Chả Giò (Vietnamese Fried Spring Rolls)

Often referred to as nem rán, these crispy rolls are often served as an appetizer in Vietnamese restaurants, and are filled with a mixture of ground pork and sometimes shrimp, rice noodles, and mushrooms, along with other vegetables like carrots.

Serves: 25Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 25


  • 1 ounce dried wood ear mushrooms (black fungus)
  • 3 ounces bean thread noodles
  • ½ medium onion, peeled and finely chopped
  • 1 medium carrot, peeled and finely grated
  • 2 cloves garlic, peeled and minced
  • 1 lb. ground pork
  • 1 tsp. fish sauce
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 25 frozen (8"-square) spring roll pastry wrappers, thawed


  • In a heat-proof bowl add the dried mushrooms. Cover with boiling water and soak for 20 minutes. Drain mushrooms, then rinse well with cool water. Finely chop the mushrooms, or put the mushrooms into a food processor and pulse 5–8 times, or until finely chopped. Transfer the mushrooms to a medium bowl and set aside.
  • In a heat-proof bowl add the bean thread noodles. Cover with boiling water and soak for 10 minutes. Drain noodles and pat dry. Cut the noodles into 1" pieces. Add to the mushrooms and set aside.
  • To the mushroom mixture add onion, carrot, garlic, ground pork, fish sauce, salt, and pepper. Mix well, then cover and refrigerate for 20 minutes.
  • Line two baking sheets with parchment or wax paper. Lay one wrapper on a clean work surface so one point of the wrapper faces you, like a diamond. Fold the bottom corner ⅓ of the way up the wrapper. Place 1 rounded tablespoon of filling ¼" from the bottom edge of the folded part of the wrapper. Fold each side of the pastry in on top of the filling, then brush the top edge of the wrapper with a little water. Roll toward the moistened edge of the wrapper and place seam side down on the lined baking sheet. Cover with a dish towel and repeat with the remaining filling.
  • In a deep pot add 2" of oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F. Once oil is hot add 4 rolls into the oil and fry until golden brown and cooked through, about 5–6 minutes per batch. The internal temperature of the rolls should be at least 165°F. Serve hot.