Crispy, golden, and bursting with flavor, fried Vietnamese spring rolls also known as Chả giò in the South and Nem rán in the North are a beloved staple across Vietnam. These savory parcels are packed with seasoned ground meat, mushrooms, vermicelli noodles, and vegetables, all wrapped in rice paper and deep-fried to perfection.
The tradition of making fried Vietnamese spring rolls in my family dates back generations. I remember my grandmother carefully rolling dozens for family gatherings, her fingers working with the speed of experience. Now, as a recipe developer and food blogger with 20+ years of culinary storytelling, I’ve taken that heritage and adapted it for modern kitchens preserving the authenticity while making the process easy and achievable for home cooks.
Whether you’re crafting them for a festive dinner or meal prepping for the week, these fried Vietnamese spring rolls are guaranteed to impress.
Why Fried Vietnamese Spring Rolls Work: Texture, Flavor, and Balance
There’s a reason fried Vietnamese spring rolls are adored worldwide. Their magic lies in balance crispy texture outside, juicy interior, and an umami-rich filling that’s customizable to your taste. Using rice paper instead of flour-based wrappers creates a delicate crunch that sets these apart from other spring rolls.
Key ingredients like wood ear mushrooms and fish sauce bring an authentic depth. Vermicelli noodles soak up the seasoning, binding the meat and veggies while adding a pleasant chew. And the act of double-frying gives them that irresistible shattering crunch without greasiness.
As a bonus, they freeze exceptionally well and reheat beautifully, making them a favorite for meal prepping food lovers.
For a perfect side dish, pair these with this light and zingy Red Cabbage and Carrot Asian Slaw, which cuts through the richness of the fried rolls.
Ingredients List for Fried Vietnamese Spring Rolls
Here’s everything you need to make authentic fried Vietnamese spring rolls at home:
- 1/2 lb ground Bbeef (or a mix of beef and shrimp)
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts (optional)
- 1/4 cup chopped wood ear mushrooms (rehydrated)
- 1/4 cup chopped glass noodles (vermicelli), soaked and drained
- 2 garlic cloves, minced
- 1 small shallot, minced
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 20 sheets rice paper (round or square)
- 1 egg yolk (for sealing)
- Oil for deep-frying
- Lettuce leaves, mint, and cilantro (for wrapping and garnish)
- Nuoc cham dipping sauce (see notes)
How to Make Fried Vietnamese Spring Rolls (Step-by-Step Guide)
Step 1: Prep the Filling
In a large bowl, combine the ground beef, chopped mushrooms, vermicelli noodles, carrots, bean sprouts (if using), garlic, shallots, fish sauce, soy sauce, sugar, and white pepper. Mix well using your hands or a spatula until the ingredients are evenly distributed.
Step 2: Soften the Rice Paper
Fill a shallow bowl with warm water. Dip each sheet of rice paper into the water for about 5–7 seconds until pliable but not mushy. Lay it flat on a clean kitchen towel or a cutting board.
Step 3: Roll the Spring Rolls
Place about 1 tablespoon of filling near the bottom third of the rice paper. Fold the sides inward, then roll it up tightly like a burrito. Use a dab of egg yolk at the end to seal.
Repeat until all the filling is used.
Step 4: Chill Before Frying
Place the rolled spring rolls on a tray lined with parchment paper. Chill in the fridge for 20–30 minutes this helps them firm up and prevents bursting while frying.
Step 5: Fry to Crispy Perfection
Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry spring rolls in batches, turning occasionally, until golden brown about 4–5 minutes.
For extra crispiness, let them cool slightly, then fry a second time for 1–2 minutes.
Drain on paper towels.
Serving & Garnish for Fried Vietnamese Spring Rolls
The best way to enjoy fried Vietnamese spring rolls is with a medley of fresh herbs and lettuce, all wrapped together and dipped in nuoc cham Vietnam’s iconic sweet-sour-garlicky sauce.
Serving tips:
- Roll spring rolls in soft lettuce leaves with mint and cilantro.
- Pair with Spicy Rice Noodle Salad with Smoked Mackerel for a complete meal.
- Offer with sliced cucumbers and pickled carrots on the side.
- Garnish the plate with edible flowers or thinly sliced chili for visual pop.
Common Mistakes to Avoid When Making Fried Vietnamese Spring Rolls
Overstuffing – Keep filling modest to prevent bursting during frying.
Using too much water on rice paper – This makes it too fragile; just a quick dip is enough.
Skipping the chill time – Essential for a firm roll that holds up in hot oil.
Frying at too low a temperature – This causes sogginess. Aim for a steady 350°F.
