Chả Giò (Vietnamese Egg Rolls), also known as Nem Rán in Northern Vietnam, is a popular Vietnamese dish.
An interesting trait of Chả Giò is that it has many variations in term of the ingredients being used to make the filings. Depending on the regions and individual families, you could see crab meat, shrimps, or chickens being added to the ground meat. For the vegetables, carrots, taros, or jicama roots could be used.
However, throughout all the differences, you’ll noticed that a few key ingredients remain the same: ground pork, eggs, and bean thread noodles. The take-away is that there’s no one right way to do it. It’s totally up to the family’s preference.
Please note that traditional recipes use rice papers, however, many restaurants and cooks outside Vietnam have adopted the use of wheat flour sheets in place of rice papers because they are less fragile and easier to handle.
Because the setup for this dish require a good amount of efforts, when we make it for our family, we usually make a huge batch (up to 100 rolls) and freeze any remaining ones. You can either freeze them cooked or uncooked.
There are advantages and disadvantages to both methods.
Cooked and freeze:
Con: If you cook before freezing, then when you re-fry it, the wrapping will be wrinkled and the filling is drier.
Pro: The frying process is quicker.
Uncooked and freeze:
Con: If you leave it uncooked, it will take a long time to fry before you can enjoy it.
Pro: It will look nicer and more appetizing.
Now, are you ready to begin? Let’s go!
On the taro root is this cooked first or shredded raw? Just wondering about allergies
Do you soak the vermicelli in water to soften first before adding it to the rest of the mixture or do you add the vermicelli dry into the meat/veggie mixture?
Hi Gina,
Yes you need to soak Glass Noodle in water about 20 – 30minutes to soften it first then cut it and mix it with meat/veggie mixture!
Katy, I am embarrassed to see you did instruct about the glass noodles already and I didn’t need to ask my question. Thank you for replying though. I am actually making your recipe now. I don’t have fungus but I got the dried mushrooms. Both that and the glass noodles are now soaking. I am so excited making these egg rolls with your recipe. I will let you know how they turn out. Love from Houston, Texas but born in Dalat, Vietnam.
Thank you KT
You are the best! 😘❤️
Thank you Chau ❤️❤️❤️
Hi chị, cái máy xay thịt này có bị quấn trục khi mình xay thịt cho nhuyễn không hả chị?
Có bị đó em.
Tôi đã thử nhiều công thức làm chả giò trên mạng với bánh tráng VN. Công thức này là giòn và ngon nhất. Cám ơn chị đã chia xẻ hết bí quyết. Bò lúc lắc, phở áp chảo của chị cũng rất xuất xắc.
Mimi
Cảm ơn Mimi rất nhiều! ❤️❤️❤️ Thank you, Mimi! Have a wonderful evening! ❤️❤️❤️