Cha Gio Fried Spring Rolls with Shiso Leaves

Golden, shatteringly crisp on the outside, juicy and aromatic on the inside — these Cha Gio Vietnamese Fried Spring Rolls with Shiso Leaves are a next-level twist on a beloved classic that will have everyone at the table reaching for seconds.

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This post features a cha gio Vietnamese fried spring roll recipe with shiso leaves — a fun, beautiful, and tasty twist on the traditional spring rolls.

Why Try This Recipe?

Cha Gio, or Vietnamese fried spring rolls, are a beloved dish known for their crispy texture and flavorful filling. By incorporating shiso leaves, this recipe elevates the traditional spring rolls to a whole new level. Shiso leaves add a unique citrusy flavour, enhancing the overall taste and providing a refreshing balance to the rich pork filling. Whether you’re a seasoned chef or a home cook looking for a new challenge, this recipe is sure to impress.

What’s Special About This Recipe?

What sets this Cha Gio recipe apart is the addition of shiso leaves. Shiso, also known as perilla, is a popular herb in Asian cuisine, known for its distinctive flavour that combines hints of mint, basil, and citrus. When wrapped around the spring rolls, shiso leaves not only add a burst of freshness but also create a beautiful presentation. The combination of textures — crispy on the outside and juicy on the inside — along with the unique flavor profile makes this dish truly special.

Occasions to Make This Recipe

Cha Gio with shiso leaves is a versatile dish that suits a variety of occasions:

• Family Gatherings: Impress your loved ones with these flavorful spring rolls at your next family dinner.
• Dinner Parties: Serve them as an appetizer or main course. Their unique flavor and presentation will be a hit.
• Special Celebrations: Whether it’s a birthday, anniversary, or holiday, Cha Gio makes a delightful addition to any celebratory meal.
• Casual Get-Togethers: Perfect for a weekend lunch or a casual gathering with friends.

How to Make Cha Gio Rolls

Prepare the Filling

In a large bowl, combine ground pork, cooked vermicelli noodles, grated carrots, chopped onion, minced garlic, fish sauce, soy sauce, sugar, and pepper. Mix well until all ingredients are evenly distributed.

Wrap the Rolls

Lay a rice flour spring roll wrapper on a flat surface. Place a shiso leaf on top of the wrapper. Add a spoonful of the pork mixture onto the shiso leaf. Fold the sides of the wrapper over the filling, then roll tightly. Seal the edge with a bit of beaten egg.

Fry the Rolls

Heat oil in a deep pan or carbon steel wok to 350°F (175°C). Use a deep-fry thermometer to maintain the correct temperature. Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 5–7 minutes. Remove and drain on paper towels.

Serve

Serve hot with your favourite dipping sauce, such as nuoc cham (Vietnamese dipping sauce) or a simple soy sauce and vinegar mix.

Ingredients

To make these delicious Cha Gio Vietnamese fried spring rolls with shiso leaves, you’ll need the following ingredients:

Ingredients

Rice Paper Wrappers

• Why it matters: These form the crispy shell. Look for thin spring roll wrappers (not the thick egg roll kind) — they fry up shattery and light. Rice flour wrappers are ideal for an authentic result.

Ground Pork

• Why it matters: Lean pork is the base of the filling. A small amount of fat keeps the rolls juicy and adds flavour — don’t trim it all away.

Shiso Leaves

• Why it matters: Shiso (perilla) adds a citrusy, minty, basil-like aroma that transforms the rolls from good to unforgettable. Use the two-toned variety — green on one side, dark mahogany on the other — for the best flavour and visual contrast.

Vermicelli Noodles

• Why it matters: Cooked rice vermicelli binds the filling, adds a soft chewy bite, and helps the rolls hold their shape. They also bulk up the filling without overpowering the other flavours.

Jicama

• Why it matters: Jicama absorbs excess moisture from the meat and vegetables. Too much moisture in the filling causes dangerous oil splatter when frying — jicama is your insurance policy.

Black Ear Fungus

• Why it matters: Also called wood ear mushroom, it adds a satisfying crunch and visual contrast inside the roll, plus a subtle earthy flavour that rounds out the filling.

Fish Sauce

• Why it matters: Fish sauce is the umami backbone of the filling. Even a tablespoon adds that unmistakably Vietnamese depth of flavour that makes cha gio taste authentic.

Frequently Asked Questions

Can I use egg roll wrappers instead of rice paper?

Yes, but the texture will be different. Egg roll wrappers produce a thicker, chewier shell. Rice paper wrappers give you the traditional thin, shatteringly crispy result. For the most authentic cha gio, stick with rice paper or thin spring roll wrappers.

What oil is best for frying cha gio?

Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well. Avoid olive oil; its low smoke point makes it unsuitable for deep frying. Heat to exactly 350°F (175°C) for the crispiest results without burning.

Why do my spring rolls burst open when frying?

The most common cause is too much moisture in the filling. Make sure you squeeze excess water out of any vegetables and include jicama to absorb moisture. Also seal the edges of the wrapper firmly with beaten egg before frying.

Can I make cha gio ahead of time?

Yes. You can roll the spring rolls up to 24 hours in advance and refrigerate them on a tray, uncovered. Fry them directly from the fridge — no need to bring to room temperature. You can also freeze uncooked rolls and fry from frozen, adding 2–3 extra minutes to the frying time.

What dipping sauce goes best with cha gio?

Nuoc cham is the classic pairing: fish sauce, lime juice, sugar, water, garlic, and chili. A simple mixture of soy sauce and rice vinegar also works beautifully. Hoisin sauce with crushed peanuts is a popular alternative for those who prefer a sweeter, richer sauce.

Can I bake or air-fry cha gio instead of deep-frying?

Yes. Brush or spray the rolls lightly with oil, then air-fry at 400°F (200°C) for 12–15 minutes, turning halfway through. Bake at 425°F (220°C) for 18–22 minutes. The texture won’t be quite as crispy as deep-fried, but both methods produce delicious results.

If you loved these crispy rolls, try our Homemade Sashimi, a classic Vietnamese favourite to round out the meal. For more pickling and fermented flavours, check out our Traditional Kimchi. And if you’re looking for another crowd-pleasing appetizer, our 30-Minute Thai Basil Chicken is always a hit.