Chả Giò (Fried Spring Rolls)

Name: Vietnamese Spring Rolls
Prep time: PT0D0H50M
Cook time: PT0D1H20M
Total time: PT0D2H10M
Yield: 8
Ingredients: 2 oz. dried cellophane noodles; 1 oz. dried woodear mushrooms, washed; 1 lb. ground pork; 3 carrots, peeled, one grated and two thinly sliced, divided; 1 medium yellow onion, peeled and finely chopped; 1 large egg, lightly beaten; Kosher salt and freshly ground black pepper; 40 Vietnamese triangular rice-paper wrappers; 2 oz. dried rice vermicelli; ½ cup fresh holy or sweet basil leaves; 2 cucumbers, thinly sliced; 1 lettuce head, separated and washed; Vegetable oil, for frying; Nước chấm, for serving

Also known as nem rán, these crispy pork-filled appetizers are a year-round treat in Vietnam—and a must-have during Tết (Lunar New Year).

Serves
8
Prep
50 minutes
Cook
1 hour 20 minutes

PHOTO: MURRAY HALL • FOOD STYLING: KAT CRADDOCK

By SAVEUR Editors

Updated on January 24, 2024

During any festive occasion in Vietnam, there’s a good chance a platter of these rolls, known regionally as chả giò or nem rán, will appear on the feast table. This fried Vietnamese spring roll recipe makes 40, so prepare them ahead of a gathering—like a celebration for Lunar New Year, or Tết, as it’s known in Vietnam. Serve a platter alongside nước chấm, a sweet-sour Vietnamese condiment.

This recipe originally ran in our July/August 1996 print issue with the story "The Art of Eating in Vietnam," by Mary Ann Eagle.

Ingredients

2 oz. dried cellophane noodles
1 oz. dried woodear mushrooms, washed
1 lb. ground pork
3 carrots, peeled, one grated and two thinly sliced, divided
1 medium yellow onion, peeled and finely chopped
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
40 Vietnamese triangular rice-paper wrappers
2 oz. dried rice vermicelli
½ cup fresh holy or sweet basil leaves
2 cucumbers, thinly sliced
1 lettuce head, separated and washed
Vegetable oil, for frying
Nước chấm, for serving

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Instructions

Step 1

In a large bowl of hot water, soak the cellophane noodles until soft and pliable, about 20 minutes. Drain and cut into ½-inch lengths.

Step 2

Meanwhile, in a medium bowl of hot water, soak the mushrooms until soft and pliable, about 15 minutes. Drain, cut off and discard the stems, and finely chop the mushrooms.

Step 3

Transfer the cellophane noodles and mushrooms to a large bowl and add the pork, grated carrot, and onion. Toss well, then stir in the egg and season with salt and black pepper to taste.

Step 4

Assemble the spring rolls: In a wide bowl of hot water, soak one wrapper until pliable, 15–30 seconds. Place on a clean work surface with the rounded edge facing toward you. Using a spoon, spread about one tablespoon of the pork filling along the rounded edge, leaving about 1 inch of space between the filling and the edge. Fold the rounded edge over the filling, fold in the opposite two sides, then roll up tightly. Repeat with the remaining wrappers and filling, changing out the water occasionally.

Step 5

In a large bowl of warm water, soak the vermicelli until pliable, about 15 minutes. Bring a medium pot of water to a boil, then add the vermicelli and cook until soft, about 30 seconds. Drain, rinse under cold water, and transfer to a large serving platter. Pile the remaining carrots, the basil, cucumbers, and lettuce on top.

Step 6

Into a large pot or wok fitted with a deep-fry thermometer, pour the oil to a depth of 2 inches. Turn the heat to medium-high, and when the temperature reads 350ºF, fry the rolls, working in batches and turning occasionally, until golden brown and crispy, 3–5 minutes. Transfer to a separate large serving platter and serve warm with the vermicelli-and-vegetable platter and nước chấm on the side.