Most Popular Recipes/ Recipes/ Snack

Easy Vietnamese Fried Spring Rolls – Cha Gio

15/12/2015 (Last Updated: 04/09/2019)
 


Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!

A pyramid of Vietnamese fried spring rolls on a plate.

Why We Love This Recipe

Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!).  Once you learn the technique of folding the spring rolls, you’ll be able to whip up a batch in no time. Crispy and utterly delicious, they’re perfect as a tasty snack or appetizer for parties. 

Our homemade dipping sauce recipe is super moreish and totally easy to make too!

Trust us – you won’t want to stop at one. 

Dipping a Vietnamese fried spring roll into spicy homemade dipping sauce.
Quick note: As an Amazon Associate, Wandercooks earns from qualifying purchases. We may also earn money from the companies mentioned in this post.

 

CLICK HERE TO SAVE RECIPE TO PINTEREST

 

 

A pyramid of Vietnamese fried spring rolls on a plate.

Vietnamese Fried Spring Rolls Ingredients

Crispy Vietnamese spring rolls on a plate.

Ingredients for Bonus Vietnamese Fried Spring Rolls Dipping Sauce

  • Kaffir lime juice or substitute with lime or lemon juice
  • Fish sauce
  • Sugar
  • Water
  • Garlic clove
  • Birds eye chilli finely chopped (optional)

Vietnamese spring rolls cooking in a large frypan.

How to Make Vietnamese Fried Spring Rolls

  • Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
  • Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
  • Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
  • Repeat for remaining spring rolls.
  • Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
  • Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
  • Serve immediately.

A pyramid of Vietnamese fried spring rolls on a plate.

How to Fold Vietnamese Fried Spring Rolls

Have you ever tried to fold a spring roll or a cold roll in the past and ended up with a soggy mess? We admit, we’ve failed miserably in the past, usually from dunking the entire sheet in a bowl of water and completely soaking it. By the time you assemble your ingredients the rice paper has stuck to the plate and you end up with an unattractive lumpy roll.

Tell me that’s not just me? Eeep.

Thankfully Trang showed us her easy method to easily and quickly wrap up spring rolls so you end up with cute, perfectly rolled tubes:

  • Hold a sheet of Vietnamese rice paper sheets in one hand and dab with cold water across one side of the sheet. We found that when we were in Vietnam using fresher rice paper sheets, we didn’t need a lot of water – just a little dab with our fingers was enough. Back home in Australia, the rice paper sheets were slightly thicker and so needed more water to soften. Experiment with a sheet before you get started to see how much water works best for you. 
  • Next, place your filling mixture in a line close to one end of the roll.
  • Fold the small edge over the filling, then tuck in the sides.
  • Continue to roll until you reach the other end of the rice paper, tucking the edges and pressing/squeezing the filling as you go.
  • Now you’ve got a neat little roll anyone can be proud off. Huzzah!

Step by step picture collage showing how to fold spring rolls.

FAQs

Are Vietnamese fried spring rolls gluten-free?

Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch. 

Are Vietnamese fried spring rolls vegetarian?

You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate. 

A pyramid of Vietnamese fried spring rolls on a plate.

Variations & Substitutes

  • If you aren’t able to source wood ear mushrooms, you can substitute with regular mushrooms.
  • Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both. 
  • You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour. 
  • Feel free to substitute the pork and prawns for chicken if you prefer!

What some more delicious Asian-style goodness? Why not check out these Crispy Thai Spring Rolls, or for something different try our fav Japanese Enoki Beef Rolls. So much deliciousness, so little stomach space.

★ Did you make this recipe? Please leave a star rating below!

A pyramid of Vietnamese fried spring rolls on a plate.

