These Vietnamese fried spring rolls are a great recipe. You can make them ahead, fry them fresh, and even freeze them for later. That makes them perfect for parties, snacks, lunch, or a dinner with a few side dishes on the table.

They also work because every part of the filling has a job. Ground meat gives richness and keeps the filling juicy. Chicken keeps the flavor balanced. Vermicelli gives that classic bite, but cutting it small makes the spring rolls much easier to roll and eat. It is simple, practical, and very doable at home.

Three spring rolls, deep fried, one open so you can see the filling on a white plate.

Crispy Vietnamese Fried Spring Rolls

Cha Gio (Vietnamese Fried Spring Rolls) - Vietnamese-inspired fried spring rolls are one of my favorite savory snacks to make at home. They are tightly rolled, extra crisp on the outside, and filled with a juicy mixture of chicken, pork, vermicelli, and vegetables.

This is my practical home-cook version of the spring rolls I used to buy from a Vietnamese spring roll stall when I was in school. I would hurry there during lunch break before the line got too long, because I was definitely not the only one who loved them. What makes this recipe extra good is the double-fry method. The first fry cooks the rolls, the short rest helps the heat move through the filling, and the second fry makes them beautifully golden and crisp.

Ready to roll? Jump straight to the recipe card for the full ingredient list and step-by-step method.

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Crispy Vietnamese Fried Spring Rolls
What You'll Need
Helpful tip
Variations
How to make these?
Top Tips
📖 Recipe
3 x Snacks

What You'll Need

Exact amounts are in the recipe card below.

Ingredients Vietnamese-Inspired Fried Spring Rolls (Cha Gio) on a white background with text description

You do not need complicated ingredients for these Vietnamese-inspired spring rolls. Just a good filling, the right wrappers, and a little care while rolling.

Vermicelli: Gives the filling its classic texture. Cut it into short pieces after soaking, so you do not pull out half the filling in one bite.
Onion: Adds sweetness and flavor to the filling.
Carrots: Bring a little crunch and freshness.
Scallions: Give a softer onion flavor and extra color.
Eggs: Help bind the filling together.
Fish sauce: Adds deep savory flavor. This is one of the ingredients that really makes the filling taste full and rounded.
Soy sauce: gives extra flavor and a bit of salt.
Garlic: Gives the filling depth.
Dark brown sugar: Balances the savory ingredients and has a caramelized touch.
Salt and black pepper: For seasoning.
Chicken breast: Keeps the filling lighter.
Ground meat: Adds flavor, richness, and juiciness. Use pork or a mix of pork and beef.
Spring roll wrappers: My practical choice for this Vietnamese-inspired version. They fry up beautifully crisp and are easy to find.

I like using both chicken and ground meat here. The ground meat gives the filling a better bite and more flavor, while the chicken keeps it balanced. Together they make a filling that stays juicy without feeling heavy.

Helpful tip

Keep the wrappers under a barely damp towel while you work. They dry out fast, and dry wrappers crack more easily than you would like.

Variations

This recipe is easy to adapt:

add finely shredded cabbage for extra crunch
use extra carrot and scallions for a more vegetable-forward filling
serve them smaller for party snacks or a little larger for lunch
swap sweet chili sauce for soy sauce or kecap when serving

How to make these?

You'll find the full, step-by-step recipe card below.

Step 1: Soak the vermicelli in hot water for 5 minutes, then drain and cut it into short pieces. Finely chop the onion, slice the scallions, mince the garlic, and grate the carrots. Tip: Cutting the vermicelli short makes the filling easier to mix, roll, and eat.

Mix everything for the filling in a glass bowl.

Step 2: In one bowl, combine the vermicelli, onion, carrots, and scallions. In a second bowl, whisk the eggs, fish sauce, garlic, brown sugar, salt, and pepper. Grind the chicken and mix it with the ground meat, then add everything together and mix until just combined. Tip: Do not overmix. You want a juicy filling, not a packed meatball.

Fold the spring roll wrapper around the filling.

Step 3: Place a wrapper like a diamond on your work surface. Add about 1½ tablespoons filling near the bottom point. Fold the bottom over the filling, roll once, fold in the sides, then roll up tightly. Brush the top edge with water and seal.

Roll every spring roll and prepare to fry.

Step 4: Heat the oil to 350 °F / 180 °C. Fry the spring rolls for 2 minutes, then take them out and let them rest for 5 minutes. Fry them again for 2 more minutes until golden brown and crisp. Tip: Do not skip the second fry. That is what gives you the crisp outside and properly hot center.

Top Tips

I've made these fried spring rolls over and over again, until I found a recipe what was foolproof. These were some of the mistakes I encountered (and how you stay ahead of them).

The spring rolls open while frying: They were probably rolled too loosely or not sealed well enough. Roll them snugly and brush the final edge with water.
The wrappers crack while rolling: The wrappers dry out quickly. Keep the unused wrappers covered with a damp towel while you work.
The filling pulls out in long strands: That is usually the vermicelli. Cut it into short pieces after soaking.
The spring rolls are pale or not crisp enough: They need the second fry. The first fry cooks them, but the second one gives the best color and crunch.
The inside is not hot enough: This often happens when the rolls are too thick or when the oil temperature drops too much. Fry in batches and do not overcrowd the pan.