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fried spring rolls on a plate with brown dipping sauce on the side

Vietnamese Egg Rolls (Cha Gio)

Seasoned ground pork and vegetables stuffed inside thin wheat spring roll wrappers and deep fried....these Vietnamese Egg Rolls, or Cha Gio, are addictively delicious, and not hard to make at all!
Course Appetizer
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 105kcal



  • Soak the bean threads and wood ear mushrooms in hot water until soft. Soak them in separate bowls as the bean thread will take longer to soften. 
  • While they are soaking, grate the jicama. Once grated, use your hand to squeeze out any excess water. Add to a large bowl.
  • Once the woodear mushrooms are softened (about 30 minutes), squeeze out the excess water and slice into thin strips (discard the knobby part in the center of it). Add to the bowl. 
  • Drain the bean threads thoroughly. Cut them into 1 inch pieces using kitchen shears. Place in the bowl with the jicama and mushrooms.
  • Add the pork, salt, sugar, white and black pepper, carrot, garlic, and fish sauce to the bowl and mix well.
  • Place 2 tablespoons of the mixture on a spring roll wrapper at the bottom corner.
  • Fold the ends inward and roll up until only the tip of the wrapper is showing.
  • Dampen the tip with the egg white and seal.
  • Place on a baking sheet or other large flat surface. Continue until all the mixture is gone. 
  • Fill a dutch oven with about 2 ½ inches of cooking oil. It should be a high smoke point oil like canola, vegetable or peanut oil.
  • Heat the oil to 325F degrees and fry the egg rolls in batches for 5-8 minutes, or until they have turned golden brown, turning once half way through.
  • Remove from oil and place on a metal rack to drain. Once drained, they can be kept in a 200F degree while you cook the remaining batches. 
  • Serve these Vietnamese egg rolls with Nuoc Cham.



  1. Keep the finished egg rolls in a 200F degree to keep them warm while you cook remaining batches.
  2. You can omit the woodear mushrooms if you need to.
  3. The egg rolls should be golden brown on the outside when done. 
  4. Use a thermometer to make sure the oil stays at 325F degrees.
  5. Drain the egg rolls thoroughly on a wire rack to ensure they don't get greasy. Put paper towels under the wire rack for easy cleanup.
  6. To freeze before cooking: Place the uncooked egg rolls on a baking sheet and put the directly in the freezer for 3 hours. Once frozen, place the in a freezer bag and store for up to a month. To cook from frozen, fry them directly from the freezer in 325F degree oil for 7-10 minutes.
  7. To freeze after cooking: Cook them according to the instructions, then place them on a baking sheet directly in the freezer for 3 hours. Store them in a freezer bag for up to one month. Cook them straight from frozen in 325F degree oil for about 3-5 minutes, until warmed through.


Serving: 2egg rolls | Calories: 105kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 198mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg