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!
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.
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.
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.
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
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!
- 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 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
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.
Did you make this dish?
If you made this dish, I would love to see!
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Authentic Cha Gio (Vietnamese Egg Rolls)
Equipment
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
- 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 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.
- 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.
- 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.
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?
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.
I think she is using Eggroll wrappers and not spring roll wrappers as in your Amazon link.
Use spring roll wrap instead of egg roll wrap
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.
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
Thank you for trying them!
Hi! Do you soak the noodles in water to soften or cook them before adding to the other filling ingredients?
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!
This recipe makes a lot. If I want to freeze them should I cook them first?
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.
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.?
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.
Ok great thank you so much for the advice. Have a great day.
What brand of eggroll wrapperz did you use? Please share!
This is the egg roll wrapper brand I use: https://amzn.to/3NSyeos
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.
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.
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 🙂
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
Just finished making our first batch and they were so nostalgic. Thank you so much! We’ll definitely be making these again.
Thank you for making them! I’m so happy they make you feel nostalgic because this recipe definitely does that for me too 🙂
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!
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! 🙂
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.
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 🙂
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.
Thank you for sharing! It makes me so happy to hear that your wife enjoyed these egg rolls! Thank you for making this recipe!
How do I store them in the freezer? Do they have to be wrapped individually? Thank you!
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.
Hi,
How do I prep the cassava and onions? Do I mince, grate, or chop? Do I cut the noodles shorter? Thanks
Mince the onions and jicama. And cut the noodles into shorter pieces.
Is it 5 oz of dried or hydrated ear mushrooms? 5 oz dried seems like A LOT.
That’s a good question! Hydrated wood ear mushrooms.
Can you make the egg roll filling a day ahead and then roll it the next day? Thanks
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.
Oh saweeet! Super excited to make this ! Thank you!