Spring Rolls (Chả Giò) with Nưởc Chẩm

Preparation info
  • Makes about


    spring rolls
    • Difficulty


Appears in
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung

Published 2021

  • About

Frying the spring rolls twice results in the crispiest wrapper and also allows you to make the rolls in advance and fry them in batches, as Tung did at Hy Vong. For the bean thread noodles, she recommends Pagoda Lungkow Vermicelli.


  • 1 lb [455 g] ground pork
  • oz [50


In a large bowl, combine the pork, noodles, mushrooms, onion, fish sauce, salt, pepper, and Accent (if using). Mix the filling thoroughly with your hands.

Fill a large bowl with cold water. Submerge a rice paper wrapper in the water according to the package directions, then immediately lay out on a flat work surface. Spread 2