Chả giò — Vietnamese fried spring rolls — are the essential crispy side dish in any Vietnamese meal. These tight, golden rolls are packed with seasoned ground pork, wood ear mushrooms, cellophane noodles, and shredded carrots, wrapped in rice paper and fried until shatteringly crispy. Boston's Dorchester restaurants all have their take on this classic.
Ánh Hồng Restaurant top-pick
Anh Hong's spring rolls are textbook-perfect. The filling is well-seasoned, with a good balance of pork, mushrooms, and noodles. The wrapper is thin and crispy, fried to a deep golden brown. They're served with lettuce leaves and fresh herbs for wrapping, plus dipping sauce for dipping.
Pho Le Restaurant best-value
Pho Le's spring rolls are slightly larger and more substantial. The filling-to-wrapper ratio is generous, and they're fried consistently well. They make a great appetizer or addition to any noodle bowl.
Ba Le hidden-gem
Ba Le's spring rolls are the bakery-style version — tighter, crispier, and perfect for takeout. They're a popular grab-and-go item from their deli counter.