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Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls) on a platter with dipping sauce and herbs.

Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)

A recipe for Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls) from the cookbook, Tasting Vietnam, by Anne-Solenne Hatte! A pork vegetable filling is wrapped in rice paper and deep-fried until golden.
Course Appetizer
Cuisine Vietnamese
Keyword fried, pork, spring roll, Vietnam, Vietnamese
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 20 minutes
Servings 15 Rolls


Chả Giò Thịt Heo (Vietnamese Pork Spring Rolls)

  • 1/2 ounce (15 grams) dried vermicelli noodles I used mung bean thread noodles/cellophane noodles
  • 1/4 cup (5 grams) dried wood ear mushrooms
  • 1 small onion (3 1/2 ounces, 100 grams)
  • 5 1/2 ounces (150 grams) ground pork shoulder
  • 1/2 cup (50 grams) shredded carrots
  • 1 egg
  • 2 teaspoons (10 grams) nuoc mam fish sauce
  • 1/3 teaspoon (2 grams) fine salt
  • 3/4 teaspoon (2 grams) freshly ground black pepper
  • 15 rice paper wrappers (6 1/4 inches, 16 centimeters) in diameter
  • 4 1/4 cups (1 liter) sunflower oil
  • A few lettuce leaves
  • Fresh cilantro
  • Fresh mint

Spring Roll Dipping Sauce:

  • 2 cloves (6 grams) garlic
  • 1 1/2 tablespoons (20 grams) sugar
  • 3 1/2 tablespoons (50 grams) nuoc mam fish sauce
  • 2 tablespoons (30 grams) rice vinegar or lime juice


For the filling:

  • Soak the vermicelli and mushrooms separately in warm water for 30 minutes.
  • Coarsely cut the vermicelli and finely dice the mushrooms.
  • Peel and thinly slice the onions.
  • In a bowl, mix the ground meat with the shredded carrots, onion, noodles, chopped mushrooms, and beaten egg.
  • Season with the nuoc mam, salt, and pepper.

For the spring rolls:

  • Boil water and pour into a large bowl. Soak a clean cloth in the water, wring it out, and lay over a table or large tray.
  • Soak the rice paper wrapper in the hot water and lay out over the cloth.
  • Make a 3/4 ounce (20 gram) ball of filling, about 2 teaspoons, and place it centered at the bottom of the wrapper.
  • Partly roll up the wrapper tightly around the filling and flatten the sides to remove any air.
  • Fold the sides over and finish rolling. Repeat the process to make fifteen rolls.

Cooking and finishing:

  • Heat the sunflower oil to 210˚F (100˚C) in a saucepan.
  • Lower five rolls at a time into the pan, then gradually increase the heat to 300˚F (150˚C) without touching or moving them until they turn light golden. Then remove and drain off excess oil in a colander or on paper towels.
  • Before serving, deep-fry again at 350˚F (180˚C) in the same oil for 2 to 5 minutes, depending on the color, then drain.
  • Serve with a lettuce leaf, fresh cilantro, mint, and spring roll dipping sauce.

To make the Spring Roll Dipping Sauce:

  • Peel and mince the garlic.
  • Heat 1/3 cup plus 1 1/2 tablespoons (100 grams) water, add the sugar, and wait for the mixture to cool.
  • Mix in the nuoc mam, vinegar, and minced garlic (I also added a few red chili slices).