Breakfast & Brunch
The authentic Vietnamese egg roll recipe you're about to master delivers the perfect balance of crispy, golden wrappers and herby, savory fillings that define Vietnamese street food culture.
These chả giò are traditionally filled with shrimp, pork, and vegetables bound together with a fragrant blend of fish sauce, garlic, and lemongrass—each bite packed with layers of umami and freshness.
What sets this recipe apart is the delicate technique of wrapping without tearing, followed by a light frying that creates that signature crunch while keeping the filling tender.
This recipe stays true to Vietnamese tradition while adapting for home kitchens, using rice paper wrappers that soften just enough to hold the filling without losing their structure.
The filling is where the magic happens—a perfect harmony of shrimp and pork simmered in a fragrant broth with mushrooms, carrots, and jicama, all bound together with a fish sauce marinade that develops deep, complex flavors.
The key to authenticity lies in the balance of ingredients: just enough fish sauce for savory depth, a touch of sugar to caramelize the filling, and fresh herbs like cilantro and mint for brightness.
By the time you serve these egg rolls, you'll have achieved that crispy exterior that shatters with every bite while revealing a filling that's rich, aromatic, and perfectly seasoned. The traditional dipping sauce, nuoc cham, adds a tangy, sweet contrast that makes each bite unforgettable.
This recipe delivers restaurant-quality results with a process that's approachable for home cooks—no special equipment required, just patience and attention to technique.
Perfect for appetizers, family meals, or festive gatherings, these egg rolls are equally satisfying when served warm or at room temperature. The filling can be prepped ahead, and the wrappers assembled just before frying to maintain their crispness.
Let's create these authentic Vietnamese egg rolls that will transport you to Hanoi with every bite.
Ingredients for authentic vietnamese egg roll
Twelve ingredients deliver that Hanoi street food magic—crispy, herby, and full of umami.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Paper Wrappers 🍱 | 24 pieces | Medium size, 7-inch diameter |
| Ground Pork 🐷 | 1 ½ lb | Lean, finely ground |
| Large Shrimp 🦐 | 1 ½ lb | Peeled, deveined, tails on |
| White Mushrooms 🍄 | 1 cup | Finely chopped, stems removed |
| Carrots 🥕 | 1 medium | Julienned into thin matchsticks |
| Jicama 🥬 | 1 cup | Julienned, peeled, soaked 5 mins |
| Garlic Cloves 🧄 | 8 cloves | Minced, aromatic |
| Lemongrass 🌿 | 3 stems | Bruised, tender parts only |
| Fish Sauce 🍶 | 3 tbsp | Red Boat preferred |
| White Sugar 🍚 | 2 tbsp | Granulated, for balance |
| Vegetable Oil 🫒 | 3 cups | For frying, high smoke point |
| Fresh Cilantro 🌿 | ½ cup | Chopped, for garnish |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher, for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The rice paper wrappers are non-negotiable for authenticity. Trader Joe's and Asian markets carry the best quality—look for medium-sized, 7-inch rounds that soften perfectly without tearing. Store them in a sealed bag with a damp paper towel to keep pliable. The shrimp and pork combo is classic, but if you're vegetarian, extra-firm tofu pressed and cubed works beautifully. For the lemongrass, only use the tender inner stems—discard the tough outer layers. Red Boat fish sauce is worth the investment if you can find it, but any reputable brand will do. The jicama needs soaking to remove bitterness, and the mushrooms should be finely chopped to blend seamlessly into the filling.
No fish sauce? Soy sauce at half the amount gets you close, though it won't have the same depth. Running short on jicama? Extra carrots or daikon radish work in a pinch. The filling can be prepped ahead—it actually tastes better after sitting overnight as the flavors meld. For extra crispiness, double-fry the egg rolls for 30 seconds each time. Fresh herbs are essential for brightness, but if you're using dried, reduce to one-third the amount. The sugar might seem odd, but it balances the umami and helps caramelize the filling slightly during frying.
Keep the rice paper wrappers sealed in their bag until ready to use—they dry out fast once opened. The filling stays fresh for 3 days in the fridge, making these perfect for meal prep. For frying, maintain oil at 350°F—too hot and they'll burn before crisping. Garnish with fresh herbs right before serving, as they wilt quickly. These reheat beautifully in the air fryer at 375°F for 3-4 minutes if you need to revive leftovers, though they're best fresh from the fryer.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s the kind of dish where the hardest part is deciding what to watch while you roll them. The shrimp and pork mix takes 10 minutes, the mushrooms and carrots soften in the same pan—no extra bowls, no stress. Honestly, I’ve made these while chatting with friends on the phone.
