Learn how to make Vietnamese egg rolls with this authentic Cha Gio recipe, perfect for crispy and golden Vietnamese spring rolls with a Vietnamese dipping sauce.
What Are Vietnamese Egg Rolls (Chả Giò)
Chả giò, also known as Vietnamese egg rolls or Vietnamese fried spring rolls, are one of my all-time favorite appetizers! They are crispy, savory, and absolutely delicious! These Vietnamese Egg Rolls filled with a delicious mixture of ground pork, shrimp, veggies and glass noodles, all wrapped in thin rice paper and fried to golden perfection.
These egg rolls are typically served with fresh herbs, lettuce, and often enjoyed with a sweet and tangy fish sauce (Vietnamese dipping sauce), making them a perfect appetizer or main course.
Why You’ll Love This Authentic Vietnamese Egg Rolls Recipe
As a Vietnamese, this fried spring rolls is always a must-have dish in my family garthering or holiday party. My mom usually make a tray of 100+ Vietnamese spring rolls at a time to prepare in advance for any occasion.
By developing this Vietnamese spring rolls from year to year, it’s the best Vietnamese egg rolls recipe for anyone to follow:
- Authenticity: This recipe stays true to the traditional flavors of Vietnam, bringing authentic Vietnamese cuisine right to your kitchen.
- Versatility: You can easily customize the filling to suit your taste with types of protein (pork, beef, sprawn, or chicken) and veggies.
- Crunchy Perfection: With the tips and right techniques, you’ll achieve perfectly crispy and golden egg rolls every time.
- Make-ahead: I always make a large batch of Vietnamese spring rolls, freeze them, and reheat within less 10 minutes for a quick meal as appetizer or main dish.
- Healthier Option: Explore a healthier air fryer or oven baked method that delivers great taste with less oil.
Fried Spring Rolls: The Cultural Dish in Vietnam
In Vietnam, egg rolls, known as “chả giò” (Southern Vietnam) or “nem rán” (Northen Vietnam) are deeply intertwined with culinary culture and social gatherings. They symbolize unity and prosperity, often served during celebratory occasions such as Lunar New Year (Tết) and family gatherings.
Their preparation involves meticulous wrapping and frying techniques, passed down through generations, reflecting Vietnamese culinary craftsmanship and the importance of food in fostering communal bonds.
Enjoyed with fresh herbs, lettuce wraps, and dipping sauces, egg rolls in Vietnam embody the nation’s culinary heritage and the art of creating flavorsome, crispy delicacies.
Key ingredients for Vietnamese Spring Rolls
Discover how to make authentic Vietnamese egg rolls with minimal effort and maximum flavor. To make these delightful Vietnamese Egg Rolls, you’ll need the following ingredients:
- Wrapper: Rice paper or spring rolls wrapper for thin and crispy texture
- Ground Pork: The base of our filling, providing a rich and savory flavor. You can use other types of ground meat like chicken, beef, or tofu.
- Shrimp: Adds a touch of sweetness and texture.
- Wood Ear Mushrooms: Known for their unique texture, these mushrooms are a must-have.
- Bean Thread Noodles or vermicelli noodles: Also called glass noodles or cellophane noodles, these add a chewy texture to the filling.
- Taro: adds a nice mealy texture to the egg rolls.
- Carrots: For a bit of sweetness and color.
- Onion and shallot: Adds a bit of aromatic and flavor.
- Cilantro: It’s the game-changer to your aromatic egg rolls. Many recipes don’t add them, but cilantro makes your rolls heavenly delicious!
- Egg: Mix into the filling to clue everyting.
- Fish Sauce: The ultimate umami boost.
- Salt and Pepper: To season.
- Egg Yolk or cornstarch/ flour paste: Used to seal the egg rolls if use the spring rolls wrapper.
Which Egg Roll Wrapper to Use?
When making Vietnamese Egg Rolls, it’s essential to use the spring rolls wrapper. Traditional Chả Giò is made with rice paper, giving the rolls their signature light and crispy texture. However, you can also use egg rolls pastry, which is usually used for Chinese egg rolls for a slightly different texture.
| Rice Paper | Pastry Wrappers |
|---|---|
| Texture: Delicate and chewy when softened; crispy and light when fried. | Texture: Crispy and flaky when fried or baked, with a more substantial bite. |
| Usage: Ideal for fresh rolls like gỏi cuốn and fried rolls like chả giò. | Usage: Used for deep-fried dishes like Chinese egg rolls, samosas, and wontons. |
| Culinary Application: Common in Vietnamese and Southeast Asian cuisines for fresh and fried rolls. | Culinary Application: Common in Chinese and other Asian cuisines for fried and baked dishes. |
Tip: For Vietnamese egg rolls recipe, look for spring roll wrappers that are specifically labeled as “rice paper” or “banh trang” in Vietnamese. Some popular brands known for quality and authenticity include Three Ladies, Red Rose, and Banh Trang Spring Roll Wrappers.
