🌯 Imperial rolls (chả giò)
Imperial rolls are a larger restaurant style of Vietnamese chả giò: rice paper wrapped around a filling of minced pork, shrimp, wood ear mushrooms and glass noodles, then deep-fried until golden and very crisp. They are cut into pieces and served hot with lettuce leaves and fresh herbs for wrapping, as a starter or a shared snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g minced pork
- 150 g shrimp, chopped
- 10 g dried wood ear mushrooms, soaked and chopped
- 50 g glass noodles, soaked and cut short
- 1 carrot, grated
- 2 garlic cloves, minced
- Salt and black pepper
- 12 rice paper sheets
- Oil for deep-frying
Method
- Combine the pork, shrimp, mushrooms, noodles, carrot, garlic, salt and pepper.
- Dip a rice paper sheet in water, add filling, fold in the sides and roll tightly.
- Fry at 170 °C for 8–10 minutes until deep golden.
- Drain, cut each roll in half and serve with lettuce and herbs.
How to make it lighter
- Air-fry or bake the rolls brushed with a teaspoon of oil instead of deep-frying.
- Count rolls before eating — they are dense, and each large roll adds up fast.
- Bulk the filling with extra carrot and mushrooms and less pork.
History
"Imperial rolls" is the name these fried rolls often carry on menus outside Vietnam, especially in France and North America; at home they are simply chả giò or nem rán.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →