This post may contain affiliate links. Please read our disclosure policy.
Crispy Vietnamese spring rolls, known as chả giò, are a classic dish featuring delicate rice paper wrappers filled with a savory mixture of ground pork, glass noodles, wood ear mushrooms, and vegetables. Once tightly rolled and deep-fried, they turn golden and shatteringly crisp on the outside while remaining juicy and flavorful inside. Traditionally served with fresh herbs and dipped in a tangy fish sauce, chả giò delivers a perfect balance of crunch, umami, and freshness in every bite.
Key Ingredients for Crispy Vietnamese Spring Rolls (Chả Giò)
- Rice paper wrappers – Thin, translucent sheets that crisp up beautifully when fried, creating the signature crackly exterior.
- Ground pork – The main protein, providing richness and juicy flavor.
- Glass noodles (mung bean vermicelli) – Soaked and chopped, they add a light, springy texture to the filling.
- Wood ear mushrooms – Finely sliced for a subtle crunch and earthy depth.
- Carrots – Add sweetness, color, and a slight bite.
- Garlic and onions – Build a fragrant, savory base for the filling.
- Fish sauce – Brings essential umami and that classic Vietnamese flavor.
- White pepper – Balances the richness.
How to Roll Chả Giò (Step-by-Step)
- Soften the rice paper
Dip one sheet of rice paper quickly in water until just pliable. Don’t over-soak—it will continue to soften as you work. - Lay it flat
Place the softened wrapper on a clean surface or damp towel. - Add the filling
Spoon a small amount of filling near the bottom edge, shaping it into a short log. - Fold the bottom over
Lift the bottom edge and fold it snugly over the filling. - Fold in the sides
Bring both sides inward to seal the ends tightly. - Roll it up
Continue rolling upward, keeping it tight and compact to prevent air pockets. - Seal and set aside
Place the finished roll seam-side down and repeat with the remaining wrappers and filling.
Wood Ear Mushrooms
Wood ear mushrooms are thin, dark, and slightly crunchy fungi commonly used in Asian cooking for their unique texture rather than strong flavor. When dried, they appear small and wrinkled, but once soaked in water they expand dramatically, becoming tender with a signature crisp bite. In chả giò, they add contrast to the soft filling, giving each bite a subtle crunch and an earthy depth that balances the richness of the pork.
Crispy Vietnamese Spring Rolls (Cha Gio)
Ingredients
- 1 lb ground pork
- 100 g dried vermicelli noodles
- 50 g dried wood ear or black fungus mushrooms
- 1 carrot, (grated)
- 1 small yellow onion
- 4 cloves garlic
- 1 tbsp chicken boullion powder
- 2 tbsp fish sauce
- ½ tbsp sugar
- 1 tsp white pepper
- 1 large egg
- 1 pack rice paper
Sauce ingredients
- 1 tbsp sugar
- 2 tbsp hot water
- 1 tbsp fish sauce
- 1 clove chopped garlic
Serving
- lettuce leaves
- Thai basil
Instructions
Filling
- Rehydrate your vermicelli noodles and wood ear mushrooms by submerging them in hot water.100 g dried vermicelli noodles, 50 g dried wood ear or black fungus mushrooms
- The vermicelli noodles will take 5 minutes while the wood ear mushrooms will take 15 minutes.
- Once rehydrated strain and chop them up into smaller pieces.
- Add them into a bowl along with your ground pork.1 lb ground pork
- Chop your onions and garlic, then grate 1 carrot and add them into the bowl as well.1 carrot, 1 small yellow onion, 4 cloves garlic
- Season with chicken boullion, fish sauce, sugar, white pepper, and an egg. Mix well.1 tbsp chicken boullion powder, 2 tbsp fish sauce, ½ tbsp sugar, 1 tsp white pepper, 1 large egg
Wrapping
- Take your rice paper and soak in warm water for 5 seconds. Place it on your cutting board.1 pack rice paper
- Add 2-3 tbsp of your filling in the center of your rice paper.
- Pull the back of the rice paper and place on top of the filling while pulling it back to create a log-like shape.
- Fold the two edges over the filling so that you are left with a rectangular like shape.
- Roll everything forward while keeping the filling tight like a burrito.
- You should be left with a nice long spring roll like this. Place on parchment paper while you roll the rest. (makes 10-12)
Frying
- Warm up a pot of oil up to 350F. Fry for 6-8 minutes.
Sauce
- Mix together all the sauce ingredients in a bowl.1 tbsp sugar, 2 tbsp hot water, 1 tbsp fish sauce, 1 clove chopped garlic
Serving
- Serve spring rolls with fresh lettuce and Thai basil and enjoy.Thai basil, lettuce leaves
