Fried Vietnamese Rice Paper Rolls Recipe

Fried Vietnamese rice paper rolls are crisp, golden parcels wrapped around a savory filling of ground pork, rice vermicelli, vegetables, and aromatic seasonings. Often called chả giò in southern Vietnam and nem rán in northern Vietnam, they’re served hot with herbs and a tangy dipping sauce; fillings and wrappers vary between regions and households.

Ingredients

1 oz (28 g) dried thin rice vermicelli
¼ oz (7 g) dried wood ear mushrooms
1 lb (454 g) ground pork
1 medium carrot, about 3½ oz (100 g), peeled and finely grated
1 small yellow onion, about 2½ oz (70 g), finely minced
2 scallions, about 1 oz (30 g), thinly sliced
1 large egg, about 1¾ oz (50 g)
1½ tbsp (22 ml) fish sauce
1 tsp (4 g) granulated sugar
½ tsp (1 g) ground black pepper
12 round rice paper wrappers, about 8½ in (22 cm) wide
1 cup (240 ml) room-temperature water, for softening wrappers; you may not use all of it
4 cups (950 ml) neutral frying oil, such as canola or peanut oil, or enough for a 1-in (2.5-cm) depth in your pan

Optional nuoc cham dipping sauce:

2 tbsp (30 ml) fish sauce
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) warm water
1 tbsp (12 g) granulated sugar
1 small garlic clove, about ⅛ oz (3 g), finely minced
1 small red chili, about ⅙ oz (5 g), thinly sliced, or less to taste

Instructions

Soak the noodles and mushrooms. Place the vermicelli and wood ear mushrooms in separate heatproof bowls. Cover each with hot water and soak for 15 minutes, or until pliable. Drain well. Cut the noodles into short lengths with kitchen scissors; finely chop the mushrooms. If the mushrooms have any tough central pieces, trim them away.
Mix the filling. In a large bowl, combine the ground pork, drained noodles, chopped mushrooms, grated carrot, onion, scallions, egg, fish sauce, sugar, and black pepper. Mix until the ingredients are evenly distributed, but don’t knead the pork into a dense paste. The mixture will feel moist; that’s normal. Keep it refrigerated if you need to pause before rolling.
Soften a wrapper. Pour the room-temperature water into a wide, shallow dish. Dip one rice paper wrapper in the water briefly, about 2 to 3 seconds, then lift it out while it is still a little firm. Set it on a clean, smooth work surface. It will continue softening as you fill it. Soaking each wrapper until fully floppy can make it tear or stick to the surface.
Roll the parcels. Put about 2 tablespoons of filling in a short horizontal line near the bottom third of the wrapper, leaving a border at each side. Fold the bottom edge over the filling, fold in both sides, then roll snugly away from you to make a compact cylinder. Aim for an even filling thickness and a secure seam, but don’t pull the wrapper so tight that it splits. Place the roll seam-side down on a dry plate or tray. Repeat with the remaining wrappers and filling, softening them one at a time. Keep the uncooked rolls separated so they don’t stick together.
Heat the oil. Set a wire rack over a rimmed baking sheet and keep it beside the stove. Add the oil to a heavy, deep skillet or Dutch oven, leaving ample room at the top, and heat to 350°F (175°C). Use a thermometer to check the oil temperature. If you don’t have one, a small scrap of rice paper should bubble steadily when added, not immediately darken or smoke. Keep water away from hot oil, and never leave the pan unattended.
Fry in batches. Carefully lower in 3 or 4 rolls, seam-side down, leaving space between them. Fry for about 7 to 8 minutes, turning occasionally with tongs, until crisp and evenly golden. Maintain the oil close to 350°F (175°C); adding too many rolls at once cools the oil and can leave the wrappers greasy. The pork-and-egg filling must reach 160°F (71°C): USDA FSIS sets 160°F (71°C) as the safe minimum for ground pork, so check the center of a thick roll with a food thermometer. If it needs more time, return it to the oil and check again. Transfer finished rolls to the rack, not paper towels, which can trap steam underneath. Let the oil return to temperature before frying the next batch.
Make the dipping sauce and serve. While the rolls fry, stir the fish sauce, lime juice, warm water, and sugar until the sugar dissolves. Mix in the garlic and chili. Serve the rolls hot with the sauce and, if you like, fresh herbs and lettuce.

Tips

Keep wrappers just pliable. Rice paper softens after it leaves the water, so a quick dip is usually enough. If a wrapper is still stiff on the work surface, dab it with a wet hand rather than soaking it again. Work with one wrapper at a time to avoid a pile of sticky sheets.
Control the filling’s moisture. Drain the noodles and mushrooms thoroughly, and squeeze excess liquid from especially juicy grated carrot. A wet filling can make wrappers difficult to seal and more likely to split in the oil. If the mixture seems loose, mix in a small extra handful of chopped, drained noodles rather than adding flour.
Choose substitutions thoughtfully. Dried wood ear mushrooms add a gentle crunch; finely chopped fresh shiitake mushrooms can stand in, though they make the filling softer and more earthy. For a fish-free filling, replace fish sauce with an equal amount of soy sauce; the flavor will be less briny and the rolls will no longer be gluten-free unless you use certified gluten-free soy sauce.
Fry safely and patiently. Use a deep, stable pan and lower the rolls gently, away from you. Avoid crowding the pan or letting the oil smoke. If a wrapper opens, lift that roll out carefully and check the filling’s temperature; don’t assume a browned wrapper means the center is cooked.