Making the Egg Roll Filling
- Soak the Noodles and Mushrooms: Begin by soaking the bean thread noodles and wood ear mushrooms in warm water until they soften. Once softened, drain and chop them into small spieces.
- Prepare veggies: Remember to drain them thoroughly. Shred or chop taro and carrot into small spieces. Tip: You can place shredded carrots and taro on paper towel to remove excess moisture.
- Mix the Ingredients: In a large bowl, combine the ground pork, chopped shrimp, vermicellinoodles, mushrooms, taro, carrots, minced onion, cilantro. Season with fish sauce, salt, and pepper. Mix everything well until thoroughly combined.
Tip: To achieve the ideal texture, chop ingredients but not too finely, as you want to be able to taste each one’s unique texture in every bite. Also, to prevent rolls become soggy, drain excess moisture as much as you can.
The Dipping Sauce for Vietnamese Egg Rolls
The classic dipping sauce for Vietnamese egg rolls is nước chấm or nước mắm, is made with fish sauce, lime juice, sugar, garlic, and chili. The Vietnamese dipping sauce, Nước Chấm, is a perfect balance of sweet, sour, umami, and spicy.
A good dipping sauce can take your Vietnamese Egg Rolls to the next level. Believe me, the dipping sauce is the soul of the dish.
- Ingredients:
- 1/4 cup fish sauce
- 1/3 cup sugar
- 1/2 cup warm water
- 1/4 cup lime juice
- 1 clove garlic, minced
- 1 small chili, minced
- Instructions:
- In a bowl, combine the fish sauce, sugar, lime juice, and water.
- Stir until the sugar dissolves.
- Add the minced garlic and sliced chili. Mix well and set aside.
Not only go well with these Vietnamese spring rolls, but the fish dipping sauce is also perfect for many Vietnamese cuisines like lemongrass pork chop rice (Cơm Tấm), Bun thit Nuong, Vietnamese crispy pancake (Banh Xeo)… I also recommend making a large batch of dipping sauce, store in air-tight container and put in fridge for convenience!
How to Wrap Egg Rolls
- Prepare the Wrappers: If using rice paper, quickly dip each sheet in warm water to soften. If using spring roll pastry, keep it covered with a damp cloth to prevent drying.
- Add the Filling: Place about 1 tablespoons of filling near the bottom edge of the wrapper. Don’t Overfill! Too much filling can make the rolls bursting while frying.
- Fold and Roll: Fold the bottom edge over the filling, then fold in the sides. Roll tightly upwards, sealing the edge with a bit of water or egg yolk.
- Repeat: Continue until all the filling is used.
My mom’s Tip: After wrapping all the spring rolls, chill them in the freezer for about 30 minutes, making the rolls firmer and easier to fry without bursting.
How to Fry Vietnamese Egg Rolls
Step 1: Heat the Oil:
In a deep frying pan or wok, heat enough oil to submerge the egg rolls over medium heat to about 325°F (160°C).
If the oil is too cool, the egg rolls will absorb more oil and become greasy. If it’s too hot, they may burn on the outside before the filling is cooked through.
Tip: Put the tip of a wooden chopstick into the pot of oil. If the oil bubbles immediately around the chopstick it is hot and ready for our rolls.
Step 2: Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, a few at a time.
Don’t touch them in the first 3 minutes. Leave a room between rolls. Don’t overcrowd your pan.
Fry over medium heat for about 5-7 minutes, turning occasionally, until they are golden brown and crispy.
Fry in Batches: Frying too many egg rolls at once can lower the oil temperature, resulting in soggy egg rolls. Fry in small batches to maintain the right oil temperature and ensure each roll is crispy .
Step 3: Drain the Egg Rolls:
Turn heat from medium to high to prevent absorb excess oil, quickly emove the egg rolls.
Use Paper Towels: Place the egg rolls on a paper towel-lined plate to absorb excess oil. This prevents them from becoming soggy.
