garlic powder is incorporated into the meat mixture.
- Eggs: Eggs serve as a vital binder for the filling, ensuring all ingredients are well-combined. You’ll also reserve a small portion to seal the wrappers.
- Spring Roll Wrappers (or Egg Roll Wrappers): While traditional Chả Giò often uses rice paper wrappers, spring roll wrappers (often found in the freezer section of Asian markets) yield the most authentic, thin, and crispy result. If those are hard to find, standard egg roll wrappers are a perfectly acceptable and widely available alternative, though they create a slightly thicker, chewier crust.
Choosing the Perfect Wrapper for Your Egg Rolls
The wrapper plays a crucial role in the texture of your Vietnamese egg rolls. Ideally, you want to use spring roll wrappers or spring roll pastry, which are thinner and fry up incredibly crispy and almost translucent. These are typically made from wheat flour and tapioca starch, giving them a distinct delicate crunch.
You can usually find these preferred spring roll wrappers in the freezer section of Asian grocery stores. They are excellent to keep on hand; simply thaw them completely in the refrigerator before you’re ready to use. Once thawed, separate them gently to avoid tearing.
Most mainstream grocery stores, however, primarily carry egg roll wrappers. While they are a perfectly viable and convenient substitute, they tend to be thicker and yield a slightly chewier, though still crispy, exterior. If you opt for egg roll wrappers, the rolling and frying process remains largely the same, but the final texture will be a bit heartier. Don’t let the wrapper choice deter you; either option will still result in delicious homemade Chả Giò!
Step-by-Step Guide: How to Make Irresistible Vietnamese Egg Rolls
Crafting perfect Vietnamese egg rolls involves a few key steps, from preparing the flavorful filling to mastering the art of rolling and frying. Follow these instructions carefully for the best results.
- Prepare the Bean Threads: Begin by soaking the bean threads (also known as cellophane noodles) to soften them. The package usually contains three bundles; for this recipe, you’ll need two. Place these bundles in a heatproof bowl and pour boiling water over them, ensuring they are fully submerged. Allow them to stand for 20-30 minutes until they become soft and pliable. Once softened, drain the noodles thoroughly and use kitchen shears or a knife to cut them into manageable 1-inch pieces. This prevents them from being too long and unwieldy in the filling.
- Combine the Meats: While the bean threads are soaking, you can prepare the meat mixture. In a large bowl, or using a stand mixer with a paddle attachment, combine the ground pork and ground turkey. Mix them together until they are just well combined. Be careful not to overmix, as this can make the meat tough.
- Add Dry Seasonings: Next, incorporate the sugar, cornstarch, garlic powder, and black pepper into the meat mixture. Continue mixing until all these dry seasonings are thoroughly blended, ensuring an even distribution of flavor throughout the filling.
- Incorporate Wet Ingredients: Now, add the beaten eggs and fish sauce to the mixture. Mix again until these liquid ingredients are fully incorporated. The eggs will act as a binder, and the fish sauce will infuse the meat with its characteristic umami depth.
- Mix in Vegetables and Bean Threads: Transfer the seasoned meat mixture to a very large mixing bowl. Using your hands (wearing gloves is recommended for hygiene and easier cleanup), thoroughly mix in the shredded carrots, shredded cabbage, minced yellow onion, and the prepared bean threads. The goal is to achieve an even blend, where every component of the filling is distributed uniformly. This ensures a consistent flavor and texture in each egg roll.
- Preheat Frying Oil: Pour a neutral-flavored oil, such as vegetable or canola oil, into a heavy-bottomed pot or Dutch oven. Ensure there’s enough oil to submerge the egg rolls, typically about 2-3 inches deep. Heat the oil to 350º F (175º C). Using a kitchen thermometer is highly recommended to maintain a consistent temperature, which is crucial for perfectly cooked and crispy egg rolls.
