How To Make Eggrolls (Chả Giò)

I literally had to call my mom for this recipe. Chả Giò is probably my mom‘s signature dish. Every single gathering we had my mom always made a tray. It was to the point that people would request it from her. So she would often make this growing up.

The irony is because I think my mom made it so much, I didn’t like it as much growing up. So weird right? How sometimes your taste change so much as you grow up. Anyways, this is Coco‘s (my puppy) favorite thing to eat an entire world. And John likes it too so I like to make a batch every now and then.

The filling for these egg rolls is ground pork, carrots, onions, woodear mushrooms, and bean thread noodles. You must soak the noodles in water for about 30 mins beforehand to soften it enough to be cut.

I also saw this trick about spreading the filling into a baking pan and pre-cutting the portions. Let me tell you, it’s a game changer! It makes scooping the meat so much easier beforehand! I highly recommend doing this.

When you fry these (because I don’t want to use too much oil) I fill my pan until its about minimum 2 inches high with cooking oil (for this I used avocado oil). Then flip the egg roll over halfway through cooking.

No worries if you make a big batch, you can always freeze it to fry later!

Though this taste good on its own, I highly recommend serving it with a side of nước chấm sauce! It’s the signature fish sauce mix that is present in almost all the Vietnamese cooking.

Frequently Asked Questions

Q: Can I bake these instead of frying?
A: Yes! Brush the rolls with oil and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through. They won’t be as crispy as fried ones but are a healthier alternative.

Q: How do I store leftovers?
A: Store cooked egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven for the best texture.

Q: Can I use all shrimp or all pork?
A: Absolutely! Feel free to adjust the protein based on your preference.

Without further ado, here is the video and recipe below! I hope you guys enjoyed it, until next time!