Easy Vietnamese Fried Spring Rolls

Packed with pork, prawn/shrimp and veggies, these Easy Vietnamese Fried Spring Rolls are lightly fried for a crispy, crunchy, flavourful appetiser. Made with rice paper for a satisfying crunch, enjoy them with our bonus spicy Vietnamese homemade dipping sauce!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: Vietnamese
Servings: 12 spring rolls
Calories: 132kcal
Author: Wandercooks
Cost: $10

Equipment

  • Mixing bowl for fillings
  • Large bowl for water
  • Plate for rolling spring rolls
  • Frypan
  • Chopsticks or tongs for flipping
  • Small bowl for dipping sauce

Ingredients

  • 10-15 rice paper sheets
  • 100 g pork minced
  • 100 g shrimp minced
  • 2 shallots chopped
  • 1/2 cup mushroom shredded (we used wood ear mushroom)
  • 1/2 cup carrot shredded
  • 1/2 cup vermicelli broken into 2 cm pieces
  • 1 egg
  • 1 pinch salt
  • Soybean oil for frying

For the Dipping Sauce

  • 3 tbsp kaffir lime juice or sub with lime or lemon juice
  • 2 1/2 tbsp Vietnamese fish sauce
  • 2 tbsp sugar
  • 1/4 cup water
  • 1 clove garlic finely chopped
  • 1 birds eye chilli finely chopped (optional)

Instructions

  • Add the pork, shrimp, chopped shallots, mushroom, carrot, vermicelli noodles, egg and salt into a bowl and mix until well combined. For best results, use your fingers to mix evenly.
  • Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface.
  • Place a small handful of filling near one edge of the rice paper. Fold the paper over the filling. tuck in the sides and continue to roll to the end of the sheet.
  • Repeat for remaining spring rolls.
  • Heat the oil over a medium-high heat. Fry the spring rolls for around 5 minutes until golden brown and crispy. Remove from the oil and drain on paper towel.
  • Combine all ingredients for the dipping sauce in a bowl and stir until the sugar dissolves.
  • Serve immediately.

Video

Notes

FAQs

  • Are Vietnamese fried spring rolls gluten-free? Yes, traditional Vietnamese fried spring rolls are gluten-free when made with rice paper sheets. To be extra safe, you should also check your other ingredients such as fish sauce to make completely sure there is no gluten-free present in your batch. 
  • Are Vietnamese fried spring rolls vegetarian? You can easily make Vietnamese fried spring rolls vegetarian by omitting the pork and prawn. Just up the other filling ingredients such as mushroom, carrot and vermicelli to compensate. 
 

Variations & Substitutes

  • If you aren't able to source wood ear mushrooms, you can substitute with regular mushrooms.
  • Kaffir lime juice in the dipping sauce can be substituted with lemon or lime juice, or a blend of both. 
  • You can use any oil for frying, but we recommend avoiding strong flavoured oils such as olive oil which will change the flavour. 
 
Adapted from Pham Thi Trang.

Nutrition

Calories: 132kcal | Carbohydrates: 21g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 485mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Where We Learned This Recipe

After a few weeks of travel through Cambodia, we were so excited to arrive in Ho Chi Minh City, Vietnam. We’d heard all about its incredible eating (and cooking) opportunities, and it did not disappoint.

Our new hosts Trang and Linh lived in a gorgeous apartment in District 2. A quiet area away from the bustling city centre, yet packed with its own amazing local hotspots to explore.

Together we set out to pick up fresh ingredients from some nearby markets to make these Easy Vietnamese Fried Spring Rolls.

Mingling with locals during their early morning shopping spree, we watched as vendors chopped fresh meat with massive cleavers,. Others haggled over wriggling fish, or sorted piles of fresh fruit and vegetables.

Jumping on the bikes to head back, there was one last important task to tick off on the way. Time for some fresh Vietnamese Iced Coffee to get the morning started.

Sarah and Trang had already dashed off by the time Linh and I remembered, so we made a quick pit stop then scooted home, only to spot Sarah walked out of a different coffee shop with her own batch of coffee. Double shots for everyone! Great minds think alike 😉

Easy Vietnamese Fried Spring Rolls - Filled with pork and prawn (shrimp) goodness, these spring rolls are lightly fried for a crispy, crunchy and flavour packed appetiser. Gluten Free. | wandercooks.com

Newsletter

You Might Also Like

26 Comments

  • Reply
    Dannii
    07/08/2019 at 4:40 pm

    I love making spring rolls, but haven’t done it for ages. Thanks for the reminder!

