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    Home » Recipes » Appetizers
    Mar 19, 2022(updated Sep 14, 2023)

    Authentic Cha Gio (Vietnamese Egg Rolls)

    4.98 from 34 votes

    37 Comments

    by Becca Du

    Jump to Recipe Jump to Video Print Recipe

    Cha gio or Vietnamese egg rolls is one of my favorite Vietnamese dishes, appearing at dinner parties and family dinners alike. It is such a versatile dish that can be eaten as an appetizer dipped in nuoc cham or in a vermicelli bowl like bun cha gio. This blog post will teach you how to make a large batch of authentic cha gio, and how to achieve consistent results every time!

    A plate of cha gio

    I was going through in my head which Vietnamese recipes I have not made yet because there really aren’t that many left, and I was like I haven’t made egg rolls! Cha gio remains one of my favorite dishes in Vietnamese culture, and it’s definitely one of the most popular. It can be eaten in a variety of different ways and is actually really easy to store.

    My mom usually makes 50 at once and freezes most of them for later. When she’s ready to have some, she pulls out a few, fries them, and serves them. This recipe is one that me and her have made for years (over 30 years and counting!), so it has been tested many times over.

    cha gio

    What is cha gio?

    Vietnamese egg rolls are called Cha Gio. They are made with ground meat (usually pork), mushrooms, noodles, and diced vegetables (usually carrots or jicama) all wrapped in rice paper. Like a lot of other Vietnamese dishes, there is no standard version of this recipe. Every cha gio recipe varies by family or individual. My version, or rather my mom’s version, of cha gio uses ground pork, minced shrimp, wood ear mushrooms, cellophane noodles, and diced jicama for the filling.

    For the crispy exterior, she uses egg roll wrappers instead of rice paper which is pretty non-traditional. The use of wheat-based egg roll wrappers became more common in Western countries because they last longer than rice paper. Cha gio made with rice paper only lasts a few hours because the skin becomes soggy quickly.  Those made with egg roll wrappers last a few months with proper storage.

    What is the difference between Chinese and Vietnamese egg rolls?

    The biggest difference between Chinese and Vietnamese egg rolls is the filling. Vietnamese egg rolls use Vietnamese ingredients such as wood ear mushrooms and fish sauce whereas these ingredients would not be found in Chinese egg rolls.

    filling ingredients

    Ingredients, Substitutions & Adjustments

    • Ground pork – The most traditional meat used in these egg rolls. I would definitely try to use ground pork if you can, but if you need a substitute, use ground chicken.
    • Shrimp – Shrimp adds a bit of sweetness to this dish.
    • Wood ear mushrooms – Adds texture and umami flavor to these egg rolls. If you can’t find wood ear mushrooms, use shiitake mushrooms.
    • Cellophane noodles (fensi) – These are the thin clear noodles you see in Asian grocery stores. Make sure to soak the noodles before adding them to the other ingredients. If you can’t find this ingredient, I would just leave it out.
    • Yellow onion – Adds sweetness and texture to this dish.
    • Jicama – Adds sweetness and texture to this dish. Use daikon or turnip as a substitute.
    • Eggs – Binds the filling together.
    • Salt and pepper for seasoning
    • Granulated sugar – Adds sweetness to the dish.
    • Sesame oil & fish sauce – Adds a smoky and umami flavor to the dish.
    • Egg roll wrappers – This is used to form the egg rolls. I would use any brand of egg roll wrapper you can find. If you can’t find egg roll wrappers, use rice paper. Rice paper is the more traditional wrapper used for Vietnamese egg rolls.
    • Neutral oil for frying – I use vegetable oil but any kind of neutral oil should work.

    Which brand of egg roll wrappers should you use?

    I’ve tested a few different brands of egg roll wrappers and they’re definitely not all the same. The ones that I like to use the most is the Wei Chuan spring roll wrapper shells or the Spring Home spring roll pastry. Both egg roll wrappers have a nice springy texture that enables you to wrap the egg roll tightly. They also fry really well.

    These wrappers need to be stored frozen if you don’t use them right away. Before you use them, make sure to defrost them before. Otherwise, they will rip.

    mixed filling

    How to make cha gio

    Cha gio can be a labor of love, but it is so worth it in the end! Also make sure to not lose hope when you make these. It took me awhile to get them right!