Not sealing properly – Use a touch of egg yolk to secure the end flap.
Pro Tip: If you like these, you’ll probably enjoy the crispiness of The Perfect Seafood Samosa Recipe too!
Storage & Reheating Tips for Fried Vietnamese Spring Rolls
Refrigeration – Store cooled rolls in an airtight container with parchment in between layers. Eat within 3 days.
Freezing – Place uncooked rolls on a baking sheet and freeze until solid, then transfer to a zip-top bag.
Reheating – For best crispness, reheat in an oven or air fryer at 375°F (190°C) for 5–7 minutes. Avoid microwaving unless you’re okay with soft wrappers.
Mouny’s Note
There’s something incredibly satisfying about rolling your own fried Vietnamese spring rolls. It connects you to the tradition of shared cooking, something deeply rooted in Vietnamese food culture.
Try involving friends or kids it’s the kind of recipe that becomes a memory. If you’re short on time, assemble in advance and fry later. If you’re experimenting, try adding taro or jicama for a different twist.
Don’t forget to enjoy them with a chilled drink and a side like this Red Cabbage and Carrot Asian Slaw to lighten the richness.
FAQs – Fried Vietnamese Spring Rolls
Can I use spring roll wrappers instead of rice paper?
Yes, but you’ll get a different texture more like Chinese egg rolls.
Can I bake instead of frying?
Yes, but they’ll be less crispy. Brush with oil and bake at 400°F for 20–25 minutes.
What’s the best meat substitute for a vegetarian version?
Use finely chopped tofu, mushrooms, and jicama.
How do I keep them warm for a party?
Place them in a low oven (200°F) on a wire rack to retain crispness.
Why did my rolls fall apart in the oil?
Likely due to over-soaking rice paper or not sealing them well.
Conclusion for Keyword: Fried Vietnamese Spring Rolls
Whether you’re reliving your last trip to Vietnam or trying something new for dinner, fried Vietnamese spring rolls deliver on every front flavor, texture, and cultural richness. With simple ingredients and step-by-step guidance, this dish transforms into something you’ll want to make again and again.
From the golden crunch of the wrapper to the savory filling dipped in a tangy sauce, fried Vietnamese spring rolls are more than just food they’re a celebration.
Craving something bold and crispy next? Don’t miss the Perfect Seafood Samosa as your next deep-fried delight.
Happy Cooking With Mouny Chef ❤️!
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Fried Vietnamese Spring Rolls
- Total Time: 50 minutes
- Yield: 20 rolls 1x
Description
A crispy and flavorful Fried Vietnamese Spring Rolls recipe made with ground beef, vermicelli noodles, mushrooms, and rice paper.
Ingredients
1/2 lb ground beef
1/2 cup shredded carrots
1/2 cup bean sprouts (optional)
1/4 cup chopped wood ear mushrooms (rehydrated)
1/4 cup chopped vermicelli noodles (glass noodles), soaked and drained
2 garlic cloves, minced
1 small shallot, minced
1 tablespoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon white pepper
20 sheets rice paper
1 egg yolk (for sealing)
Oil for deep frying
Lettuce leaves, mint, cilantro (for garnish and wrapping)
Nuoc cham dipping sauce
Instructions
In a large bowl, combine ground beef, mushrooms, vermicelli noodles, carrots, bean sprouts, garlic, shallots, fish sauce, soy sauce, sugar, and white pepper.
Mix until well combined.
Fill a shallow bowl with warm water and quickly dip each sheet of rice paper until pliable.
Place on a damp towel or cutting board and add 1 tablespoon of filling near the bottom.
Fold the sides in, then roll up tightly and seal with a dab of egg yolk.
Repeat with the remaining filling and rice paper.
Chill the rolls in the refrigerator for 20–30 minutes.
Heat oil in a pan to 350°F (175°C).
Fry the rolls in batches until golden and crispy, about 4–5 minutes.
Optional: Let cool slightly, then double-fry for extra crispiness.
Drain on paper towels before serving with lettuce, herbs, and dipping sauce.
Notes
Don’t over-soak the rice paper just a quick dip is enough. Chill the rolls before frying to prevent tearing. You can substitute ground beef with a mix of beef and shrimp or use tofu and mushrooms for a vegetarian version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 180 kcal
- Sugar: 1.2 g
- Sodium: 310 mg
- Fat: 8.5 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 6.1 g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.3 g
- Protein: 9 g
- Cholesterol: 30mg
Keywords: fried vietnamese spring rolls, crispy vietnamese rolls, pork spring rolls, vietnamese egg rolls