Recipe

Vietnamese Fried Spring Rolls

Crispy, crackly fried rolls with a savory pork and shrimp filling, glass noodles, and veggies, plus a bright dipping sauce you will want on everything.

By Matt Campbell

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4.8

A platter of golden Vietnamese-style fried spring rolls arranged on a white plate with a small bowl of amber dipping sauce, fresh lettuce, and herbs on a warm kitchen table

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If you hear a loud crunch and then a happy little silence at the table, that is chả giò doing its job. These Vietnamese fried spring rolls are the kind of project that feels slightly chaotic in the best way. You set up a little rolling station, you get one wrapper that tears, you shrug, you keep going, and then suddenly you have a plate of golden, blistered rolls that disappear faster than you can fry the next batch.

This version leans classic: ground pork plus shrimp for bounce, glass noodles for that satisfying chew, and plenty of aromatics. The dipping sauce is bright, salty-sweet, and punchy. Serve them with lettuce and herbs so everyone can wrap their own little bites, or just eat them standing at the stove like a gremlin. No judgment.

Wrappers, ground pork, shrimp, glass noodles, shredded carrots, sliced mushrooms, garlic, shallots, fish sauce, and herbs arranged neatly for making Vietnamese fried spring rolls

Why It Works

Shatter-crisp exterior: A quick double-fry gives you that bubbly, crackly shell that stays crunchy longer.
Juicy, savory filling: Pork and shrimp stay tender, while glass noodles soak up flavor instead of leaking it.
Make-ahead friendly: Roll now, fry later, or freeze a tray for future you.
Big flavor without weird ingredients: Mostly grocery-store friendly, with easy swaps if you cannot find certain items.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store fried spring rolls in an airtight container for up to 3 days. Line with paper towels to catch condensation.

Reheat for crispiness: Oven or air fryer works best. Heat at 375°F until hot and crisp, about 8 to 12 minutes in an oven, 5 to 8 minutes in an air fryer. Flip once.

Freezing (best option): Freeze unfried rolls in a single layer on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Fry straight from frozen, keeping batches small so the oil temperature stays steady. Add 1 to 3 minutes per fry as needed, and use color and doneness as your guide. Cut one open to confirm the filling is cooked through (no pink pork, shrimp opaque).

Dipping sauce: Keeps in the fridge for about 5 to 7 days. Use clean utensils and give it a stir before serving.

Allergen notes: Contains shellfish (shrimp), wheat (wrappers), egg, and fish (fish sauce).

Common Questions

Is Vietnamese lumpia the same as Vietnamese spring rolls?

People use the words interchangeably, but they can mean different things. In many Vietnamese kitchens, fried spring rolls are often called chả giò. Fresh, not-fried rolls are usually gỏi cuốn. This recipe is the crispy fried kind. If you grew up calling any fried roll “lumpia,” consider this a chả giò (lumpia-style) situation.

What wrappers should I use?

Both are used. Some families make chả giò with rice paper (bánh tráng), and some use wheat-based spring roll wrappers (often labeled “spring roll pastry”). This recipe uses wheat wrappers because they fry up extra blistered and crisp, and they are easy to roll. If you only have rice paper, you can still fry them, but the texture and rolling method will be different.

Why are my rolls bursting in the oil?

Usually one of three things: the filling is too wet, you rolled too tightly with no room for expansion, or the oil is too hot. Squeeze moisture from the vegetables, keep the filling cool, and aim for 325°F to 350°F oil. That first, gentler fry at 325°F helps set the wrapper and reduces blowouts.

How do I know the filling is cooked?

Because the filling starts raw, do a quick check on the first batch: cut one roll open. The pork should be cooked through with no pink, and the shrimp should be opaque. If you like numbers, aim for about 165°F in the center.

Can I bake them instead of frying?

You can, but they will not get the same bubbly crunch. If baking, brush or spray generously with oil and bake at 425°F, turning once, until deeply golden.

Can I make these ahead for a party?

Yes. Roll them earlier in the day and keep covered in the fridge with a barely damp towel over the tray so wrappers do not dry out. Fry right before serving, or do the first fry earlier and the second fry just before guests arrive. For appetizers, plan about 3 to 4 rolls per person, more if your crowd is the “hang out by the stove and snack” type.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl for sealing slurry
Chef’s knife and cutting board
Fine-mesh strainer (for noodles)
Deep skillet or Dutch oven (for frying)
Tongs or spider strainer
Sheet pan with a wire rack or paper towels
Thermometer for oil (recommended)

The first time I tried making these at home, I assumed the hard part was frying. Nope. The hard part was accepting that my first few rolls would look like tiny, overstuffed sleeping bags. Then something clicked: keep the filling drier than you think, roll snug but not strangled, and do not chase perfection. Now it is one of my favorite “kitchen hangout” recipes. You put on music, you line up wrappers, and everyone ends up sneaking the hot, imperfect ones straight off the rack.