    Making the egg roll filling

    step 1 rolling
    Fold the bottom up and add some filling
    step 2 rolling
    Fold the left and right edges over the center so it looks like an envelope
    step 3 rolling
    Roll from the bottom upward
    step 4 rolling
    Keep rolling upward until you finish rolling your egg roll
    How to roll cha gio (step-by-step photos)

    First make the filling. Add the ground pork, shrimp wood ear mushrooms, cellophane noodles, onions, and jicama to a large bowl. Separate the yolk from the egg whites. Add the egg yolks to the mixture, and set aside the egg whites in a small bowl. Lastly, add the garlic salt, pepper, granulated sugar, sesame oil, and fish sauce to the mixture. Mix everything together using your hands or a large spoon. Take a small piece of the filling and sear it on the stove. Once done cooking, taste it to check for seasoning. If it tastes bland, add more salt.

    How to Wrap Egg Rolls (Step-by-Step Instructions)

    Once you’re satisfied with the filling, you can now start rolling your egg rolls!

    1. Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond.
    2. Fold the bottom corner up about 2/3 up the wrapper (see picture for reference).
    3. Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long.
    4. Fold the left and right edges tightly over the filling, so it now looks like an open envelope.
    5. Grab the bottom of the egg roll and begin rolling it tightly. When you get to the end of the wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll. Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.

    Frying your egg rolls

    Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using. Fry for ~10 minutes until golden brown on all sides. If the oil doesn’t fully cover your egg rolls, fry for 5 minutes on each side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through. Place egg rolls on paper towels to soak up excess oil and serve! Eat with fresh herbs or in a vermicelli bowl.

    Cha Gio Video

    rolled egg rolls

    Tips on how to make the perfect cha gio

    Roll your egg rolls TIGHTLY

    Make sure your egg rolls are as tight as possible. Any small opening will allow oil to seep inside, and your egg roll wrapper will break apart.

    Don’t use too much filling and spread it out evenly

    The key to getting a uniform shape is to shape your filling evenly! It also helps your egg roll cook all the way through. I usually aim to use 3 tablespoons of filling, spreading it out 4 inches wide and 3/4 of an inch thick. See images above for reference.

    How do you make sure your egg rolls fry evenly?

    Definitely take your time frying these things. I like to keep my temperature around 270 degrees F so the egg roll cooks through and it is golden brown on all sides.

    How do you store cha gio?

    My mom does this a lot. She usually makes a huge batch and fries only some of them. She then puts the rest in a freezer bag to store for later. Every time she wants to make a few, she heats up some oil and throws them in. The egg rolls should keep for ~3 months in the freezer.

    How do you eat cha gio?

    Traditionally, you can eat egg rolls 2 ways. You can wrap them in lettuce and some herbs and dip them in nuoc cham. This is how Vietnamese people eat them as an appetizer. Or you can eat them with vermicelli noodles, fresh herbs, and pickled vegetables in dishes like bun cha gio and bun thit nuong.

    How do you reheat cha gio?

    The best way to reheat cha gio is in a toaster oven or oven. I would highly recommend you don’t use a microwave because the skin does not get crispy. And your egg rolls should be crispy on the outside. My mom usually uses the toaster oven because it warms the inside and keeps it soft while crisping up the outside. An air fryer also works for this purpose.

    cha gio

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    A plate of cha gio

    Authentic Cha Gio (Vietnamese Egg Rolls)

    Becca Du
    My mom's recipe for authentic cha gio or Vietnamese egg rolls filled with ground pork, wood ear mushrooms, onion, and jicama.
    4.98 from 34 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 45 minutes mins
    Course Appetizer, Main Course
    Cuisine Vietnamese
    Servings 40 egg rolls
    Calories 148 kcal

    Equipment

    • Candy Thermometer

    Ingredients
     
     

    • 1 ½ lb ground pork
    • ½ lb shrimp minced
    • 5 oz wood ear mushrooms hydrated, minced
    • 8 oz cellophane noodles cut into 1 inch long strips
    • 1 large yellow onion minced
    • 16 oz jicama minced
    • 2 eggs
    • 1 tbsp garlic salt
    • 1 tbsp pepper
    • 1 tbsp granulated sugar
    • 1 tsp sesame oil
    • 5 tsp fish sauce
    • 2 packages egg roll wrappers