- Prepare Your Workspace for Rolling: Lay out a single spring roll or egg roll wrapper on a clean, dry surface, orienting it so one corner points towards you (like a diamond).
- Add the Filling: Place approximately 3 ounces (or about 2-3 tablespoons) of the prepared filling onto the bottom half of the wrapper, forming it into a small log shape just above the corner closest to you. Don’t overfill, as this can lead to bursting during frying.
- Begin Rolling: Take the bottom point of the wrapper and fold it up tightly over the filling, tucking the point underneath as you roll. Roll it halfway up, shaping the filling into a neat, round log.
- Fold the Sides: Next, fold each side (the left and right corners of the wrapper) inwards towards the center, creating an envelope shape. This encloses the filling securely.
- Seal and Finish Rolling: Lightly brush the remaining exposed top edge of the wrapper with a small amount of the reserved beaten egg mixture. This egg wash acts as a glue. Continue rolling the egg roll upwards until it’s a tight, compact cylinder. Be careful not to wrap it too tightly, as the filling expands slightly when cooked, and overly tight rolls can explode during frying.
- Fry to Golden Perfection: Gently and carefully place 4-5 egg rolls into the hot oil at a time, being cautious not to overcrowd the pot. Overcrowding will lower the oil temperature, resulting in greasy or soggy egg rolls. Cook for 4-5 minutes, flipping them occasionally, until they turn a beautiful golden brown and are crispy all over. To ensure they are safe to eat, you can check the internal temperature, aiming for 150º F (65º C). They will continue to cook as they cool and reach a safe 165º F (74º C) within a few minutes of resting.
- Drain and Rest: Using tongs or a slotted spoon, carefully remove the cooked egg rolls from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This setup allows excess oil to drain away, keeping the egg rolls crisp. Let them rest for about 5 minutes before serving to allow them to cool slightly and the internal temperature to equalize.
Mastering the Fry: Tips for Crispy Chả Giò
Deep-frying is the traditional and most effective method for achieving the signature crispiness of Vietnamese egg rolls. For best results, use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, peanut oil, or grapeseed oil. These oils won’t impart unwanted flavors and can withstand the necessary high temperatures.
Heat your chosen oil in a heavy-bottomed pot or Dutch oven to precisely 350º F (175º C). A reliable kitchen thermometer is your best friend here, as consistent oil temperature is key to preventing soggy or burnt egg rolls. Gently lower 4-5 egg rolls into the hot oil at a time, ensuring you don’t overcrowd the pot. Overcrowding dramatically drops the oil temperature, leading to less crispy results.
Fry the egg rolls for approximately 4-5 minutes, turning them occasionally to ensure even golden-brown coloring and thorough cooking. Once they reach a beautiful golden hue and an internal temperature of at least 150º F (65º C), carefully remove them. Place them on a wire rack to drain any excess oil; they will continue to cook slightly as they cool, reaching the safe internal temperature of 165º F (74º C) within a few minutes.
Air Fryer and Oven Baked Alternatives
While deep-frying offers the best crispiness, you can certainly achieve delicious results with alternative cooking methods if you prefer to avoid deep-frying. Please note, the texture will be slightly different, but still enjoyable.
- Air Fryer Method: To air fry, lightly brush the uncooked egg rolls with a thin layer of oil (this helps with browning and crispiness). Arrange them in a single layer in your air fryer basket, ensuring they are not touching. Air fry at 390º F (200º C) for about 10-15 minutes, flipping them halfway through. Cooking times can vary based on your air fryer model, so check frequently until they are golden brown and the filling is cooked through.
- Oven Baked Method: For oven baking, preheat your oven to 400º F (200º C). Lightly brush the uncooked egg rolls with oil and place them on a baking sheet lined with parchment paper, ensuring they have space between them. Bake for 20-25 minutes, flipping once halfway through, until they are golden brown and crispy. Keep an eye on them to prevent burning.
For both alternative methods, always confirm the filling is cooked through before serving.
