Chả giò is the Vietnamese deep-fried spring roll commonly filled with pork, glass noodles and wood-ear mushrooms.
A filling may combine minced pork with seafood, shredded vegetables, dried or fresh mushrooms and thin glass noodles. The mixture is wrapped in rice paper or another thin wrapper and fried until crisp. Chả giò is served with nước chấm and often accompanied by lettuce and herbs for wrapping.
The name chả giò is most common in southern Vietnam. In northern Vietnam, a similar fried roll is generally called nem rán. Regional wrappers and fillings differ, but both belong to the same broad family of Vietnamese fried rolls.
Chả giò is frequently confused with gỏi cuốn, which are fresh, unfried rolls containing ingredients such as shrimp, herbs and vermicelli. The key distinction is cooking method: chả giò is fried, while gỏi cuốn is assembled and served fresh.