    Instructions
     

    Making the filling

    • Add the ground pork, shrimp wood ear mushrooms, cellophane noodles, onions, and jicama to a large bowl. Make sure to soak the cellophane noodles to soften them before adding them to the bowl.
    • Separate the yolk from the egg whites. Add the egg yolks to the mixture, and set aside the egg whites in a small bowl.
    • Lastly, add the garlic salt, pepper, granulated sugar, sesame oil, and fish sauce to the mixture. Mix everything together using your hands or a large spoon.

    Rolling the egg rolls

    • Take a small piece of the filling and sear it on the stove. Once done cooking, taste it to check for seasoning. If it tastes bland, add more salt.
    • Once you’re satisfied with the filling, you can now start rolling your egg rolls! Take one egg roll wrapper and place it flat on a plate, so it is shaped like a diamond. Fold the bottom corner up about 2/3 up the wrapper (see picture for reference).
    • Place 3 tablespoons of the filling at the bottom of the wrapper. This is the edge of the wrapper closest to you. Pinch the filling it so it is evenly distributed and about 4 inches long. 
    • Fold the left and right edges tightly over the filling, so it now looks like an open envelope. Grab the bottom of the egg roll and begin rolling it tightly.
    • When you get to the end of the egg roll wrapper, dip your finger into the egg whites and wet the top corner of the wrapper. This is the glue that will seal your egg roll.
    • Finish rolling your egg roll. Repeat this process until you run out of egg roll wrappers or filling.

    Frying the egg rolls

    • Heat neutral oil to 270 degrees F (132 degrees C). Use enough oil, so it comes 1 inch up the pan or pot you’re using.
    • Fry for ~10 minutes until golden brown on all sides. If the oil doesn’t fully cover your egg rolls, fry for 5 minutes on each side. Make sure to keep the temperature around 270 degrees, so the egg roll fries slowly and your filling cooks through.
    • Place egg rolls on paper towels to soak up excess oil and serve! Eat with fresh herbs or in a vermicelli bowl.

    Video

    Notes

    1. Roll your egg rolls TIGHTLY – Make sure your egg rolls are as tight as possible. Any small opening will allow oil to seep inside, and your egg roll wrapper will break apart.
    2. Don’t use too much filling and spread it out evenly – The key to getting a uniform shape is to shape your filling evenly! It also helps your egg roll cook all the way through. I usually aim to use 3 tablespoons of filling, spreading it out 4 inches wide and 3/4 of an inch thick. See images above for reference.
    3. How do you make sure your egg rolls fry evenly? – Definitely take your time frying these things. I like to keep my temperature around 270 degrees F so the egg roll cooks through and it is golden brown on all sides.
    4. How do you store egg rolls? – My mom does this a lot. She usually makes a huge batch and fries only some of them. She then puts the rest in a freezer bag to store for later. Every time she wants to make a few, she heats up some oil and throws them in. The egg rolls should keep for ~3 months in the freezer.
    5. How do you eat egg rolls? – Traditionally, you can eat egg rolls 2 ways. You can wrap them in lettuce and some herbs and dip them in nuoc cham. Or you can eat them in a vermicelli bowl with vermicelli noodles, fresh herbs, and pickled vegetables.
    6. How do you reheat cha gio? – The best way to reheat cha gio is in a toaster oven or oven. I would highly recommend you don’t use a microwave because the skin does not get crispy. And your egg rolls should be crispy on the outside. My mom usually uses the toaster oven because it warms the inside and keeps it soft while crisping up the outside. An air fryer also works for this purpose.

    Nutrition

    Serving: 1egg rollCalories: 148kcalCarbohydrates: 20gProtein: 7gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 37mgSodium: 420mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 3mgCalcium: 27mgIron: 1mg
    Keyword cha gio, cha gio recipe, Vietnamese egg roll recipe, Vietnamese egg rolls
    Tried this recipe?Let us know how it was!
    If you love this post, share it!
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    Comments

    1. Karen says

      May 14, 2021 at 3:39 pm

      I have a silly question. Every time I see a picture of a Vietnamese egg roll they are flawlessly smooth. I used to work with someone who would bring them in and again, smooth. When I try to make egg rolls, they look like the Chinese takeout version… Kind of bumpy on the surface. Am I doing something wrong?