- Umami Bomb: That combo of shrimp, mushrooms, and fish sauce? It’s a flavor explosion wrapped in rice paper. The pork stays juicy, the shrimp adds a sweet snap, and the mushrooms bring this deep, savory richness. I’ll be real: my picky-eating partner actually licks the plate afterward.
- Lunchbox Hero: These keep like a dream—crispy even after a day in the fridge, which is a miracle for me since I always overestimate how many I’ll eat in one sitting. Pack them cold for work or school, and they’re still fresh. My kid’s favorite? The ones with extra herbs tucked inside.
- Budget-Friendly Feast: Ground pork and shrimp stretch far when paired with mushrooms and carrots, so you’re feeding a crowd without breaking the bank. I’ve made these for 6 people for under $15—plus, the rice paper is cheaper than takeout wrappers. And leftovers? They’re better the next day, trust me.
Step-by-step instructions for authentic Vietnamese egg rolls
Here's how to create restaurant-quality Vietnamese egg rolls with that signature crispy exterior and herby, savory filling.
Prepare the Filling Ingredients
Start by combining the 1.5 lb ground pork and 1.5 lb large shrimp in a large mixing bowl. Add the 1 cup finely chopped white mushrooms, 1 cup julienned jicama, 1 medium julienned carrot, 8 cloves minced garlic, and 3 stems bruised lemongrass. This aromatic mix forms the heart of your egg rolls, so take your time to chop everything uniformly.
In a separate small bowl, whisk together 3 tbsp fish sauce, 2 tbsp white sugar, 1 tsp salt, and 0.5 tsp black pepper. Pour this flavorful marinade over the meat mixture and gently fold everything together with your hands. The filling should look moist but not soupy—if it's too dry, add a splash of water. Let the mixture sit for 10 minutes while you prepare the wrappers.
Assemble the Egg Rolls
Fill a large shallow dish with 3 inches of warm water—this is your rice paper soaking station. Working quickly (the wrappers dry fast), dip one rice paper wrapper at a time for 5-7 seconds until pliable but not soggy. Lay it flat on a clean work surface and place 2 tablespoons of filling near the bottom edge, about 1 inch from the edge.
Fold the bottom edge over the filling, then fold in the sides like a burrito. The key here is to keep everything tight—press gently but firmly to prevent leaks. Roll upward while maintaining even pressure, creating a neat cylinder. Place the completed egg roll seam-side down on a plate covered with a clean kitchen towel to prevent sticking.
Fry to Crispy Perfection
Heat 3 cups vegetable oil in a deep fryer or heavy pot to 350°F—use a thermometer to monitor the temperature carefully. Fry 3-4 egg rolls at a time, turning occasionally, until they're deep golden brown and crisp all over, about 3-4 minutes total. The oil should bubble steadily, and you'll smell that irresistible fried aroma.
Transfer the fried egg rolls to a wire rack or paper towels to drain excess oil. They'll continue crisping as they cool, so don't rush this step. Keep the oil temperature consistent—if it drops below 325°F, your egg rolls won't crisp properly.
Garnish and Serve
While still warm, sprinkle the egg rolls generously with 0.5 cup chopped fresh cilantro and 0.25 cup chopped fresh mint leaves**. These herbs add that signature Vietnamese freshness that makes these egg rolls so special. Serve immediately with a side of sweet chili sauce or peanut sauce for dipping.
The secret to authentic Vietnamese egg rolls lies in the balance of flavors and textures—the crispy exterior gives way to tender, herby filling with just the right amount of savory umami. Each bite should deliver that perfect harmony of crunch, freshness, and rich pork-shrimp flavor that makes these wraps so addictive.
Pro Tips For Making Authentic Vietnamese Egg Roll
- STEAM THE SHRIMP FIRST: I learned this the hard way—raw shrimp in the filling makes the egg rolls soggy. Pre-cook them in boiling water for 30 seconds, then shock in ice water. They’ll stay firm and release flavor without turning mushy.
- SALT THE WRAPPERS: Rice paper absorbs moisture like a sponge, so toss the dry wrappers in lightly salted warm water (1 tsp salt per bowl) for 10 seconds before rolling. This keeps them pliable and prevents tearing—trust me, it’s worth the extra 30 seconds.
- COOK THE PORK LOW AND SLOW: After browning the ground pork, reduce heat to medium-low and simmer uncovered for 5 minutes. This drives off excess fat without drying out the meat, and the filling stays cohesive when wrapped.