    • Reply
      Wandercooks
      16/08/2019 at 3:57 pm

      It’s so fun to get a lil creative with our hands hey, even better when we can eat the results!

  • Reply
    Natalie
    07/08/2019 at 2:09 pm

    WOW these spring rolls look so delicious and crispy! Such a great party snack!

    • Reply
      Wandercooks
      16/08/2019 at 3:56 pm

      Absolutely, although we are legit thinking about cooking them for dinner soon haha – addicted to that crunch!

  • Reply
    Sophie
    07/08/2019 at 1:52 pm

    Love this unique idea to fry the spring rolls. I always had those soft ones yet.

    • Reply
      Wandercooks
      16/08/2019 at 3:55 pm

      Rice paper definitely gives these rolls a totally different texture – so light and crunchy!

  • Reply
    Josi
    07/08/2019 at 1:36 pm

    This recipe looks great! I have rice paper and I need to give these a try!

    • Reply
      Wandercooks
      16/08/2019 at 3:55 pm

      It’s as fun to eat as it is to cook!

  • Reply
    Veena Azmanov
    07/08/2019 at 1:16 pm

    This is surely yummy and flavorful. Awesome combination.

    • Reply
      Wandercooks
      16/08/2019 at 3:54 pm

      So much flavour, especially with the dipping sauce!

  • Reply
    Ellie
    16/11/2018 at 1:39 am

    Is ook lekker met kip

    • Reply
      Wandercooks
      21/11/2018 at 9:40 am

      Absolutely Ellie, they would be delicious with chicken! 🙂

  • Reply
    Shane
    31/08/2016 at 6:39 am

    I have always had these served with red leafed lettuce, cilantro, basil, mint, pickled garlic and carrots. Tear ingredients and roll the fried spring roll in lettuce and dip into the sauce.

    • Reply
      Wandercooks
      06/09/2016 at 12:01 pm

      That sounds light and delish – definitely a great way to eat them!

  • Reply
    Bab
    12/05/2016 at 7:30 am

    Saute the filling or not saute the filling? That’s the question…

    • Reply
      Wandercooks
      13/05/2016 at 11:02 am

      Indeed! 😀 Thankfully they end up pretty small so either way, they’re going to cook through nice and quickly!

  • Reply
    Marjorie
    16/12/2015 at 7:47 am

    Yum! These sound wonderful and fun to make!

    • Reply
      Wandercooks
      16/12/2015 at 10:09 am

      Absolutely! Especially now that we can roll them properly. Cooking with friends is the best. 🙂

  • Reply
    Renee Kohley
    16/12/2015 at 5:30 am

    Oh gosh my mouth is watering! Those look SO good! Dipping sauce sounds perfect!

    • Reply
      Wandercooks
      16/12/2015 at 10:11 am

      Thanks Renee! The dipping sauce goes so well with the crunchy spring rolls. Simple and delicious. 🙂

  • Reply
    Raia
    16/12/2015 at 3:51 am

    Pinned. I’ve been wanting to try my hand at spring rolls ever since my Filipina cousin made them for me a few years ago. I’ve never gotten around to it, but this is rekindling the flame. 😉 Thanks. 😉

    • Reply
      Wandercooks
      16/12/2015 at 10:13 am

      Woo thanks Raia! Yes do give them a go, they’re quite different to other spring rolls we’ve had. They’re a bit smaller and a bit easier to make too. Enjoy!

  • Reply
    Emily @ Recipes to Nourish
    16/12/2015 at 3:25 am

    Those look great! Love all of the photos from your travels.

    • Reply
      Wandercooks
      16/12/2015 at 10:15 am

      Thanks Emily, glad you’re enjoying them. It’s been such a blast to explore, and you never know what you’ll find around the next corner!

  • Reply
    linda spiker
    16/12/2015 at 3:00 am

    Wow! Fabulous post and great instructions!

    • Reply
      Wandercooks
      16/12/2015 at 10:16 am

      Thanks Linda, hope you enjoy!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    6K Shares
    Share37
    Tweet
    Share
    Yum43
    Pin6K