      Reply
      • Becca says

        May 14, 2021 at 4:16 pm

        Hi Karen! Unfortunately, I am not sure why they are bumpy on the surface. I will say if you fry at a low temperature, you should be fine.

        Reply
        • Karen Callahan says

          September 21, 2023 at 4:28 pm

          I think she is using Eggroll wrappers and not spring roll wrappers as in your Amazon link.

          Reply
      • Amy says

        November 09, 2021 at 8:51 pm

        Use spring roll wrap instead of egg roll wrap

        Reply
        • Becca says

          November 10, 2021 at 12:04 pm

          Thanks for the feedback! I personally prefer the egg roll wrapper because it’s less greasy than spring roll wrappers. Spring roll wrappers tend to absorb more oil.

          Reply
    2. Kay Campbell says

      July 16, 2021 at 8:44 am

      These are great—-I use shrimp paste and
      palm sugar —-spending time in Saigon —I was told I had to—and a chili pepper that I brought back seeds—-I travel alone and it was most wonderful food and people —
      I live in Baja Mexico and have to bring supplies from California —Kay Campbell

      Reply
      • Becca says

        July 16, 2021 at 9:04 am

        Thank you for trying them!

        Reply
    3. Emmeline S says

      July 30, 2021 at 12:00 pm

      Hi! Do you soak the noodles in water to soften or cook them before adding to the other filling ingredients?

      Reply
      • Becca says

        July 30, 2021 at 12:04 pm

        Hi Emmeline! Yes, soak the noodles first to soften them before adding to the other filling ingredients. Let me know if you have more questions!

        Reply
    4. Patricia says

      August 10, 2021 at 12:46 pm

      This recipe makes a lot. If I want to freeze them should I cook them first?

      Reply
      • Becca says

        August 10, 2021 at 2:38 pm

        Hi Patricia. No, I would roll them all and freeze the one’s you want to save for later. Only cook the ones you want to eat.

        Reply
    5. Lorenzo Malachino says

      September 12, 2021 at 1:37 pm

      5 stars
      I have a question regarding freezing chả giò, when I take them out of the freezer do I need to let them thaw before frying them.?

      Reply
      • Becca says

        September 12, 2021 at 5:06 pm

        Nope! Just put them in the oil and fry until it’s golden brown on all sides. If you thaw the egg rolls, they will become soggy.

        Reply
        • Lorenzo Malachino says

          September 13, 2021 at 12:22 pm

          5 stars
          Ok great thank you so much for the advice. Have a great day.

          Reply
    6. Julie Vang says

      November 17, 2021 at 8:59 am

      What brand of eggroll wrapperz did you use? Please share!

      Reply
      • Becca says

        November 22, 2021 at 12:25 pm

        This is the egg roll wrapper brand I use: https://amzn.to/3NSyeos

        Reply
        • Karen Callahan says

          September 21, 2023 at 10:12 am

          When I click on the amazon link you posted that you use, it comes up with spring roll wrappers not egg roll wrappers. Egg roll wrappers do have a bumpy texture when you fry them.

          Reply
          • Becca Du says

            September 21, 2023 at 10:19 am

            Hi Karen. For me, spring roll wrappers were always the clear wrappers used to make spring rolls and they’re made with rice. Gluten based wrappers like the one I linked I always called egg roll wrappers because I use them to make egg rolls. Different brands have different versions of egg roll wrappers. I like Spring Home because it does give you a thin, crispy, smooth result. It is true some egg roll wrappers are bumpy on the surface. Those tend to be thicker than these, and I personally don’t prefer them.

            Reply
    7. Christine says

      December 30, 2021 at 12:07 pm

      So glad I came across this recipe. My mother passed away and I only found the recipe I scribbled down when I was a teenager. “Half a fistful of this, a few shakes of fish sauce,” etc. So it’s nice to see a similar recipe with measurements 🙂

      Reply
      • Becca says

        December 30, 2021 at 12:13 pm

        Thank you for sharing! I’m so sorry for your loss. I’m glad I could be a small part of honoring your mother 🙂 And my mom has similar recipe measurements lol

        Reply
        • Christine says

          December 30, 2021 at 3:55 pm

          5 stars
          Just finished making our first batch and they were so nostalgic. Thank you so much! We’ll definitely be making these again.