Make Ahead and Storage Solutions for Convenience
This recipe yields a generous batch of around 40 egg rolls, making it perfect for meal prepping or entertaining. You have several convenient options for preparing and storing them, whether you plan to fry them immediately or later.
- Prepare and Freeze the Filling: If you want to make the process even easier on a busy day, you can prepare the entire raw filling mixture in advance. Cook only the amount you intend to serve immediately. Place the remaining raw meat and vegetable mixture into a freezer-safe plastic storage bag or airtight container, pressing out any excess air. Label and freeze for up to 3-4 months. When ready to use, thaw completely in the refrigerator overnight before rolling and frying according to the recipe.
- Freeze Uncooked Egg Rolls: This is a fantastic option for having fresh, crispy egg rolls whenever you want them. After rolling all 40 egg rolls, arrange any uncooked rolls you wish to freeze in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer until the egg rolls are completely solid, typically 1-2 hours. Once frozen, transfer them to an airtight freezer bag or container. This step prevents them from sticking together. They can be stored in the freezer for up to 4 months. When you’re ready to cook, remove the desired number of egg rolls and place them on a baking sheet. Thaw them in the refrigerator, covered with plastic wrap, before following the standard frying instructions. Frying from frozen is generally not recommended as it can lead to uneven cooking and bursting.
- Freeze Already Fried Egg Rolls: If you have leftover cooked egg rolls or want to prepare a large batch for future quick snacks, you can also freeze them after frying. Allow the fried egg rolls to cool completely on a wire rack. Then, place them in an airtight container or freezer-safe plastic bag. Freeze for up to 4 months. To reheat, remove from the freezer and thaw in the refrigerator. Re-crisp them in an oven, toaster oven, or air fryer at around 350-375º F (175-190º C) until heated through and crispy again, typically 8-15 minutes depending on the method. Avoid microwaving, as it will make them soggy.
Delicious Ways to Enjoy Your Vietnamese Egg Rolls
Vietnamese egg rolls are incredibly versatile and can be enjoyed in various ways, each offering a unique culinary experience. They are fantastic eaten on their own as a savory snack or appetizer, especially when paired with a vibrant dipping sauce. The recipe for a classic Vietnamese dipping sauce (Nước Chấm) is provided below in the recipe card – it’s a perfect balance of sweet, sour, salty, and spicy.
My friend Tony highly recommends elevating your egg roll experience by transforming them into a delightful Vietnamese noodle salad, known as *Bún Chả Giò*. To do this, prepare some light and refreshing rice vermicelli noodles. In a bowl, combine the noodles with chopped romaine lettuce, fresh mint, and Thai basil. Then, slice the warm, crispy egg rolls and arrange them over the salad. Pour a generous amount of the dipping sauce over everything, tossing gently to coat. This creates a harmonious dish with contrasting textures and fresh, bright flavors – a truly satisfying meal.
Beyond this, Chả Giò can also be served alongside other Vietnamese dishes, or even simply wrapped in lettuce leaves with fresh herbs for a lighter bite. Experiment to find your favorite combination!
