Authentic home cooking from Vietnam, with US measurements. 
Chả Giò (Vietnamese Fried Spring Rolls)
There are many different recipes for chả giò filling. This is our family's version—simple ingredients, super quick to make, and absolutely delicious! 😂
Chả Giò (Vietnamese Fried Spring Rolls)
There are many different recipes for chả giò filling. This is our family's version—simple ingredients, super quick to make, and absolutely delicious! 😂
Open in Cookpad AppSteps
- 1
Soak the wood ear mushrooms in hot water until they expand, then slice them thinly. Dice 2 carrots into small cubes, and shred 1 carrot finely to serve with the dipping sauce.
- 2
In a large bowl, combine the ground pork, sliced wood ear mushrooms, and diced carrots. Mix well.
- 3
Crack 2 duck eggs into the bowl. Add finely chopped green onions and basil. Season with bouillon powder, black pepper, MSG, and sugar to taste. Mix thoroughly and let the mixture marinate for 20-30 minutes.
- 4
Take the spring roll wrappers and start rolling the filling into evenly sized rolls. For extra crispiness, brush the wrapper with a little lemon juice or beer before rolling.
- 5
Heat a generous amount of oil in a pan—enough to fully submerge the rolls. Once the oil is very hot, add the spring rolls. After adding them, reduce the heat to low so the filling cooks through slowly.
- 6
Line a plate with paper towels. When the spring rolls are golden brown, remove them and let them drain on the plate.
- 7
For the dipping sauce, mix fish sauce with vinegar, minced garlic, chopped chili, and sugar to taste. Add the shredded carrot to the sauce.
- 8
Serve the chả giò with fresh rice vermicelli noodles, assorted herbs, and the dipping sauce.
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