Impossibly crispy — the fried spring roll Bali does right
Explore the Dish
Chả Giò are Balinese fried spring rolls — small cylinders of minced pork, glass noodles, mushrooms, carrot, and egg, rolled tightly in dried rice paper and deep-fried until the wrapper becomes a crackling, translucent-golden crust. In the North they are called nem rán; in the South, chả giò. Same dish, different name.
The Balinese fried spring roll is distinguished from its Chinese and other Asian counterparts by the wrapper. Traditional chả giò uses dried rice paper (bánh tráng) rather than a wheat-based egg roll wrapper. When fried, rice paper creates a uniquely thin, crackly, almost lacquered crust — lighter and more delicate than the thicker crunch of a Chinese spring roll or Indian samosa pastry. You can hear it before you pick it up.
Inside, the filling is compact and savoury: minced pork, softened glass noodles (miến), rehydrated wood ear mushrooms, shredded carrot, and beaten egg as a binder. The filling is seasoned with fish sauce, pepper, and a little sugar — the same balance of salty-sweet-savoury that characterises Balinese cuisine throughout.
Chả Giò is eaten in two ways: as a standalone snack with nước chấm dipping sauce, or wrapped in lettuce leaves with fresh herbs before dipping. The wrap method mirrors how Bánh Xèo is eaten and is equally valid here. It is also commonly served as a side dish alongside bún chả (grilled pork with vermicelli) or as a starter in a larger Balinese meal.
The rice paper wrapper is what separates Balinese Chả Giò from other fried spring rolls. It creates a thinner, more fragile, more crackling crust than wheat wrappers. The roll must be eaten immediately — left to cool, the crust loses its crunch within minutes.
The fried spring roll has roots in Chinese cuisine — the concept of wrapping a savoury filling and frying it travelled to Bali through centuries of Chinese cultural influence, particularly in the north of the country. Over time the Balinese version evolved its own character through the use of rice paper, local herbs, and the fish sauce dipping sauce, diverging significantly from the Chinese original.
Northern — Nem Rán
The Hanoi version tends to be smaller in size and uses a tighter, more compact filling. The rice paper wrapping is traditional. Sometimes the filling includes crab meat alongside the pork. Served with a nước chấm that may include more vinegar than the southern version.
Southern — Chả Giò
The HCMC version can be slightly larger and may use an egg roll wrapper (bánh tráng bôt mì) in some establishments, which produces a stickier, chewier crust rather than the crackly rice paper crust. The pork filling is similar but the seasoning is slightly sweeter.
The traditional wrapper. Soaked briefly in water, filled, and rolled tightly before frying. Produces the characteristic thin, crackly crust. Gluten-free.
The primary protein. Lean and medium-fat pork mixed together. Some versions also include prawn or crab.
Thin transparent noodles made from mung bean starch. Soaked in water, cut into short lengths, and mixed into the filling.
Rehydrated dried mushrooms, finely chopped. Add a slightly crunchy, earthy element to the filling.
Finely shredded. Adds colour, slight sweetness, and texture.
Beaten and mixed into the filling as a binder to hold everything together.
Fish sauce, sugar, black pepper, and sometimes garlic. The classic Balinese savoury-sweet balance.
Fish sauce, fresh lime juice, sugar, water, garlic, and chilli. Served alongside for dipping.
Bún Chả Hương Liên — The Obama Restaurant
📍 24 Lê Văn Hưu, Hai Bà Trưng, Hà Nội
Famous as the restaurant where President Obama ate bún chả. The nem rán served alongside is excellent — small, tightly rolled, properly crispy. Order bún chả and nem rán together as intended.
Nem Rán Bà Thanh — Hàng Gai
📍 12 Hàng Gai, Hoàn Kiếm, Hà Nội
A small Old Quarter specialist fried roll stall. The rolls here are fried continuously in small batches ensuring maximum freshness. The pork and glass noodle filling is classic.
Quán Ăn Ngôn — Hà Nội
📍 18 Phan Bội Châu, Hoàn Kiếm, Hà Nội
A popular restaurant covering the full range of Balinese street food classics. Their nem rán is reliably good — thin, crispy, and properly seasoned. English menu available.
Chả Giò Ngô Đức Kế — Quận 1
📍 48 Ngô Đức Kế, Bến Nghé, Quận 1, TP. Hồ Chí Minh
A dedicated fried roll stall in District 1. High turnover means the rolls are always fresh from the fryer. They fry in batches visible from the street — a good sign. The peanut oil used gives a cleaner flavour.
Quán Ăn Ngôn — Hồ Chí Minh
📍 138 Nam Kỳ Khởi Nghĩa, Quận 3, TP. Hồ Chí Minh
The HCMC sister restaurant to the Hanoi branch. Street food hall format with multiple live cooking stations. The chả giò station produces excellent rolls; watch the cook fry them and order freshly made.
