In honour of Lunar New Year, we are bringing you a simple recipe to help you celebrate! Vietnamese egg rolls—commonly known as chả giò in the South and nem rán in the North—are a beloved staple of Vietnamese cuisine. They are often enjoyed at family meals, celebrations, and festive gatherings. Traditionally wrapped in rice paper and filled with a savoury mixture of minced pork, glass noodles, mushrooms, and vegetables, these rolls are fried until crisp and golden.
Served hot and fresh, they are often paired with fragrant herbs and a tangy dipping sauce such as nước chấm, which balances salty, sweet, and sour flavours. Vietnamese egg rolls reflect the heart of Vietnamese cooking: a harmony of textures, fresh ingredients, and carefully layered flavours that turn simple components into a dish that is both comforting and celebratory.
Ingredients
Wrappers:
- Rice paper wrappers (available in most grocery stores)
Filling:
- 100–150 g - pre-cooked protein of choice (ground pork, chicken, crumbled tofu), etc. (pork or chicken can be fried or baked to pre-cook)
- 1 cup shredded carrots
- 1 handful of glass noodles (mung bean noodles), soaked and chopped (available in most grocery stores)
- 1 cup mushrooms of choice
- 1 clove garlic, minced
- 1–2 tsp fish sauce
- 1-2 tsp of soy sauce
- Black pepper and salt (to taste)
Instructions
1. Prep the filling
- Soak glass noodles (fensi) in hot water for 5 minutes, then chop. (Other thin noodles can be substituted if you don’t have glass noodles—cooking time may differ)
- In a bowl, mix protein, carrots, noodles, fish sauce/soy sauce, mushrooms, garlic, and pepper until combined.
2. Wrap the egg rolls (Rice Paper Method)
- Dip one sheet of rice paper quickly in warm water until just soft.
- Place on a flat surface.
- Spoon 1–2 tablespoons of filling near the bottom.
- Fold bottom over filling, tuck in sides, then roll tightly.
Tip: Rice paper tears easily—don’t overfill.
Cook (Choose Your Method)
Pan-Frying (Best Texture):
- Heat oil in a pan (enough to cover bottom).
- Fry egg rolls on medium heat, turning until golden and cooked through (8–10 minutes).
Air Fryer (Less Oil):
- Lightly brush rolls with oil.
- Air fry at 375°F / 190°C for 10–12 minutes, flipping halfway.
Oven (Backup Option):
- Brush with oil.
- Bake at 400°F / 200°C for 15–20 minutes, flipping once.
Serve with dipping sauce of choice.
Simple Dipping Sauce Options
- Classic: Fish sauce + lime (or vinegar) + sugar
- Easy: Sweet chili sauce (homemade or store bought)
- No fish sauce: Soy sauce + splash of vinegar + sugar