Authentic home cooking from Vietnam, with US measurements.

Originally published on Cookpad Vietnam as Chả giò

Chả giò (Vietnamese Egg Rolls)

Name: Chả giò (Vietnamese Egg Rolls)
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 bundles cellophane noodles (miến, about 1.4 ounces or 40 grams); 3.5 ounces ground pork (100 grams); 3.5 ounces pork paste (giò sống, 100 grams); 1 small sweet potato; 1 small carrot; 2-3 dried wood ear mushrooms; 1 large egg; rice paper wrappers, green onions, fish sauce, salt, black pepper, oyster sauce, MSG, sugar, cooking oil; ➡This amount makes about 27-30 egg rolls

Ngọc Bích @ngocbich202

Vũng Tàu

A dish from my childhood. Whenever there was an anniversary or special occasion, this dish was always a must. As soon as my mom fried a batch, I would be right there asking for a taste. Now that I’m grown, whenever I crave it, I just make it myself.

Ngọc Bích @ngocbich202

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Ingredients

60 minutes

Serves 4 servings

2 bundlescellophane noodles (miến, about 1.4 ounces or 40 grams)
3.5 ouncesground pork (100 grams)
3.5 ouncespork paste (giò sống, 100 grams)
1small sweet potato
1small carrot
2-3dried wood ear mushrooms
1large egg
rice paper wrappers, green onions, fish sauce, salt, black pepper, oyster sauce, MSG, sugar, cooking oil
➡This amount makes about 27-30 egg rolls

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Steps

60 minutes

1

Soak the wood ear mushrooms and cellophane noodles in hot water for about 5 minutes. Rinse well. Finely chop the mushrooms and cut the noodles into short pieces.
2

Peel and dice the carrot and sweet potato into small cubes.
3

In a large bowl, combine the ground pork, pork paste, sweet potato, carrot, wood ear mushrooms, and cellophane noodles. Season with 1 tablespoon salt, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1/2 tablespoon sugar, 1/2 tablespoon MSG, 1/2 tablespoon black pepper, chopped green onions, finely chopped shallots and garlic, a little cooking oil, and 1 egg. Mix well and let sit for 10-15 minutes to absorb the flavors.
4

To roll the egg rolls: Prepare a bowl of water mixed with a little sugar to soften the rice paper wrappers. Don’t roll too tightly to prevent the filling from bursting through the wrapper when frying.
5

Tips:
- For extra crispiness, deep-fry the egg rolls and squeeze a little lemon juice into the oil.
- If making a large batch, you can place the rolled egg rolls in the freezer for about 20 minutes to firm them up. Make sure to keep them separated so they don’t stick together. Then transfer to a container. When ready to eat, fry them straight from the freezer as you would with freshly made egg rolls.
Good luck!

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Ngọc Bích @ngocbich202

Published in the US on October 07, 2025 14:01

Vũng Tàu

Mình sinh năm 94, sinh ra và lớn lên ở Vũng Tàu. Hiện đang sống ở Sài Gòn. Vì xa nhà nên nhiều lúc rất thèm món bố mẹ nấu nhưng không về được, thế là mình tập tành lăn vào bếp nấu những món mình thích, vừa ngon, vừa sạch sẽ lại đúng khẩu vị ^^

Keywords

Welsh Onion Fish Mushroom Kamote Ground Pork Pepper Oyster Rice Pork Egg Carrot Noodle

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