Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)


These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this several times since returning, and it's always been a hit. They taste great with dipping sauce.

Close up on a dish of golden-brown Vietnamese spring rolls, with one cut in half to reveal filling.
Prep Time:
1 hrs
Cook Time:
5 mins
Additional Time:
20 mins
Total Time:
1 hrs 25 mins
24 spring rolls


  • 2 ounces dried thin rice noodles

  • ¾ cup ground chicken

  • ¼ cup shrimp - washed, peeled, and cut into small pieces

  • 2 large eggs, beaten

  • 1 carrot, grated

  • 4 wood fungus mushrooms, chopped

  • 2 green onions, chopped

  • ½ teaspoon white sugar

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 24 rice paper wrappers

  • 2 cups vegetable oil for frying


  1. Gather all ingredients.

    All ingredients gathered to make Vietnamese spring rolls.

    Dotdash Meredith Food Studios

  2. Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.

  3. Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well.

    All ingredients added to a bowl, mixed until well combined.

    Dotdash Meredith Food Studios

  4. Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface.

  5. Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.

    Filling added to softened rice paper and rolled up.

    Dotdash Meredith Food Studios

  6. Heat oil in a wok or large skillet over medium heat.

  7. Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

    Rolls fried until crispy and golden-brown.

    Dotdash Meredith Food Studios


Ground pork can be used instead of chicken if desired.

Shiitake mushrooms can be substituted for wood fungus mushrooms if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

132 Calories
5g Fat
14g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 132
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 45mg 15%
Sodium 225mg 10%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 7g
Vitamin C 1mg 5%
Calcium 19mg 1%
Iron 1mg 6%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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