This traditional cha gio recipe makes insanely crispy Vietnamese fried spring rolls filled with savory ground pork and vegetables. I’ll show you how to make the filling, wrap and fry them like an expert, and serve them with tasty dipping sauces along with foolproof tips for extra crispiness.
🍚What type of wrapper to use
Vietnamese fried spring rolls are made with bánh tráng rế, a lacy rice paper made from rice flour, water, and salt, specifically designed for frying and labeled as spring roll wrappers for frying.
It’s different from the regular bánh tráng used for fresh spring rolls, but not easy to find. If you can’t find it, you can use the regular kind, but it’s more prone to tearing or blistering when deep-fried.
I found these wrappers really easy to use because they seal on their own, so no cornstarch is needed.
👩🍳How to wrap Vietnamese fried spring rolls
I explain how to make the filling and fry the rolls later in the recipe card, but first, here’s a quick visual guide for wrapping cha gio like a pro. Watch the video below, or follow the step-by-step images just underneath it to see how I do it!
- Dip one rice paper into warm water for a few seconds until slightly soft, then place it on a flat rolling surface like a cutting board or clean countertop.
- Knead the filling mixture in your hand to help it bind, then grab about 3–4 tablespoons and shape it into a short log.
- Place the filling horizontally near the bottom third of the rice paper, leaving space at the edges.
- Lift the bottom edge of the rice paper and fold it over the filling tightly, tucking it under to keep everything in place. Then roll it upward once.
- Fold both left and right sides inward to seal the edges.
- Continue rolling the spring roll upward until it’s fully wrapped, keeping it snug but not too tight. Gently pull the wrapper toward you as you go to help tighten the roll.
- Place the finished roll seam-side down and repeat with the remaining filling and wrappers.
🥣Dipping sauces options
Fried Vietnamese spring rolls are typically served as a snack or appetizer with a dipping sauce. I like to make two sauces because they add so much flavor!
- Sweet chili garlic sauce
- Peanut hoisin sauce
- Nuoc cham (fish sauce dip)
They’re also really delicious served with fresh herbs like cilantro, mint, or Thai basil!
🍴 More Asian appetizers to try
Cha Gio Recipe (Vietnamese Fried Spring Rolls)
Equipment
- Large bowl for mixing the filling
- Large bowl or pie dish filled with water to soften rice paper
- Cutting board + knife
- Flat rolling surface
- Wire rack to drain excess oil after frying
- Deep frying pan
- Tongs to turn the rolls while frying
Ingredients
- 1 pack rice paper wrappers
- 1 pack glass noodles (80g)
- ½ cup wood ear mushrooms rehydrated, finely chopped
- ½ carrot shredded
- ½ onion diced
- 2 cloves garlic minced
- 10 oz ground pork
- ½ tbsp chicken bouillon
- black pepper to taste
- 1 tsp sugar
- ¼ tsp salt
- 1 egg
- oil as needed for frying
Instructions
Ingredient preparation
- Soak the glass noodles in warm water until softened. Drain and cut or slice into short pieces.
- Rehydrate the wood ear mushrooms in hot water, then finely chop.
- Dice the onion, shred the carrot, and mince the garlic. Set everything aside.
Make the filling
- In a large mixing bowl, add the ground pork, soaked noodles, shredded carrot, diced onion, chopped wood ear mushrooms, minced garlic, egg, chicken bouillon, salt, sugar, and black pepper.
- Knead the mixture thoroughly with clean hands until it feels sticky and fully combined.
Wrap the spring rolls
- Fill a shallow plate or bowl with warm water. Dip one sheet of rice paper in for a few seconds until just softened, then place it on a flat surface.
- Scoop about 2 tablespoons of filling and place it near the bottom third of the wrapper.
- Fold the bottom over the filling, roll upward once, then fold in the sides, and roll it up tightly like a burrito. Set aside seam-side down and repeat with the rest.
- Refrigerate the wrapped rolls for at least 30 minutes. This helps them firm up and prevents tearing during frying.
Fry the spring rolls
- Heat oil in a pan over low heat. Fry the rolls in batches for several minutes or until lightly golden. Remove and let them rest for 5–10 minutes.
- Increase the heat slightly, then fry them a second time until deep golden and even more crisp.
- Transfer to a wire rack to drain excess oil. Serve hot with dipping sauce.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
❓Frequently asked questions
Can I freeze spring rolls before frying? Yes, you can freeze spring rolls before frying. Place them in a single layer on a tray until firm, then transfer to a freezer bag. Fry straight from frozen, no need to thaw them.
Can I use a different protein? Yes, you can also use ground chicken, turkey, or finely chopped shrimp.
Can I use different vegetables? Yes! I use carrot, onion, wood ear mushrooms, and garlic, but you can also try cabbage, taro, jicama, or mung bean sprouts.
Can I use different seasonings? Yes! I like a simple seasoning of chicken bouillon, salt, pepper, and a little sugar. Some people like to add fish sauce for extra depth. Feel free to experiment with your favorite flavors.