Cooling Rack: For even better results, place the egg rolls on a cooling rack with a baking sheet underneath. This allows air to circulate and keeps them crisp all around .
Place them on a paper towel-lined plate to drain excess oil.
Air Fryer Method for Healthy Egg Rolls
For a healthier version, you can use an air fryer. Here’s how:
- Preheat the Air Fryer: Set your air fryer to 375°F.
- Spray with Oil: Spray the egg rolls with cooking oil evenly on both sides.
- Air Fry: Place the egg rolls in the air fryer basket in a single layer, leave a room between the rolls, making sure they don’t touch. Cook for 10-12 minutes, turning halfway, until golden and crispy.
Note: Adjust cooking times and temperatures based on your specific air fryer model for best results.
How To Enjoy Vietnamese Egg Rolls?
Vietnamese egg rolls, or chả giò, are a delicious and versatile dish that can be enjoyed in various ways. Here are some of the best ways to savor these crispy egg rolls:
Serve with Fresh Herbs and Lettuce
One of the classic ways to enjoy chả giò is by wrapping them in fresh green lettuce leaves along with a mix of herbs like basil, mint. This not only adds a refreshing crunch but also enhances the flavor with the aromatic herbs. Enjoy with the Vietnamese dipping sauce!
Pair with Vermicelli Noodles as Bún Chả Giò
Vietnamese egg rolls are often enjoyed as a Vietnamese street food called bún chả giò. This dish includes vermicelli noodles, fresh herbs, pickled vegetables, the crispy egg rolls, and lemongrass grilled pork. All drizzled with nước mắm. It’s a well-balanced meal that combines different textures and flavors. My all time favorite Vietnamese dish!
Enjoy as a Standalone Appetizer
Chả giò can be enjoyed on their own as a tasty appetizer. Serve them hot and crispy straight from the fryer, with a side of dipping sauce for a delightful snack. They make a great starter for any meal or a fun finger food for parties.
How to Store Leftover Vietnamese Egg Rolls?
Storing Vietnamese egg rolls (chả giò) properly ensures they remain delicious and crispy when you’re ready to enjoy them again. Here’s how you can store them effectively:
1. Cool Completely Before Storing
- Avoid Sogginess: Let the egg rolls cool completely on a wire rack to prevent moisture buildup, which can make them soggy. This allows air to circulate around the rolls, keeping them crisp.
2. Use Airtight Containers
- Prevent Moisture Exposure: Place the cooled egg rolls in an airtight container. Line the bottom of the container with paper towels to absorb any excess oil and moisture.
3. Refrigeration
- Short-Term Storage: Store the egg rolls in the refrigerator if you plan to eat them within a few days. They can be kept in the fridge for up to 3-4 days. Ensure they are in an airtight container or a resealable plastic bag.
4. Freezing
- Long-Term Storage: For longer storage, you can freeze the egg rolls. Place the cooled egg rolls on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. This prevents them from sticking together and makes it easier to take out individual rolls as needed.
- Freezer Life: Properly stored, frozen egg rolls can last up to 2 months.
By following these steps, you can enjoy your Vietnamese egg rolls just as crispy and tasty as when they were first made!
How Do You Reheat Vietnamese Egg Rolls?
To reheat and restore the crispiness, preheat your oven to 375°F (190°C).
Place the egg rolls on a baking sheet and bake for about 10-15 minutes, or until they are heated through and crispy.
Alternatively, you can use an air fryer at 350°F (175°C) for 5-7 minutes.
Avoid microwaving as it can make the egg rolls soggy.
Key Takeaways for the Best Vietnamese Egg Rolls
- Quality Ingredients: Use fresh, high-quality ingredients for the filling, including ground pork, shrimp, vegetables, and aromatic seasonings. Fresh ingredients enhance the overall taste and texture of the egg rolls.
- Proper Wrapping: Wrap the egg rolls tightly to prevent them from breaking apart during frying. Use good-quality egg roll wrappers or rice paper for the best results. Proper sealing with egg wash or water ensures they stay intact.
- Oil Temperature: Fry the egg rolls at the right temperature (around 350°F or 175°C) to achieve a golden brown and crispy exterior. Fry in small batches to maintain the oil temperature and avoid sogginess.
- Double Frying Method: For extra crispiness, double frying the egg rolls. Fry them initially until they are lightly golden, let them cool, and then fry them again just before serving. After the first frying, you can also air fry or bake them to make them crispier and remove excess oil.