Serving Suggestions

Serve the rolls as soon as they’re drained and crisp, with nuoc cham for dipping. A plate of lettuce leaves, mint, cilantro, and Thai basil gives diners a fresh way to wrap each hot roll before dipping. Sliced cucumber or pickled carrot and daikon add a cool, crunchy contrast. For a casual meal, put the rolls, herbs, and sauce in the middle of the table and let everyone assemble their own bites.

For a more filling meal, pair them with steamed jasmine rice, a light noodle salad, or a clear vegetable soup. If you’re serving them as an appetizer, plan on two or three rolls per person alongside other dishes; as the main part of a meal, three rolls with rice and vegetables is a generous portion. Keep the sauce in a separate bowl so the wrappers stay crisp until they’re eaten.

Variations

Chicken or turkey: Substitute ground chicken or turkey for pork, keeping the amount the same. Because poultry needs more heat for safety, check the center of the rolls with a food thermometer and cook to 165°F (74°C), the USDA FSIS safe minimum for poultry.

Shrimp: Replace up to half the pork with finely chopped raw shrimp for a seafood note. If using shrimp, check that the filling reaches 165°F (74°C) as a practical target for a mixed poultry-free filling; fish and shellfish alone have a USDA FSIS safe minimum of 145°F (63°C). Chop the shrimp small so it distributes evenly and doesn’t make the rolls lumpy.

Vegetarian: Use finely crumbled firm tofu in place of the pork and add extra chopped mushrooms or shredded cabbage. Press excess water from the tofu first. The texture will be softer and the flavor milder, so season the filling to taste with soy sauce or vegetarian fish sauce before rolling.

More vegetables: Finely shredded cabbage, jicama, or taro can replace some of the carrot. Keep the total vegetable amount moderate and chop or grate everything finely; bulky pieces make the rice paper harder to roll and can puncture it during frying.

Storage and Reheating

Fried rolls are at their best straight from the rack. Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. Store the dipping sauce separately; fresh herbs and lettuce should also be kept apart so they don’t soften the wrappers.

To bring back some crispness, arrange chilled rolls in a single layer on a wire rack set over a baking sheet. Reheat in a 375°F (190°C) oven for about 10 to 15 minutes, turning once, until hot throughout. Reheated leftovers should reach 165°F (74°C); check the center of a roll with a food thermometer. An air fryer can also work: heat at 350°F (175°C) for about 5 to 8 minutes, turning once and checking the center. Avoid the microwave if you want a crisp wrapper, since it tends to make rice paper chewy.

You can freeze cooked rolls for up to 2 months for best quality. Cool them fully, freeze in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Reheat from frozen in a 375°F (190°C) oven, allowing extra time and checking that the center reaches 165°F (74°C). Uncooked assembled rolls are best fried the same day; the damp wrappers can turn sticky or tear during storage.

Frequently Asked Questions

Why did my rice paper rolls tear while frying?
Common causes are wrappers soaked until very soft, an overfilled roll, or a filling with excess liquid. Dip each wrapper briefly, let it finish softening on the work surface, and roll a compact amount of filling. A small tear can be patched with a piece of softened rice paper, but a secure seam is still important.

Can I use spring roll wrappers instead of rice paper?
Not as a direct swap in this method. Wheat-based spring roll pastry is usually filled and sealed differently, while rice paper is softened in water and becomes pliable before rolling. If you use another wrapper, follow its package directions and expect a different texture and cooking time.

Do I need to cook the filling before wrapping?
No. This recipe uses raw ground pork and egg in the filling, and the rolls cook in the hot oil. The key is to make the rolls a consistent thickness and verify that the center reaches 160°F (71°C) with a food thermometer. If you prefer to use pre-cooked filling, cool it before rolling and still heat the finished rolls until hot throughout.

Why are my rolls greasy instead of crisp?
The oil may have cooled too much, often because the pan was crowded, or the rolls may have been fried before the wrappers finished softening. Fry only a few at a time and let the oil return to 350°F (175°C) between batches. Drain the rolls on a rack so steam can escape underneath.

Can I make the rolls ahead?
You can mix the filling a few hours ahead and keep it covered in the refrigerator, then roll and fry shortly before serving. Once assembled, uncooked rice-paper rolls are more prone to sticking and tearing, so it’s better not to leave them sitting for a long time. Cooked rolls can be refrigerated and reheated as described above, though they won’t be quite as crisp as freshly fried ones.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).