From the Kitchen to Your Plate: Experience delicious Vietnamese Fried Spring Rolls

Crunchy Delights: How To Make Vietnamese Spring Rolls Fried

Written by Merry Taylor

Vietnamese Fried Spring Rolls, or “Cha Gio” in Vietnamese, are a beloved dish known for their crispy texture and flavorful filling. Made with a combination of ground pork, shrimp, mushrooms, and vermicelli noodles, these spring rolls are wrapped in rice paper and deep-fried until golden and crunchy. Served with fresh herbs, lettuce, and a dipping sauce, Vietnamese Fried Spring Rolls are a popular appetizer or snack, offering a delightful blend of savory, crispy, and aromatic flavors in every bite.

History and Origins

The dish known as crispy spring rolls/crunchy spring rolls, originated from China. However, when it spread to Vietnam, this dish underwent various adaptations and adjustments to reflect the diverse culinary culture of the country. Below are some basic differences in terminology and preparation methods for Vietnamese spring rolls fried across different regions of Vietnam:

– Northern Region: Cha Gio or Nem Ran

In the northern region, the dish is commonly referred to as “Nem Ran”.

“Cha Gio” in the North typically features small and elongated rolls with thin and crispy wrappers. The filling usually consists of pork or shrimp, tightly wrapped in a layer of flour or rice paper before frying.

– Central Region: Cha Ram

In the central region, the dish is known as “Cha Ram”.

“Cha ram” in the Central region tends to have larger rolls compared to “Cha Gio” in the North, with thicker and crunchier wrappers. The filling can include pork, shrimp, or a combination of both, rolled in a layer of flour or rice paper before frying.

– Southern Region: Cha Gion

In the southern region, the dish is commonly called “Cha Gion”.

“Cha gion” in the South typically features small to medium-sized rolls with thin and crispy wrappers. The filling often includes pork or shrimp, or a combination of both, rolled in a layer of flour or rice paper before frying.

Despite the differences in terminology and preparation methods, “Cha Gio”, “Cha Ram”, or “Cha Gion” all carry the distinctive cultural essence and flavors of Vietnam, reflecting the diversity and richness of the country’s culinary traditions.

Cha Gio Recipe


  • Ground pork: 200g
  • Fresh shrimp, peeled and deveined: 200g
  • Fresh shiitake mushrooms, finely chopped: 50g
  • Shallots, finely chopped: 50g
  • Green onions, finely chopped: 50g
  • Jicama (also known as yam bean or kohlrabi), julienned: 50g
  • Carrots, julienned: 50g
  • Vermicelli noodles (soaked and cut short): 50g
  • Eggs: 1
  • All-purpose flour: 2-3 tablespoons
  • Ground black pepper: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Seasoning powder (optional): 1/2 teaspoon
  • Vegetarian seasoning powder (if vegetarian – optional): 1/2 teaspoon
  • Rice paper wrappers (thin variety): 20-25 sheets
  • Cooking oil (enough for deep frying)


Step 1. Prepare the ingredients

  • Gather all the ingredients listed above, and prepare them by chopping them finely and having them ready.

Step 2. Make the filling for the spring rolls

  • In a large bowl, combine the ground pork, fresh shrimp, shiitake mushrooms, shallots, green onions, soaked vermicelli noodles, and other ingredients.
  • Gently mix the ingredients until they are well combined and evenly seasoned.

Step 3. Roll the spring rolls

  • Soak one sheet of rice paper in warm water until it becomes soft.
  • Place about 1-2 tablespoons of the filling mixture onto the bottom part of the rice paper.
  • Roll the rice paper tightly around the filling, folding in the sides halfway to prevent the filling from spilling out.
  • Roll it up neatly and ensure there are no gaps or openings.

Step 4. Fry the spring rolls

  • In a deep frying pan, heat cooking oil over medium heat.
  • Once the oil is hot, carefully place each spring roll into the pan.
  • Fry until the spring rolls are golden brown and crispy, about 5-7 minutes.
  • Once fried, remove the spring rolls from the oil and place them on paper towels to drain off excess oil.

Step 5. Serving

  • Vietnamese Fried Spring Rolls can be served hot and fresh with a variety of raw vegetables such as lettuce, herbs, and cucumber.
  • Serve with a dipping sauce, such as sweet and sour fish sauce or homemade dipping sauce.

Making a Delicious Viet Spring Rolll Sauce


  • 2 tablespoons fish sauce
  • 2 tablespoons water
  • 1 tablespoon lime juice
  • 1 tablespoon sugar
  • 1 clove garlic, minced
  • 1 small chili, thinly sliced (optional)
  • 1 teaspoon finely chopped carrots (optional)


Step 1: In a small bowl, combine fish sauce, water, lime juice, and sugar. Stir until the sugar is completely dissolved.

Step 2: Add minced garlic, sliced chili (if using), and finely chopped carrots (if using). Mix well to combine.

Step 3: Taste the sauce and adjust the flavor to your liking by adding more lime juice for acidity, sugar for sweetness, or chili for spiciness.

Step 4: Let the sauce sit for at least 10-15 minutes before serving to allow the flavors to meld together.

Step 5: Serve the dipping sauce alongside the Vietnamese fried spring rolls.

Popularity and Influence

Vietnamese Fried Spring Rolls  is not only popular in the country but also beloved and enjoyed worldwide. With the distinctive flavor, crispy texture, and versatility in preparation, spring rolls have become a favorite dish for many, not only in everyday meals but also in festivals, fairs, and celebrations.

In Vietnamese cuisine, Vietnamese Fried Spring Rolls are often served as part of traditional meals and are also an essential component of special events and occasions. Abroad, this dish has also been incorporated into the menus of many Asian restaurants and eateries worldwide, reflecting its influence and appeal to the international culinary community.

Across the globe, the dish is not just a delicious dish but also a symbol of Vietnamese culinary culture and an integral part of the diverse and rich Asian cuisine.

Flavor Combination of Crispy Spring Roll

Here are some suggestions for dishes that pair well with Vietnamese Fried Spring Rolls:

  • Bun Cha Gio (Vietnamese Fried Spring Roll Vermicelli Salad): Combine fried spring rolls with vermicelli noodles, and fresh greens like lettuce, herbs, cucumber, and bean sprouts. Serve with a dipping sauce, or “nuoc cham”, for a refreshing and satisfying meal.
  • Goi Cuon (Vietnamese Fresh Spring Rolls): Use fried spring rolls as a filling for fresh spring rolls along with vermicelli noodles, lettuce, herbs, and shrimp. Roll them up in rice paper and serve with a peanut dipping sauce or hoisin sauce for a light and flavorful appetizer.
  • Banh Mi Cha Gio (Vietnamese Fried Spring Roll Baguette): Place fried spring rolls in a baguette with pickled carrots and daikon, cucumber slices, cilantro, and mayonnaise or chili sauce. Enjoy this crunchy and savory sandwich for a quick and tasty meal.
  • Goi Cha Gio (Salad with Fried Spring Rolls): Add sliced fried spring rolls to a salad bowl with mixed greens, shredded carrots, cucumber, tomatoes, and other fresh vegetables. Serve with a salad dressing or dipping sauce of your choice for a satisfying and nutritious salad.
  • Com Tam (Vietnamese Broken Rice): Top a plate of broken rice with sliced fried spring rolls, grilled pork, shredded pork skin, pickled vegetables, and a fried egg. Drizzle with fish sauce or soy sauce for a flavorful and filling meal.

By pairing Vietnamese fried spring rolls with these dishes, you can create a diverse and delicious dining experience for yourself and your loved ones.

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Merry Taylor

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