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5.0 from 165 votes

Chả Giò (Vietnamese Egg Rolls)

These crispy Vietnamese egg rolls (chả giò) are packed with savory pork, shrimp, and veggies, then fried until golden and crunchy. Serve them wrapped in lettuce with herbs and nuoc cham for the perfect bite—fresh, crispy, and full of flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 25 egg rolls
Calories: 84 kcal
Course: Side Dish , Appetizer
Cuisine: Vietnamese

Ingredients

  • 1 pack egg roll or spring roll wrappers (25 sheets)
  • 1 pound ground pork
  • ½ pound shrimp (about 8-10) minced
  • ½ cup lump crabmeat
  • 1 shallot finely diced
  • 1 cup carrots julienne cut
  • 1 cup taro julienne cut
  • ½ cup bean thread 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 yolks
  • cornstarch and water (to wet and seal the ends of the egg roll)
  • peanut, canola, avocado or a high heat oil for frying (enough to fill the pot between ½-⅔ of the way full)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. Repeat: Continue wrapping the remaining egg rolls until all the filling is used.
  5. 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.
  6. Serve: Let cool slightly, then serve with nuoc cham dipping sauce and optional fresh herbs and lettuce wraps. Enjoy!

Notes

  • Don’t overfill—2 to 3 tablespoons of filling is just right to keep them easy to roll and sealed.
  • Roll tight! A snug roll keeps everything in and crisps up better when frying.
  • Use a thermometer to keep your oil at 350–375°F for that perfect golden crunch.
  • Freeze uncooked egg rolls on a tray, then store in a freezer bag. Fry straight from frozen—no thawing needed!
  • Don’t overfill—2 to 3 tablespoons of filling is just right to keep them easy to roll and sealed.
  • Roll tight! A snug roll keeps everything in and crisps up better when frying.
  • Use a thermometer to keep your oil at 350–375°F for that perfect golden crunch.
  • Freeze uncooked egg rolls on a tray, then store in a freezer bag. Fry straight from frozen—no thawing needed!

Nutrition Information

Calories 84kcal (4%) Carbohydrates 5g (2%) Protein 5g (10%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.001g Cholesterol 42mg (14%) Sodium 238mg (10%) Potassium 125mg (4%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 898IU (18%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 25egg rolls

Amount Per Serving

Calories 84

% 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.