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a pile pf Vietnamese egg rolls

Vietnamese Egg Rolls (Cha Gio)

Authentic Vietnamese Egg Roll (Cha Gio) recipe! Crunchy egg rolls with a flavorful filling made with shrimp, ground pork, bean thread noodles, wood ear mushrooms and veggies. Serve with Nouc Mam sauce!  
5 from 14 votes
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Course: Appetizer
Cuisine: asian, Vietnamese
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 25 egg rolls
Calories: 238kcal
Author: MinShien


  • 1 1/4 lbs ground pork
  • 1 lbs shrimp
  • 1 tbsp sugar
  • 3-4 tbsp fish sauce
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 6-8 cloves garlic
  • 1 large yellow onion
  • 4 eggs
  • 2 small bundles Mung Bean noodles (bean thread noodles) ~4oz
  • 1/2 cup Wood ear mushroom (black fungus)
  • 1/2 cup shredded carrots
  • 1 jalepeno
  • 25-30 8" x 8" spring roll wrappers
  • A few cups canola oil

Nounc Man Sauce

  • 1/3 cup fish sauce
  • 1/3 cup sugar
  • 2 cups water
  • 1 clove garlic minced
  • 1/4-1/2 tsp red pepper flakes


  • Soak wood ear mushrooms (black fungus) in warm/hot water for 15-20 minutes until they soften. 
  • Mince garlic; Chop carrots, jalapeño, shrimp and soaked/softened wood ear mushrooms into small pieces. 
  • Cut off 1/4 of the onion and set aside (for deep frying later), and mince the rest of the onion.
  • In a large bowl, combine minced garlic, chopped carrots, chopped jalapeño, chopped shrimp, chopped wood ear mushrooms, minced garlic, minced onions, ground pork, sugar, fish sauce, black pepper, salt, and 3 eggs (not 4, the other one is used later as egg wash).
  • Boil water in a pot and once the water is boiled, add bean thread noodles for 15-20 seconds to soften noodles. Do not overcook as they will become soggy. Remove promtply and rinse with cold water to prevent them from sticking together and overcooking. Add noodles to the large bowl and combine with the other ingredients.
  • Wrapping the egg rolls: Beat up the other egg in a small bowl to use as an egg wash. Make sure spring roll wrappers are completely defrost before use (it doesn't take long!). 
  • Gently remove one wrapper and set it in front of you - it should sit in front of you in the shape of a diamond. Place 1/4 cup of mixture from the large bowl on the bottom corner, then fold the bottom corner over to cover the top of the mixture.
    Filling egg roll wrapper with filling
  • Roll egg roll over once, then fold the right corner over.
    Wrapping one side of Vietnamese Egg Roll
  • Next, fold the left corner over.
    Wrapping Vietnamese Egg Roll
  • Continue rolling egg roll until it is completely wrapped. Dab some egg wash on and under the envelope-looking fold to seal the egg roll.
    Rolling uncooked egg roll to close
  • Repeat Step 7-11 until all the filling is done. Should yield 25-30 egg rolls.
  • Heat up a few cups of oil in a pot (we will be deep frying the egg rolls so use enough oil to submerge an egg roll), along with the 1/4 onion that was set aside earlier, until temperature reaches 345-355 degree F. 
  • Fry a few egg rolls at a time, and avoid overcrowding the egg rolls in the pot. Egg rolls will take ~4-7 minutes to fry, and it should be slightly golden brown after frying. Keep an eye on the eggrolls and use tongs to flip them onto the other side every now and then. You will be frying in multiple batches unless you have very large pot. (See notes for more tips)
  • Remove egg rolls when done and set it on a paper towel to absorb access oil. Let it cool for a few minutes.
  • While waiting for the egg rolls to cool, combine all ingredients for Nouc Mam sauce together to make the sauce.
  • Serve Vietnamese Egg Rolls with Nounc Mam sauce - enjoy!


Egg Roll frying tips:
  • Cook under medium to medium high heat. However, as the oil gets hotter, lower the temperature slightly.
  • If you do not have a thermometer - when the onion bubbles up and sizzles intensely, oil should be hot enough! Once that happens, test out an eggroll. Gently place it in the pot - if it sounds nice and sizzly, add in 2 or 3 more depending on the size of your pot.
  • The first batch may not brown the way you might expect but the batches will get browner as you go (as the oil gets hotter). Also the onion will start to get really burnt so take out the pieces when you notice they’re looking black as death. :)


Calories: 238kcal | Carbohydrates: 16g | Protein: 10g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 697mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 518IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!