Chả Giò— Deep Fried Egg Rolls Recipe

Soak dried mushrooms in hot water for 20–30 minutes until softened. Squeeze out excess water and finely chop. Reserve soaking liquid if desired for flavor (strain to remove grit).

Soak rice vermicelli in warm water for 5–10 minutes until pliable but not mushy. Drain and chop into 1-inch (2.5 cm) lengths.

Peel and grate the carrot. If using jicama or daikon, shred finely. Finely mince onion, garlic, scallions, and cilantro (if using).

Combine and season

In a large mixing bowl combine ground pork, chopped mushrooms, chopped rice vermicelli, grated carrot, shredded jicama/daikon (if using), minced onion, scallions, cilantro, and minced garlic.

Add beaten egg, fish sauce, soy sauce, sugar, and ground black pepper. Mix thoroughly with your hands or a spoon until well combined and slightly sticky (about 2–3 minutes). Taste a small cooked patty to adjust seasoning if desired.

Prepare a small bowl with the flour slurry: whisk 2 tsp flour with 2 tsp water until smooth. This will be used to seal the wrappers.

If using rice paper wrappers: briefly dip one rice paper in warm water (1–2 seconds) just until pliable but not fully soft—work quickly so it remains slightly firm to roll. Lay on a clean work surface. If using wonton wrappers, keep them covered so they don't dry out.

Place about 2 tablespoons (or roughly 1.5–2 oz) of filling near the bottom third of the wrapper, forming a compact log. Fold bottom edge up over filling, fold in both sides snugly, then roll tightly toward the top edge. Brush the final edge with the flour slurry to seal. Repeat until all filling is used (should make about 18–20 rolls depending on size).

Place assembled rolls seam-side down on a tray lined with parchment. If not frying immediately, refrigerate covered for up to 2 hours. For extra-crisp texture, lightly brush or spray each roll with a little oil before frying.

Pour oil into a deep, heavy-bottomed pot or deep-fryer to a depth of 2–3 inches (about 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test with a small corner of wrapper: it should sizzle and brown within 30–40 seconds.

Working in batches (do not overcrowd), gently add 4–6 rolls to the hot oil, seam-side down. Fry, turning occasionally, until evenly golden brown and crisp, about 3–5 minutes per batch depending on size and oil temperature.

Use a slotted spoon to transfer cooked rolls to a wire rack or paper towel-lined plate to drain. Keep finished rolls warm in a 200°F (95°C) oven on a rack if frying multiple batches.

Serve chả giò hot with lettuce leaves, fresh herbs, pickled carrots/daikon, and nuoc cham dipping sauce. Invite diners to wrap a roll in lettuce with herbs and dip into the sauce.

Leftovers can be refrigerated for up to 2 days; re-crisp in a 375°F (190°C) oven for 8–10 minutes or briefly deep-fry to restore crunch.

Quick nuoc cham: whisk together 1/2 cup warm water, 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lime juice, 1 clove minced garlic, and 1 tsp finely chopped fresh chili or to taste. Add 2 tbsp shredded carrot/daikon if desired.