Skip to content

Spring Rolls

Cha Giò thit/Cha Giò Chay

Recipe by Jenny Lam

Cha Giò thit/Cha Giò Chay

Spring Rolls

Recipe by Jenny Lam

Prep Time

40 min

Cooking Time

20 min





Our ultimate party food. I swear every Vietnamese child learns how to peel spring roll paper before they learn how to write! I have a naughty habit of eating the spring roll wrapper raw. Don’t knock it until you try it! Traditionally, spring rolls are served with nuoc mam chua, lettuce leaves and mint, so you can wrap them up for added freshness.
Crispy Spring Rolls - Vietnamese cooking



500g pork mince (or 500g shredded
cabbage for vegetarian option) 400g taro, grated
500g carrot, grated
1 medium brown onion, minced
50g dried vermicelli noodles, soaked in cold water, cut into 10cm lengths
10g dried sliced wood ear mushroom, rehydrated, minced*
½ tbsp ground black pepper
1 tsp salt
1 tbsp fish sauce
1 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp sugar

Spring roll glue

⅓ cup plain flour
½ cup cold water
1 egg, beaten

Share Recipe

Share on facebook
Share on twitter
Share on whatsapp
Share on email
Share on print


For filling, mix all ingredients together really well and leave to marinate for at least half an hour. Put in the fridge until ready to use.

If you are using flour, place in a small mixing bowl and add cold water, stirring until a thick glue forms (Alternatively, beat one egg.)

To roll the spring rolls (pictured overleaf), turn the wrapper so it is in a diamond shape facing you. Fold the edge closest to you up towards
the center and spoon a heaped tablespoon of filling about 1cm above the bottom flat edge.

Make the filling into a log shape about 10cm long in the middle of the wrapper. Fold in the two corners, keeping the vertical edges as straight as possible and hugging the filling as tightly as possible, to make an envelope shape. Press the wrapper all around the filling to remove air bubbles before slowly rolling the spring roll from the bottom edge up to the top. Add a tiny bit of the glue or egg wash to the top corner to seal the spring roll.

Set the deep fryer to 180C and fry in batches until golden brown on the outside (about eight to 10 minutes).

*Easily found at any Asian supermarket.



Storage: Can be frozen once rolled. When ready to cook, microwave 10 at a time for a minute before frying.


learn to cook with authentic

Vietnamese Flavours

Make & bottle your own vegetable pickles easily! A pop of acidity & crunch always brings so much joy & freshness to every meal.


More Recipes

Some of the recipes you can expect in my cookbook

Whether you use a drip filter or coffee shots, this will keep you buzzing for hours. The…
Five ingredients never tasted so good. A simple 20 minute seafood recipe from start to finish!
This is a Vietnamese favourite. I’m proud to say this recipe was handed down to me from my mum…