Vietnamese Fried Spring Rolls – Chả Giò / Nem Rán (Better than Takeout!)

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Fried until crispy on the outside and filled with a flavorful mix of vegetables and ground pork, this fried spring rolls recipe will definitely make its way onto your list of favorite appetizers!

What are Vietnamese fried spring rolls?

There are two main types of Vietnamese spring rolls: fresh and fried.

In Vietnamese, the fried spring rolls are called chả giò, nem rán, or chả nem, with the names varying by region.

• Nem rán: used primarily in northern Vietnam (especially Hanoi) to describe fried spring rolls.
• Chả giò: commonly used in southern Vietnam (particularly in and around Ho Chi Minh City).
• Chả nem: this term is less common than chả giò and nem rán, but it is sometimes used in central Vietnam and certain northern regions to refer to similar fried spring rolls.

While the terms vary, all these fried rolls share similar ingredients and cooking methods, and they are all typically served with fresh herbs and nước chấm (fish sauce dipping sauce).

In English, simply calling them ‘spring rolls’ can lead to confusion, as it doesn’t distinguish between the fresh and fried versions.

In French, we refer to the fried rolls as nems and the fresh rolls as rouleaux de printemps (spring rolls). It’s interesting how each language develops its own terms for dishes from foreign cuisines, and it’s easy to get lost in translation when discussing foods from different cultures.

Here in Belgium, Vietnamese cuisine is among the most popular Asian cuisines, along with Chinese. I’ve known spring rolls since childhood. A Vietnamese vendor used to sell them at our small town’s Saturday market.

Once you learn the technique for rolling spring rolls, you’ll be amazed at how quickly you can make a big batch. Homemade fried spring rolls are miles better than the store-bought versions you find in the frozen section. Try making them once, and you’ll never go back!

Ingredients

• rice paper wrappers – use wrappers about 22 cm in diameter. This size is ideal for making medium-sized fried spring rolls. Note that pastry or egg-based wrappers are used for Chinese spring rolls, not Vietnamese ones.
• cooking oil – if using a fryer, keep the basket down, especially during the first fry, as spring rolls may stick to the bottom. Rice paper can be especially sticky, so take care.
• lettuce – serve with fresh lettuce leaves. I like to wrap each spring roll in lettuce before dipping it.

filling

• ground pork – pork is the traditional meat for Vietnamese fried spring rolls.
• fish sauce – the main seasoning in the filling, adding authentic umami flavor.
• vermicelli or glass noodles – both can work well. I often use vermicelli, but glass noodles make great spring rolls too. Avoid Korean glass noodles, as their texture isn’t suited for this dish. Cut the noodles into small pieces with scissors to blend well into the filling.
• onion – adds sweetness and depth of flavor.
• carrots – freshly shredded carrots are best. Pre-shredded options don’t have the same fresh taste.
• dried wood ear mushrooms – rehydrate in boiling water, then finely chop. Wood ear mushrooms add texture and earthy flavor.
• bean sprouts – together with carrots and wood ear mushrooms, bean sprouts are among the most traditional vegetables used.
• eggs – lightly beat the eggs and mix them into the filling to help it bind together.
• garlic – adds aromatic depth.
• black pepper and salt – season to taste.

dipping sauce

• sugar – white sugar gives the sauce a touch of sweetness.
• white vinegar – you can substitute rice vinegar if preferred.
• fish sauce – the key ingredient in Vietnamese dipping sauces. Don’t skip it.
• water – to balance the sauce’s intensity.
• garlic – garlic in Belgium tends to be quite strong, so I use just one small clove. In other countries where garlic may be milder, adjust the quantity to taste. Or skip it if you’re not a fan of raw garlic flavor.
• red chilies – small red chilies are spicier and add a great kick to the sauce.
• lime juice – a squeeze of lime adds a fresh citrus note.

Preparation

Prepare the dipping sauce

1. In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.

Make the spring rolls filling

2. Let the dried shiitake mushrooms soak in boiling water for 15 minutes. Then chop the shiitake mushrooms into small bits.

3. Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.

4. Prepare the filling by mixing all filling ingredients together.

Roll the spring rolls

5. Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.

6. Place the rice paper on a clean and wet kitchen towel – that will absorb the excess water and avoid the rice paper from sticking.
7. Place 1 tbsp of filling in a log shape on one border.
8. Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.

9. Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.

10. Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.

11. Remove the spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).

12. Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.

13. Serve with dipping sauce and some lettuce leaves.

Variations of vietnamese fried spring rolls

• Nem Hải Sản (Seafood Spring Rolls) – filled with shrimp, crab, or squid, popular in coastal areas for a light, seafood flavor.
• Nem Cua Bể (Crab Spring Rolls) – square-shaped rolls filled with crab, particularly popular in Hai Phong, with a rich, sweet crab taste.
• Nem Rau (Vegetarian Spring Rolls) – meat-free, made with tofu or mung bean and vegetables, widely enjoyed throughout Vietnam.
• Nem Ốc (Snail Spring Rolls) – filled with snails and herbs like perilla, common in Hanoi, offering a unique chewy texture and earthy flavor.
• Nem Rán Đặc Biệt (Special Mixed Spring Rolls) – a blend of pork, shrimp, and crab for a rich, complex flavor.
• Nem Chay Mít (Jackfruit Vegetarian Spring Rolls) – uses young jackfruit and tofu for a vegetarian, meat-like texture, popular in central Vietnam.
• Nem Nướng (Grilled Spring Rolls) – grilled pork rolls served with rice paper wrappers for a DIY experience, common in the south.
• Nem Cá (Fish Spring Rolls) – fish-filled rolls seasoned with dill and green onion, popular in northern coastal areas.
• Nem Bò Lá Lốt (Beef in Betel Leaf Rolls) – ground beef wrapped in betel leaves and grilled, offering an earthy flavor.
• Nem Chuối (Banana Spring Rolls) – a dessert roll made with banana, deep-fried for a caramelized sweetness.

How to serve vietnamese fried spring rolls?

To serve fried spring rolls, arrange them on a platter and garnish with fresh herbs like mint and cilantro, along with lime wedges for a refreshing touch.

Accompany them with a small bowl of nước chấm, a traditional dipping sauce made from fish sauce, sugar, lime juice, and garlic.

Offer fresh lettuce leaves for wrapping the rolls, along with a selection of herbs, pickled vegetables like carrots and daikon, and a side of vermicelli noodles.

A light salad can provide a refreshing contrast, and for those who enjoy heat, sliced fresh jalapeños or other chilies can be served on the side.

Pair everything with traditional Vietnamese beverages like iced tea or coconut water to complete the meal.

Storing, freezing and reheating

storing

Let freshly fried spring rolls cool to room temperature. Store in an airtight container in the refrigerator for up to 3-4 days, using parchment paper between layers to prevent sticking.

Reheat in an oven or air fryer to restore crispiness.

Freezing

Fry the spring rolls once for 5 minutes, then cool completely. Transfer to freezer-safe bags or airtight containers, removing as much air as possible. They can be frozen for up to 2-3 months.

When reheating frozen spring rolls, thaw in the refrigerator overnight or cook directly from frozen. Fry in oil for about 4-6 minutes or bake/air fry at 375°F (190°C) for 15-20 minutes until crispy.

Emma’s tips

• Don’t overfill the rice paper – use just the right amount of filling to ensure easy rolling and prevent tears in the rice paper. Overfilling can lead to soggy spring rolls and make it difficult to achieve a neat, tight roll.
• Roll tightly – ensure that the spring roll is rolled tightly to maintain its shape during frying. A tight roll helps keep the filling contained and ensures even cooking.
• Don’t overcrowd the pan when frying – fry the spring rolls in small batches to prevent them from sticking together and to ensure even cooking. Overcrowding can lower the oil temperature, resulting in greasy and unevenly cooked rolls.
• Double-fry for extra crispiness – if you prefer extra crunch, consider double-frying the spring rolls. Fry them once until golden, let them cool, and then fry again just before serving for added crispiness.
• Cool before storing – allow fried spring rolls to cool completely before storing them or freezing them. This prevents moisture buildup, which can make them soggy.