Chả Giò (Vietnamese Egg Rolls)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
25 egg rolls
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Calories
84 kcal
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Cuisine
Vietnamese
Chả Giò (Vietnamese Egg Rolls)
Description
Chả Giò (Vietnamese Egg Rolls) feature a seasoned filling of ground pork, minced shrimp, crabmeat, and finely chopped vegetables like carrot and taro. Bean thread noodles and wood ear mushrooms add subtle texture. The filling is seasoned with oyster sauce, soy, sugar, garlic powder, and chicken bouillon powder to balance umami and sweetness. After mixing, the filling is wrapped in thin rice wrappers, sealing the edges with a cornstarch slurry to keep the rolls intact during frying. The egg rolls are fried in hot peanut or neutral oil until golden and crispy, creating a crunchy shell that contrasts with the moist, savory interior.
Fried egg rolls like these can be served warm as appetizers, paired with dipping sauces or as part of a meal with rice or noodles. Rolling them tightly prevents filling from spilling and helps achieve even crisping. The recipe suggests frying in batches to maintain oil temperature for optimal texture. It’s recommended to freeze uncooked rolls on a tray first for convenient storage and to fry directly from frozen without thawing.
Using a thermometer ensures the oil stays between 350–375°F, critical for frying to golden perfection without over-absorbing oil. Limiting the filling to 2–3 tablespoons per wrapper helps keep rolls compact and easy to handle. Overall, the recipe guides careful assembly and frying techniques to produce traditional Vietnamese egg rolls with crispy exteriors and flavorful, tender insides.
Ingredients
- 1 pack egg roll wrappers 25 sheets, or spring roll wrappers
- 1 pound ground pork
- ½ pound Shrimp minced, about 8-10
- ½ cup crabmeat lump
- 1 shallot finely diced
- 1 cup carrot julienne cut
- 1 cup taro julienne cut
- ½ cup bean thread noodles or vermicelli noodles
- ¼ cup woodear mushrooms
- 2 teaspoon oyster sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons chicken bouillon powder
- 1 teaspoon garlic powder
- 2 egg yolk
- cornstarch to wet and seal the ends of the egg roll
- water to wet and seal the ends of the egg roll
- peanut oil enough to fill the pot between ½-⅔ of the way full, or canola or avocado or other high heat oil for frying
Instructions
- Prep the Ingredients: Julienne the carrots and taro using a box grater or knife. Dice the shallots. Soak the bean thread noodles and wood ear mushrooms according to package directions, then drain and finely chop.
- Make the Filling: In a large mixing bowl, combine ground pork, shrimp, carrots, taro, noodles, mushrooms, fish sauce, salt, sugar, bouillon powder, garlic powder, and egg yolks. Mix well, then gently fold in the crab meat without overmixing.
- Assemble the Egg Rolls: Place a wrapper on a clean surface in a diamond shape. Add 2–3 tablespoons of filling near the bottom corner. Fold the bottom flap over the filling, fold in the sides, and roll tightly. Seal the edge with a bit of cornstarch slurry (equal parts cornstarch and water).
- Repeat: Continue wrapping the remaining egg rolls until all the filling is used.
- Fry Until Crispy: Heat oil to 350–375°F. Fry egg rolls in batches for 3–4 minutes, or until golden brown and crispy. Drain on paper towels.
- Serve: Let cool slightly, then serve with nuoc cham dipping sauce and optional fresh herbs and lettuce wraps. Enjoy!
Notes
- Use 2 to 3 tablespoons of filling per wrapper for manageable rolling and sealing.
- Roll the egg rolls tightly to keep fillings inside and promote even crispness when frying.
- Maintain oil temperature between 350–375°F using a thermometer for perfect frying results.
- Freeze uncooked egg rolls on a tray, then store in a freezer bag; fry directly from frozen without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25egg rolls
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 238mg | 10% |
| Potassium | 125mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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