Introduction

These crunchy Vietnamese egg rolls (Chả Giò) are filled with a flavorful mixture of minced shrimp, ground pork, and umami-rich vegetables like taro, carrots, and mushrooms. Wrapped in delicate spring roll wrappers and fried until golden, these egg rolls are perfect for family meals, parties, or as a delicious appetizer. Pair them with a sweet and tangy dipping sauce for the ultimate snack experience!

Ingredients

For the Egg Rolls:

• 350g shrimp, minced

• 350g ground pork

• 70g bean thread noodles (1 roll), soaked and chopped

• 20g dried mushrooms (wood ear or shiitake), soaked and chopped

• 300g taro root, julienned

• 150g carrots, julienned

• 100g onion (½ cup), finely chopped

• 1 shallot, finely chopped (2 tbsp)

• 2 tbsp garlic, minced

• 4-5 scallions, finely chopped

• 1 egg, large

• 1 tbsp corn starch

• 1 tbsp chicken bouillon powder

• 1 tbsp fish sauce

• 1 tbsp sugar

• ½ tsp ground black pepper

• 50-60 netted rice wrappers

For the Dipping Sauce:

• 2 tbsp fish sauce

• 2-3 tbsp sugar

• 1 tbsp lemon juice

• 3 tbsp water

• 1 tbsp garlic, minced

• 1 tbsp chili, chopped

Instructions

Step 1: Ingredient Preparation

• Soak the dried mushrooms and bean thread noodles in warm water for 20-30 minutes, then drain.

• Roughly chop the noodles into 1-inch pieces and finely chop the rehydrated mushrooms.

• Julienne the taro root and carrots.

• Finely chop the onion, scallions, shallot, and garlic.

• Mince the shrimp.

Step 2: Prepare the Filling

• In a large bowl, combine ground pork, shrimp, chopped onion, garlic, shallot, and scallions.

• Add the julienned taro, carrots, mushrooms, noodles, fish sauce, sugar, chicken bouillon, ground pepper, egg, and corn starch. Mix everything until well combined.

• Chill the mixture in the refrigerator for 30 minutes to firm it up for easier rolling.

• Before rolling all the egg rolls, fry a small portion of the filling to taste the seasoning. Adjust as needed.

Step 3: Rolling the Egg Rolls

• Keep the spring roll wrappers covered with a damp towel to prevent drying out.

• Place a spoonful of filling about 1 inch from the edge of the wrapper. Roll the wrapper tightly halfway, fold in the sides, and continue rolling to the end. If the edges don't stick, dab a little water to seal them.

• This recipe makes about 50-60 egg rolls. You can freeze any leftover filling for up to 2-3 months.

Note: I usually use regular egg roll wrappers, but I recently discovered rustic netted wrappers made from rice and corn flour. They fry beautifully with a lacy texture—definitely worth trying! You can use whichever wrappers you prefer.

Step 4: Frying the Egg Rolls

• Heat oil in a deep pan until it reaches 350°F (175°C). You can test the oil by inserting a wooden chopstick—if small bubbles form, the oil is ready.

• Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes or until golden and crispy.

• If you want to freeze the egg rolls for later, place them in the freezer without frying. When ready to cook, fry them directly from frozen without thawing.

Step 5: Make the Dipping Sauce

• In a small bowl, combine fish sauce, sugar, lemon juice, water, minced garlic, and chopped chili. Stir until the sugar dissolves.

• Adjust the sauce to taste by adding more sugar or lemon juice, depending on your preference.

These crunchy Vietnamese egg rolls are a crowd-pleaser, packed with flavor and texture. Whether you're serving them as a family meal or at a party, they're sure to be a hit. Don’t forget to pair them with the tangy dipping sauce for that authentic Vietnamese experience.

For more easy Asian-inspired recipes, check out my YouTube channel: Hungry Bunnies Snack Bar for step-by-step video tutorials!

Frequently Asked Questions (FAQs)

1. Can I make these egg rolls ahead of time?
Yes, you can freeze uncooked egg rolls for up to 2-3 months. To do this, arrange them in a single layer on a baking sheet, then transfer them to a ziplock bag for storage. Fry them directly from frozen when you're ready to enjoy!

2. What dipping sauce goes best with these egg rolls?
Traditional Vietnamese Nước Chấm (a tangy fish sauce-based dipping sauce) is perfect for these crispy egg rolls. It balances the richness of the filling with a sweet and savory kick.

For a creamier alternative, try a simple spicy mayo made with Japanese mayo and Sriracha (1:1 ratio). This dipping sauce adds a rich, spicy element that pairs well with the crispy texture of the egg rolls.