Vietnamese Fried Spring Rolls Recipe: Crispy and Delicious

Vietnamese Fried Spring Rolls (Chả Giò) Recipe: Crispy and Flavorful Delight

Vietnamese fried spring rolls, known as Chả Giò in the South and Nem Rán in the North, are golden, crispy bites of perfection. Filled with seasoned pork, shrimp, mushrooms, and glass noodles, they are deep-fried until crunchy and served with fresh herbs and nước chấm dipping sauce. These rolls are a must-try for anyone who loves Vietnamese cuisine.

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What Are Vietnamese Fried Spring Rolls?

Chả Giò are deep-fried rolls wrapped in rice paper, making them extra crispy compared to egg rolls. The filling usually includes:

• Protein: Ground pork, shrimp, or sometimes chicken.
• Vegetables: Wood ear mushrooms, carrots, and taro.
• Noodles: Glass noodles (miến) add texture.
• Seasoning: Garlic, shallots, fish sauce, and black pepper.

They are served with fresh lettuce, herbs, and a flavorful dipping sauce, balancing the crunch with freshness.

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Ingredients You’ll Need

• For the Spring Rolls:
  • 20 rice paper wrappers
  • 1/2 lb ground pork
  • 1/4 lb shrimp (peeled, deveined, and minced)
  • 1/2 cup wood ear mushrooms (rehydrated and chopped)
  • 1/2 cup shredded carrots
  • 1/2 cup taro (grated)
  • 1/4 cup glass noodles (soaked and cut into small pieces)
  • 2 cloves garlic (minced)
  • 1 shallot (finely chopped)
  • 1 tbsp fish sauce
  • 1/2 tsp black pepper
  • 1 egg (for binding)
  • Cooking oil (for frying)
• For the Dipping Sauce (Nước Chấm):
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • 2 tbsp sugar
  • 2 tbsp water
  • 1 clove garlic (minced)
  • 1 small chili (chopped, optional)

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How to Make Vietnamese Fried Spring Rolls

1. Prepare the Filling:
   • In a bowl, mix pork, shrimp, mushrooms, carrots, taro, glass noodles, garlic, shallots, fish sauce, black pepper, and egg.
2. Wrap the Rolls:
   • Dip a rice paper wrapper in warm water for 3-5 seconds.
   • Lay it flat, add about 1-2 tablespoons of filling near the bottom.
   • Fold the sides inward, then roll tightly from the bottom up.
3. Fry the Rolls:
   • Heat oil to 350°F (175°C).
   • Fry in batches until golden brown and crispy (about 5-7 minutes).
   • Drain on paper towels.
4. Make the Dipping Sauce:
   • Mix fish sauce, lime juice, sugar, water, garlic, and chili.
5. Serve and Enjoy:
   • Wrap the fried rolls in lettuce with fresh herbs and dip in the sauce.

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Tips for Extra Crispy Spring Rolls

• Use rice paper: It fries up crispier than wheat wrappers.
• Double-fry method: Fry once at 300°F, let cool, then fry again at 375°F.
• Don’t over-soak wrappers: They should be pliable but not too soft.

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Why You’ll Love These Rolls

Vietnamese fried spring rolls are:

• Crunchy: Golden and crispy on the outside.
• Flavorful: Packed with umami-rich ingredients.
• Authentic: A traditional dish loved by many.

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Conclusion

If you love crispy, flavorful bites, Vietnamese fried spring rolls (Chả Giò) are a must-try. Serve them with fresh lettuce, herbs, and dipping sauce for the perfect balance. Try this recipe today and enjoy the flavors of Vietnam!

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Other PORK recipes may be found HERE.

Other ASIAN CUISINE are HERE.