Vietnamese Crispy Spring Rolls - Nguyen Food Stall - Sylvia Nguyen - Chả Giò

Vietnamese Spring Rolls - Chả Giò

  • 18-25

  • 1HR

Ingredients

  • 200g ground pork
  • 200g raw shrimp, smashed and chopped
  • Rice paper wraps
  • 1 can of beer (for rice wraps)
  • 1/2 medium jicama, diced (optional)
  • 1 medium potato, diced
  • 1 medium carrot, diced
  • 1 medium white/yellow onion, diced
  • 1 cup bean thread noodles (soaked in hot water for 15 minutes, then roughly cut)
  • 1 cup wood ear mushrooms (soaked in hot water for 20-30 minutes, then chopped)
  • 1 egg
  • 1.5 tbsp fish sauce
  • 1 tsp garlic powder
  • 1.5 tsp chicken bouillon
  • 1.5 tsp salt
  • 2 tbsp cracked black pepper
  • 1.5 tsp sugar

When it comes to comfort food, nothing takes me back to my childhood quite like my mom’s famous Vietnamese spring rolls. Growing up, I’d hang out in the kitchen with her—though I wasn’t paying much attention to the “how-to” back then! These crispy delights were always a centerpiece at family gatherings, lovingly made by hand. JUMP TO RECIPE

Vietnamese Spring Rolls: Adapting my Mom’s Recipe for Crispy Perfection

Now, living away from home, I’ve realized how much I cherish those meals and the memories tied to them. The process might seem a little involved, but trust me: when you take that first bite of golden, crunchy goodness, all the effort melts away. Whether you’re making these for a special occasion or just because you’re craving something comforting and delicious, these spring rolls are guaranteed to impress. ❤️

✨ Tips Before You Start

  • Spring Roll Wrappers v Rice Paper: My mom typically uses pastry spring roll wrappers but I also love the extra crunch and chew of rice paper! You can use either.
  • Sealing the rolls: Use egg whites to seal the ends of your spring rolls so they stay perfectly wrapped while frying.
  • Ingredient flexibility: If you can’t find jícama (fun fact: it’s actually a fruit!), feel free to skip it—it’s optional but can add a special crunch.
  • Batch size: This recipe makes about 18-20 spring rolls, so you can halve or double the ingredients depending on how many hungry mouths you're feeding!

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    @nguyenfoodstall ✨Today we are making EXTRA CRISPY Vietnamese spring rolls - chả giò 🤤!! Normally mom makes it with the spring roll pastry wrapper but I LOVE the unbeatable chewy/crunchy combo texture you get from using rice papers!! Which wrapper do you prefer?! 👀 📍Recipe (Makes about 18-20 rolls) #vietnamesefood #vietnamesecooking #homecooking #homecooked #snacks #appetizers #recipesoftiktok ♬ Aesthetic - Audiolist Productions

     

     

    Instructions:

    1. Prep the filling:

      • Sauté the diced onion in a bit of oil until translucent.
      • In a separate pan, sauté the diced carrots and potato for about 7 minutes to remove excess moisture.
      • Combine the onion, carrot, and potato with ground pork, shrimp, bean thread noodles, wood ear mushrooms, and egg in a large bowl.
      • Season with fish sauce, garlic powder, chicken bouillon, salt, pepper, and sugar. Mix until fully incorporated.

    2. Prepare the rice paper:

      • Pour the beer into a shallow dish and lightly dip each rice paper wrapper to soften. (The beer helps create a crispier texture when frying!)

    3. Assemble the rolls:

      • Place a spoonful of filling near the edge of the softened rice paper. Roll tightly, tucking in the sides as you go, to form a compact spring roll. Repeat with the remaining wrappers and filling.

    4. Fry the spring rolls:

      • Heat vegetable oil in a medium pot to 335°F (170°C). The oil level should be slightly more than halfway up the sides of the pot.
      • Fry the spring rolls in batches, cooking each for about 10 minutes and flipping occasionally to ensure even browning.

    5. Plating:

      • Serve your crispy chả giò with pre-made dipping fish sauce (check out my recipe!), pickled carrots and daikon, fresh lettuce, and mint leaves.

    These spring rolls are a crowd-pleaser—perfect for parties, family dinners, or whenever you’re craving a crispy, savory bite. And don’t forget to share your creations with me—I’d love to see how yours turn out!

    ✨ Pro Tip for the Best Results: Keep the filling well-mixed and the rolls tightly wrapped for even cooking and perfect crunch in every bite.

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    Vietnamese Spring Rolls - Chả Giò