The roll is then deep fried until the rice paper coat turns crispy and golden brown.

The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian chả giò- 'chả giò chay').

If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time.

As the sheets of bánh hỏi are narrow, and the rice vermicelli strands are brittle, chả giò rế rolls are often small and difficult to make.

Chả giò can be eaten by itself, dipped into nước chấm or nước mắm pha (fish sauce mixed with lime juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in bún chả giò).