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Vietnamese Egg Roll Recipe – Chả giò chiên

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200g minced pork
4 pcs celery
150g fresh prawns
1 pc egg
1/4 tsp salt
1/2 tbsp sesame oil
300ml soya sauce
20 pcs rice paper
300ml cooking oil

Vietnamese Egg Roll Recipe – Chả giò chiên

  • Serves 3
  • Easy


Vietnamese Egg Roll (or Spring Roll / Chả giò chiên) is without saying one of the most popular delicacies of Vietnam. It is a great example of the rustic but refined Vietnamese food culture that has become well known across the globe. The locals enjoy dipping the crispy deep fried rolls in mixed sweet and sour fish sauce for the complete taste.

In a previous post, we introduced an unconventional method for making Vietnamese spring rolls / egg rolls. Since then we have received various inquiries on the standard way for making this dish. Hence today we are showing you the traditional Vietnamese Egg Roll Recipe. With this recipe, we are using fresh prawns, minced pork and some raw herbs as the ingredient for the rolls. It’s a no-frill, low-cost method that guarantees to give you an authentic Vietnamese egg roll taste. The steps are really simple and easy to follow so let’s enter the kitchen and start making Chả giò chiên today!

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5 mins

Wash and peel off the prawn shells before mincing them. Dip the celery quickly in boiling water, take out and cut into small pieces. Add the minced pork, prawns and celery into a large bowl.

5 mins

Add 1/4 tsp salt, 1/2 tbsp sesame oil and 1/2 tbsp soya sauce into the bowl, and mix well. Beat the egg.

15 mins

Paste the beaten egg onto each piece of rice paper. Place the rice papers on a flat surface, scoop an appropriate portion of meat and prawn mixture onto each piece and one by one wrap them into rolls.

15 mins

Add 300ml of cooking oil into a small but non-shallow pot, so that the oil level is deep enough to cover the whole rolls. Preheat the oil then deep fry the egg rolls until gold brown. Scoop out and let dry.



Place the fried egg rolls onto a plate with some accompanying herbs and raw vegetables. Enjoy with fish sauce or chili sauce. Thanks for reading!


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