Vietnamese Fried Crab Spring Rolls Recipe

  • Preparation: 15 mins
  • Cooking: 30 mins
  • Skill level: Easy
  • Servings: 5

Description Vietnamese Fried Crab Spring Rolls Recipe

I am a huge fan of Vietnamese Spring Rolls, or cha gio, roughly means “minced pork rolls” in Vietnamese language. I don’t like most Chinese spring rolls or egg rolls served in the United States. They are mostly bad, filled with vegetables flavored with MSG. Some of them even taste like they are infused with a dose of antibiotics. I am not kidding. I am sure you have had one of those!
But cha gio, the Vietnamese interpretation of spring roll, is what spring roll should be. The filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles (cellophane noodles/glass noodles), etc., and the end result is utterly delicious and tantalizing. The deep-fried, crunchy, and golden brown exterior is just another plus..(get Vietnamese Spring Rolls or cha gio recipe after the jump).
The most refreshing part about Vietnamese spring rolls (cha gio) is that they can be served with fresh herbs and lettuce leaves. Eat them as is, of course, with nuoc cham (Vietnamese dipping sauce), or wrap your cha gio with fresh lettuce leaves and other aromatic herbs such as mint leaves (my favorite). Either way, they are deeply satisfying!


  • 2 cloves garlic, minced
  • 2 carrots, small dice
  • 6 green onions, thinly sliced
  • 1/2 head small cabbage, thinly sliced
  • 4-5 Shiitake mushrooms, stems removed, diced
  • 1 pound shrimp, shelled and deveined
  • 4 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1/2 pound crab meat
  • 1 egg, white and yolk separated
  • 1 package large (8 inch) spring roll wrappers

Method Vietnamese Fried Crab Spring Rolls Recipe

1, Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
2, Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
3, Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up. See the slideshow for pictures of the rolling process.
4, Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat wrapped in lettuce with nuoc cham. Makes 25-30 rolls, which serves 4-6

Chef's Note

Pork and shrimp cha gio can be made by using 1 pound ground pork and 1/2 pound shrimp. 1-1 1/2 ounces of thin cellophane noodles, chopped into 1/2" pieces and soaked in water until soft, is a common ingredient and can also be added to the mixture.

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