Explore More Delicious Asian Recipes
If you love the flavors of these Vietnamese Egg Rolls, be sure to explore more of our fantastic Asian-inspired dishes:
- Comforting Egg Drop Soup
- Savory Cashew Chicken
- Flavorful Garlic Beef Noodle Bowls
- Fresh Shrimp Summer Rolls
- Classic Wonton Soup
- Easy Chicken Lo Mein
Vietnamese Egg Rolls (Chả Giò)
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Ingredients
- 40 spring roll wrappers
- 2 pounds ground pork
- 1 pound lean ground turkey
- 20 oz shredded cabbage
- 20 oz shredded carrot
- 4 oz minced sweet yellow onion
- 2 bundles bean thread/cellophane noodle
- 2 Tablespoons sugar
- 6 Tablespoons fish sauce
- 1 Tablespoon ground pepper
- 1 Tablespoon cornstarch
- 1 Tablespoon garlic powder
- 2 eggs, beaten, reserve about 1/3 for wrapping
- Vegetable Oil for frying
Dipping Sauce (Nước Chấm)
- 6 Tablespoons water
- 2 Tablespoons sugar
- 1 1/2 Tablespoons lime juice
- 2 Tablespoons fish sauce
- 1 clove garlic
Instructions
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Start by soaking the bean threads in water to soften them. Place 2 bundles of the bean threads in a large bowl, pour boiling water to cover. Set aside and let them soften for 20-30 minutes. After they are soft, drain and cut into 1 inch pieces.2 bundles bean thread/cellophane noodle
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In a stand mixer, or large mixing bowl, thoroughly mix together the ground turkey and pork until well combined.2 pounds ground pork, 1 pound lean ground turkey
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Add sugar, cornstarch, garlic powder, and black pepper. Continue mixing until all the dry ingredients are evenly blended throughout the meat.2 Tablespoons sugar, 1 Tablespoon ground pepper, 1 Tablespoon cornstarch, 1 Tablespoon garlic powder
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Next, incorporate the eggs and fish sauce. Mix until all these wet ingredients are fully combined and absorbed into the meat mixture. Remember to reserve about 1/3 of the beaten egg for sealing the wrappers.6 Tablespoons fish sauce, 2 eggs
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Transfer the entire meat mixture to a very large mixing bowl. Using your hands, gently but thoroughly mix in the shredded carrots, shredded cabbage, minced sweet yellow onion, and the cut bean threads until all ingredients are evenly blended. This ensures every egg roll has a balanced filling.20 oz shredded cabbage, 20 oz shredded carrot, 4 oz minced sweet yellow onion
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Pour your chosen vegetable oil into a large, heavy-bottomed stock pot or Dutch oven. Heat the oil to 350º F (175º C). Use a kitchen thermometer for accuracy to maintain this temperature consistently.Vegetable Oil for frying
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Lay out a single spring roll or egg roll wrapper on a clean, dry surface with one point facing you (diamond orientation).40 spring roll wrappers
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Scoop approximately 3 ounces (or 2-3 tablespoons) of the filling mixture and place it onto the bottom half of the wrapper, forming it into a compact log shape. Ensure it’s not too close to the edges.
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Fold the bottom point of the wrapper up tightly over the filling. Tuck the point underneath the filling as you continue to roll it halfway up the wrapper, creating a snug, round log.
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Next, fold each of the side corners inwards towards the center, overlapping them slightly to fully enclose the filling. Lightly brush the exposed top edge of the wrapper with the reserved beaten egg mixture to create a seal. Then, complete wrapping the egg roll by rolling it all the way to the top point. Be cautious not to wrap it excessively tightly, as it could burst during frying.
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Gently place the rolled egg rolls into the hot oil, ensuring not to overcrowd the pot. I recommend cooking 4-5 egg rolls at a time to maintain oil temperature. Fry for 4-5 minutes, turning them as needed, until they are beautifully golden brown and crispy. You can use a thermometer to check for an internal temperature of 150º F (65º C). They will continue to cook as they cool and reach a safe 165º F (74º C) in just a couple of minutes.
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Remove the cooked egg rolls from the oil using tongs or a slotted spoon. Place them on a wire rack set over paper towels to drain excess oil. Allow them to rest for about 5 minutes before serving to ensure optimal crispness and internal temperature.
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To prepare the authentic Vietnamese dipping sauce (Nước Chấm), combine all the dipping sauce ingredients in a small bowl. Whisk thoroughly until the sugar is completely dissolved. Serve this flavorful sauce alongside your warm, crispy egg rolls.6 Tablespoons water, 2 Tablespoons sugar, 1 1/2 Tablespoons lime juice, 2 Tablespoons fish sauce, 1 clove garlic
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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