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Authentic Crispy Fried Rice Paper Rolls (Chả Giò)

Close-up of several golden brown, lacy crispy rice paper rolls stacked on a white plate.
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Make perfectly crunchy, golden brown fried rice paper rolls using this traditional Vietnamese recipe. These rolls offer a satisfying crunch that fresh summer rolls lack.

Ingredients

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  • 1 pound ground pork
  • 8 ounces raw shrimp, peeled and chopped
  • 4 ounces taro root, peeled and shredded
  • 4 ounces wood ear mushrooms, soaked and chopped
  • 4 ounces cellophane noodles, soaked and chopped
  • 1 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 1 package rice paper wrappers (about 20 wrappers)
  • Vegetable oil, for deep frying

Instructions

  1. In a large bowl, combine the ground pork, chopped shrimp, shredded taro, mushrooms, noodles, onion, garlic, fish sauce, sugar, and pepper. Mix the filling thoroughly with your hands until everything is evenly distributed.
  2. Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds until it is pliable but not overly soft. Lay the wrapper flat on a clean surface.
  3. Place about 2 tablespoons of filling near the bottom edge of the wrapper. Fold the sides inward over the filling, then roll tightly from the bottom up, creating a compact cylinder. Repeat with the remaining wrappers and filling.
  4. Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 2 inches. Heat the oil to 325 degrees Fahrenheit (160 degrees Celsius). Use a thermometer to monitor the temperature for best results.
  5. Carefully place 3 to 4 rolls into the hot oil, ensuring you do not overcrowd the pot. Fry for about 5 to 7 minutes, turning occasionally, until the rolls are light golden brown.
  6. Remove the rolls and drain them briefly on a wire rack set over a paper towel-lined tray.
  7. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Return the partially cooked rolls to the hot oil in batches. Fry for another 2 to 3 minutes until they achieve a deep, uniform golden brown color and are very crispy. This double-fry method creates the best crunch.
  8. Remove the perfectly crispy spring rolls and drain them again on a clean wire rack. Serve immediately with your favorite dipping sauce.

Notes

  • For an air fryer crispy rice paper rolls variation, lightly brush the assembled rolls with oil and air fry at 380 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through, until golden.
  • Do not over-soak the rice paper; it should still feel slightly firm when you remove it from the water.
  • The best dipping sauce for crispy rolls is Nuoc Cham, a mix of fish sauce, lime juice, sugar, water, garlic, and chili.

Nutrition

Find it online: https://cravybite.link/crispy-rice-paper-rolls-recipe-guide/