🥢 Chả giò (Vietnamese fried spring rolls)

Name: Chả giò (Vietnamese fried spring rolls)
Total time: 60 min
Yield: 4
Cuisine: Vietnam · South
Ingredients: 250 g minced pork; 150 g shrimp, finely chopped; 10 g dried wood ear mushrooms, soaked and chopped; 40 g vermicelli, soaked and cut short; 2 garlic cloves and 1 shallot, minced; 1/2 tsp black pepper, salt; 16 rice paper sheets; Oil for deep-frying; Lettuce, mint and cilantro to serve

Origin: Vietnam · South

352kcal

per serving · 150 g

235kcal

per 100 g

15 gProtein10 g / 100 g

20 gFat13 g / 100 g

30 gCarbs20 g / 100 g

Chả giò are small Vietnamese spring rolls wrapped in rice paper and deep-fried until blistered and crisp. The filling is minced pork and chopped shrimp mixed with wood ear mushrooms and soaked vermicelli, seasoned with pepper and garlic. They are eaten hot, wrapped in lettuce with fresh herbs, as a starter or on top of noodle bowls.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: pork, shrimp

Not veganbecause of: pork, shrimp

Contains porkbecause of: pork

Contains glutenbecause of: vermicelli

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Fish

What it is made of

rice paperporkshrimpwood ear mushroomsvermicelli

Recipe

4 servings60 min

Ingredients

250 g minced pork
150 g shrimp, finely chopped
10 g dried wood ear mushrooms, soaked and chopped
40 g vermicelli, soaked and cut short
2 garlic cloves and 1 shallot, minced
1/2 tsp black pepper, salt
16 rice paper sheets
Oil for deep-frying
Lettuce, mint and cilantro to serve

Method

Mix the pork, shrimp, mushrooms, vermicelli, garlic, shallot, salt and pepper.
Briefly dip each rice paper sheet in water and lay it flat.
Place a spoonful of filling near the edge, fold in the sides and roll up tightly.
Deep-fry at 170 °C in batches for 8–10 minutes until golden and crisp.
Drain on paper towels and serve with lettuce and herbs for wrapping.

How to make it lighter

Deep-frying is where most fat comes from: bake the rolls at 200 °C, brushed lightly with oil, for a lighter version.
Wrap each roll in lettuce with plenty of herbs so two or three rolls feel like a full portion.
Use lean pork mince and a larger share of shrimp and mushrooms.

History

Chả giò is the southern Vietnamese name for these rolls; in the north they are called nem rán. They are a fixture of family feasts and the Lunar New Year (Tết) table across Vietnam.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Chả giò (Vietnamese fried spring rolls) and every other dish, with calories and macros for each. Ate only half? Slide it.

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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 →