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5 from 11 votes

Vietnamese Egg Rolls Recipe (Chả Giò)

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 25 rolls
Author: Hungry Huy


  • 1 package Menlo brand egg roll wrappers


  • 1 lb ground pork
  • 1 medium jícama (about 1/2 cup)
  • 2/3 cup onion chopped
  • 1/2 cup bean thread noodle cut into 1"-1.5" threads
  • 1/8 cup wood ear mushrooms chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar

Egg Roll Wrap Sealer

  • 1/4 cup water
  • 1 tbsp flour


  • Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes.
  • Shred or finely chop onion and squeeze excess moisture out by hand. Add 1/2 tsp salt to jícama, microwave until slightly soft and squeeze excess moisture out by hand.
  • When soft, roughly chop bean thread noodles and mushrooms.
  • Add bean thread, mushrooms, onion, salt, pepper, and sugar into a large mixing bowl and mix thoroughly. Add pork and mix well. Add jícama last and mix well.
  • Mix together water and flour for egg roll sealer, and microwave until just boiling. Wrap the egg rolls (see photos above for technique).
  • Fry at 325°F until golden brown and fully cooked inside. About 12-16 minutes per batch.