- Drain Properly: After frying, drain the egg rolls on a wire rack or paper towels to remove excess oil. This keeps them crispy and prevents them from becoming greasy.
- Serve Fresh: Serve the egg rolls hot and fresh for the best texture and flavor. Pair them with nước mắm chấm (Vietnamese dipping sauce) and fresh herbs for an authentic experience.
- Storage and Reheating: If you have leftovers, store them in an airtight container lined with paper towels to maintain crispiness. Reheat in the oven or air fryer to restore their crunchy texture.
FAQ for Vietnamese Egg Rolls
Egg Roll vs Spring Roll: What’s the Difference?
Egg rolls are typically deep-fried with a thicker, chewier wrapper made from wheat flour, filled with savory ingredients like meat and vegetables, common in Chinese cuisine.
Spring rolls, often associated with Southeast Asian cuisines like Vietnamese and Thai, have a thinner, delicate wrapper usually made from rice paper, and are often served fresh or lightly fried, filled with a mix of vegetables, herbs, and sometimes meat or seafood.
Can I use spring roll wrappers for Vietnamese egg rolls?
Yes, you can use spring roll wrappers for Vietnamese egg rolls, though they will have a different texture and crispiness compared to traditional rice paper wrappers.
Spring roll wrappers are typically made from rice flour and water, offering a thinner and lighter result when fried. Adjusting the frying time may help achieve a texture closer to traditional Vietnamese egg rolls.
What are differences between Vietnamese egg rolls and Chinese egg rolls?
Vietnamese egg rolls (chả giò or nem rán) typically use a thinner, crispy rice paper wrapper and are filled with a mix of ground pork, shrimp, and vegetables seasoned with fish sauce. Chinese egg rolls use a thicker wheat-based wrapper, often containing cabbage, bean sprouts, pork, and are seasoned with soy sauce, sometimes served with sweet and sour sauce.
What kind of oil is best for frying egg rolls?
Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying your egg rolls.
How do you make egg rolls stay crispy?
For an extra crispy texture, fry the egg rolls twice. After the first fry (about 3-4 minutes), remove them, let them cool briefly, then fry them again for another 2-3 minutes until deeply golden and crispy.
Do egg rolls have shrimp in them?
Egg rolls can have shrimp in them, depending on the recipe and regional variations. In some Vietnamese and Chinese egg roll recipes, shrimp is a common ingredient alongside pork or other meats. The shrimp is usually chopped or minced and mixed with other fillings like vegetables before wrapping and frying.
Are Vietnamese egg rolls healthy?
Vietnamese egg rolls are tasty but not typically considered healthy due to their deep-fried preparation, which can make them high in fat and calories. Balancing them with plenty of fresh vegetables and baking them for the healthier spring rolls version.
Can I bake Vietnamese egg rolls instead of frying?
Yes, you can bake Vietnamese egg rolls instead of frying them for a healthier alternative. Preheat your oven to around 400°F (200°C), lightly brush or spray the rolls with oil, and place them on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, turning halfway through, until they are golden and crispy. Baking won’t achieve the same level of crispiness as frying but results in a lighter, less oily dish.
Do I need to thaw frozen egg rolls before frying?
No, you can fry egg rolls directly from the freezer. Just make sure they are not stuck together and adjust the frying time as needed.
How do you keep egg rolls from bursting while frying?
To prevent egg rolls from bursting while frying, ensure the wrappers are properly moistened and tightly sealed before cooking. Fry them in batches in hot oil (350-375°F or 175-190°C), placing them seam-side down first to seal effectively and avoiding overcrowding in the pan. These steps will help maintain their structure and prevent oil from causing them to burst open.
How do you make vegetarian Vietnamese egg rolls?
To make vegetarian Vietnamese egg rolls, substitute the meat with a mixture of finely chopped vegetables such as carrots, mushrooms, cabbage, and bean sprouts. Season the filling with ingredients like soy sauce, garlic, and pepper, then wrap and fry them as you would traditional egg rolls. Serve with a vegetarian dipping sauce made from soy sauce, lime juice, and chili paste for a delicious meat-free option.
Are Vietnamese egg rolls gluten-free?
Good news! Traditional Vietnamese egg rolls made with rice paper are gluten-free. Just make sure the fillings and dipping sauce ingredients are also free from gluten.