- SHRED THE CARROTS FINE: Skip the julienne—grate the carrots on the smallest side of a box grater, then pulse in a food processor for 2 seconds. Tiny, even shreds cook faster and blend into the filling instead of sitting as chewy bits. (Yes, even if it looks weird.)
Flavor customization for authentic vietnamese egg roll
Savory-Sweet Balance
Adjust the sugar in your filling to change the sweetness level. Start with the 2 tbsp white sugar called for, but reduce to 1 tbsp if you prefer less sweetness or increase to 3 tbsp for a caramelized depth.
I find 1.5 tbsp creates the perfect balance between umami and sweetness that defines authentic chả giò. 🌶️
Herb Variations
Swap out the cilantro and mint for other fresh herbs based on what you have. Thai basil adds a peppery note that pairs beautifully, while green onions bring a mild oniony sharpness.
For a bolder flavor, add ½ tsp Thai chili powder to the filling before frying. Fresh herbs should always be added after frying to maintain their vibrant color and aroma.
Protein Swaps
This recipe uses both shrimp and pork, but you can easily adapt it to your preferences. For a seafood-only version, replace the 1.5 lb pork with an additional 1.5 lb shrimp. Vegetarians can substitute 1.5 lb extra-firm tofu pressed and cubed, though the texture will be slightly different.
I recommend adding 1 extra tbsp fish sauce when using tofu to compensate for the lack of meaty depth.
Spice Level Control
For those who love heat, add ½ tsp cayenne pepper or 1 tsp sriracha to the filling mixture. If you prefer mild, omit the black pepper entirely or reduce it to ¼ tsp.
Remember that the dipping sauce can also contribute to spice levels—choose a milder sweet chili sauce if you're sensitive to heat. The filling's spice level should complement, not overpower, the crispy exterior.
Crispiness Techniques
Achieve extra crispy egg rolls by double-frying them. After the initial 3-4 minutes at 350°F, let them cool for 2 minutes, then fry again for 30 seconds. This second fry creates an additional crispy layer.
For an even lighter texture, try air frying at 375°F for 8-10 minutes, though you'll lose some of that traditional deep-fried crunch. 🔥
Sauce Pairings
While traditional nuoc cham (fish sauce, lime, sugar, water) is perfect, don't hesitate to experiment. A peanut sauce made with 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp lime juice, and a pinch of sugar adds richness.
For a spicy kick, serve with sriracha mayo—mix 2 tbsp mayo with 1 tsp sriracha and a squeeze of lime. The sauce should complement, not compete with, the egg rolls' flavors.
Nutrition facts
Frequently asked questions
Can I make these Vietnamese egg rolls without rice paper wrappers?
Traditional Vietnamese egg rolls (chả giò) absolutely require rice paper for that signature delicate yet crispy texture. However, if you're in a pinch, you can use wonton wrappers for a thicker, chewier version. Soak them in water for 10 seconds instead of dipping, and fry at 375°F for 2-3 minutes until golden. The flavor will be similar, but the texture won't be as light and authentic.
How do I prevent the filling from leaking during frying?
The key is proper rolling technique! Press the filling tightly against the wrapper's edge before folding, and keep the roll snug—no air gaps. If leaks happen, your filling might be too wet. Drain excess moisture by pressing the mixture through a fine-mesh strainer before assembling. For extra security, place a small piece of lettuce inside the wrapper before adding filling—it acts as a natural barrier!
Can I prepare the filling ahead of time?
Yes! The filling actually tastes better when made 1-2 days ahead as the flavors meld. Store it in an airtight container in the fridge, and bring to room temperature before assembling. For best results, assemble and fry the egg rolls within 4 hours of making the filling to maintain crispiness. The rice paper wrappers should always be fresh when used.
What's the best way to reheat leftover egg rolls?
For maximum crispiness, reheat in an air fryer at 375°F for 3-4 minutes or a skillet with ¼ inch oil over medium heat for 2 minutes per side. Avoid microwaving—they'll become soggy. If reheating from frozen, thaw in the fridge overnight first, then follow the same air fryer method. The exterior will lose some crunch, but the filling stays delicious!
Why did my egg rolls turn out greasy instead of crispy?
Greasy egg rolls usually mean one of three things: oil temperature was too low (below 325°F), you overcrowded the fryer, or the filling was too wet. Maintain 350°F oil and fry 3-4 at a time with plenty of space between them. For extra crispiness, double-fry: first fry for 3 minutes, cool 2 minutes, then fry again for 30 seconds. Also ensure your filling is well-drained before assembling.