Fried Spring Rolls – Chả Giò

Vietnamese fried spring rolls (Chả Giò)

It may be less well-known than their Chinese counterparts, but they are just as delicious. Crisp on the outside, with a tasty filling; they’re also perfectly dipped in the traditional nuoc cham. While they are a delightful treat, it’s important to note that they are deep-fried, which can increase their calorie and fat content.

Soft vs crispy Vietnamese spring rolls

When you think of Vietnamese spring rolls, you almost certainly think of  fresh spring rolls made with rice paper and goi cuon.

Sometimes called summer rolls, these are soft outside and have fillings such as shrimp and herbs faintly showing through the semi-translucent wrappers. (The rice paper wrapping is not cooked, simply dipped in water to soften it.) Crispy spring rolls, cha gio, on the other hand, are typically fried and served with a light fish sauce-based dipping sauce.

You can also bake them, though it is not as traditional and they don’t tend to crisp as well.

Wheat or rice paper wrappers?
Cha gio are traditionally made with rice paper wrappers, just like the summer rolls. But, using thin, wheat-based wrappers is becoming more common. The wheat wrappers, the same that you use for Chinese spring rolls, crisp up better and tend to have less issues with the filling escaping. You also don’t need to soften them before forming the rolls.

How to serve cha gio
These rolls are not just an appetizer, but a canvas for your culinary creativity. They can be served alongside other small plates of food, or even as a standalone dish.

Another way to serve them is cut in half on top of a salad. You can eat them just as they are, with nuoc cham dipping sauce on the side. But, a popular way to eat them is wrapped in lettuce, often with herbs tucked in there as well, before dipping.