          Reply
          • Becca says

            December 30, 2021 at 7:34 pm

            Thank you for making them! I’m so happy they make you feel nostalgic because this recipe definitely does that for me too 🙂

            Reply
    8. Mary says

      January 01, 2022 at 2:41 pm

      5 stars
      I made these yesterday and they were delicious! I have tried many cha gio recipes and yours had the best balance of flavors. I made them first with bahn trang rice paper wrappers (my favorite!) to eat right away. I wrapped the rest of the filling in spring roll wrappers, since I am not sure if you can freeze bahn trang wrappers successfully? I also wanted to point out that your frying technique allowed me to fry bahn trang without them sticking together and falling apart. It never occured to me to fry them in a shallow amount of oil. I would fry them in oil where they were floating and they would inevitably end up sticking together. Lastly, I want to say your nuoc mam recipe is THE BEST! My husband loved it. The cha gio and nuoc mam deserve 10 stars. Thank you so much for sharing. Love your site! Happy New Year!

      Reply
      • Becca says

        January 02, 2022 at 9:51 am

        Thank you so much for trying the recipe and for the kind words! I’m so excited you and your husband loved both the egg rolls and nuoc cham! 🙂

        Reply
    9. Matt C says

      April 06, 2022 at 5:04 pm

      5 stars
      Not as good as my mom’s 🌝 but still very good! I personally could go with a little less onion as well.

      Thanks for sharing! Another recipe that reminds me of meals my mom used to make.

      Reply
      • Becca Du says

        April 07, 2022 at 11:16 am

        Haha I feel like it’s hard to match the flavor of mom’s. But I’m glad you still enjoyed them! Thank you for trying the recipe 🙂

        Reply
    10. Greg says

      June 25, 2022 at 3:33 pm

      5 stars
      I cook for my beautiful wife every day, and she is the ultimate honest critic. She has the best palate of any person I have met. That said, we have been on a Vietnamese cooking kick for about 8-9 years, and this is the best cha gio recipe I have found. Wife loves it without any modifications. I was in Vietnam for 3 yours in the sixties and it is as I remembered it. Thank you for sharing this with us.

      Reply
      • Becca Du says

        June 25, 2022 at 11:31 pm

        Thank you for sharing! It makes me so happy to hear that your wife enjoyed these egg rolls! Thank you for making this recipe!

        Reply
    11. kt says

      August 04, 2022 at 11:24 pm

      5 stars
      How do I store them in the freezer? Do they have to be wrapped individually? Thank you!

      Reply
      • Becca Du says

        August 07, 2022 at 1:28 am

        I don’t usually wrap them individually. I just put them all into one bag. You can wrap them if you’re worried about them sticking together but I haven’t had that issue.

        Reply
    12. Jimmy says

      January 20, 2023 at 7:28 pm

      Hi,

      How do I prep the cassava and onions? Do I mince, grate, or chop? Do I cut the noodles shorter? Thanks

      Reply
      • Becca Du says

        January 21, 2023 at 9:17 am

        Mince the onions and jicama. And cut the noodles into shorter pieces.

        Reply
    13. AznPersuazn says

      April 30, 2023 at 6:56 am

      Is it 5 oz of dried or hydrated ear mushrooms? 5 oz dried seems like A LOT.

      Reply
      • Becca Du says

        April 30, 2023 at 9:29 am

        That’s a good question! Hydrated wood ear mushrooms.

        Reply
    14. Anh says

      September 13, 2023 at 1:41 pm

      Can you make the egg roll filling a day ahead and then roll it the next day? Thanks

      Reply
      • Becca Du says

        September 13, 2023 at 2:06 pm

        Hi Anh. Yes you can! The filling will even taste better because the ingredients have time to marinate overnight. Cover and store the filling in the fridge.

        Reply
        • Anh says

          September 13, 2023 at 2:39 pm

          Oh saweeet! Super excited to make this ! Thank you!

          Reply

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