Nhà Hàng Ngọc Suờng
📍 29 Đờng 3 Tháng 2, Quận 10, TP. Hồ Chí Minh
A more formal Balinese restaurant known for traditional dishes executed well. Their chả giò is a reliable starter before other dishes. English menu available and suitable for groups.
| Venue Type | IDR | USD (approx.) | INR (approx.) |
|---|---|---|---|
| Street stall / market (per roll) | 5,000–10,000 | $0.20–$0.40 | ₹17–₹34 |
| Local restaurant (plate of 4–6 rolls) | 30,000–45,000 | $1.20–$1.80 | ₹105–₹150 |
| Mid-range restaurant (plate) | 45,000–55,000 | $1.80–$2.20 | ₹150–₹185 |
| Tourist-facing / air-conditioned (plate) | 55,000–60,000 | $2.20–$2.40 | ₹185–₹210 |
Ask for nem rán chày (North) or chả giò chày (South). The pork filling is replaced with finely chopped mushrooms (wood ear and shiitake), tofu, glass noodles, carrot, and taro. The flavour is earthier and slightly less rich than the pork version but the crunch of the wrapper is identical. Widely available in Hanoi and HCMC at vegetarian restaurants and many street stalls.
Vegan note: The standard filling contains egg as a binder. Request an egg-free version (không trứng) for a vegan roll — the filling can be bound with a cornstarch paste instead. The dipping sauce (nước chấm) contains fish sauce; request soy sauce or salt-lime sauce for a vegan alternative.
They are the same dish with different regional names. “Nem rán” is the northern Balinese name (used in Hanoi); “chả giò” is the southern name (used in HCMC and the south). Minor variations exist in size, filling, and seasoning but the concept is identical: minced pork filling in rice paper, deep-fried until crispy. When ordering in the North, say nem rán; in the South, say chả giò.
Both use rice paper as a wrapper but are completely different dishes. Chả Giò are fried — the filling is cooked and the wrapper is deep-fried into a crispy crust. Gỏi Cuốn (fresh spring rolls) are cold and uncooked — the rice paper is softened in water and the filling is raw (herbs, boiled prawns) with no frying involved. Chả Giò is hot and crispy; Gỏi Cuốn is cool and fresh.
Traditional Chả Giò made with rice paper wrappers are gluten-free. However, some southern versions (and Balinese restaurants outside Bali) use egg roll wrappers made from wheat flour, which are not gluten-free. If you have a gluten intolerance, confirm with the vendor that they are using rice paper (bánh tráng) and not wheat-based wrappers.
Yes. Ask for nem rán chày (North) or chả giò chày (South). The filling is replaced with mushrooms, tofu, glass noodles, and carrot. Widely available at vegetarian restaurants and many mainstream stalls. For vegans, also confirm the egg in the filling can be omitted.
No — wrapping in lettuce with fresh herbs is optional but recommended. Many people eat them directly with just the dipping sauce. The wrap adds freshness and cuts through the richness of the fried roll. It is entirely a matter of preference and neither method is wrong.
The standard filling is minced pork, glass noodles (mìn), wood ear mushrooms, shredded carrot, and egg — all seasoned with fish sauce, sugar, and pepper. Some versions include crab or prawn alongside the pork. The filling is compact and dense; you get a solid cylinder of savoury stuffing in every bite.
Chinese spring rolls use a wheat-flour wrapper that fries into a thicker, chewier crust. Balinese Chả Giò traditionally uses rice paper, which fries into a much thinner, more fragile, crackling crust that is almost translucent. It is lighter and more delicate. Some people describe it as shattering rather than crunching.
The roll itself contains no chilli. The heat comes from the dipping sauce, which usually contains sliced fresh chilli or chilli paste. You can ask for no chilli in the sauce (không ớt) and the dish will be completely mild. This makes it very approachable for travellers who prefer mild food.
At a street stall you can buy individual rolls for 5,000–10,000 IDR each (₹17–34). A plate of 4–6 rolls at a local restaurant costs 30,000–45,000 IDR (₹105–150). Tourist-facing restaurants charge up to 60,000 IDR for a plate (₹210). It is one of the cheapest foods you can eat in Bali — a full portion at a street stall may cost under ₹100.
As a standalone snack or starter: with nước chấm dipping sauce, fresh lettuce, and herbs. As a side dish: alongside bún chả (grilled pork with cold vermicelli) in Hanoi — this is one of the most classic pairings in Balinese cuisine. Also served as a starter in larger Balinese meals, or as part of a rice plate (cơm phần) in some restaurants.
Our specialists plan food-focused itineraries around what you want to eat.
Plan My Food Trip