Vietnamese Fried Spring Rolls, or Nem Ran as they’re locally known, caught my attention during my last Bun Cha order. As I watched people around me expertly pair these crispy delicacies with their vermicelli noodles and pork patties, I couldn’t help but try the dish.
Contents
Vietnamese fried spring rolls recipe
Vietnamese Fried Spring Rolls, known as Cha Gio in the South and Nem Ran in the North, are a beloved traditional dish characterized by their crispy exterior and flavorful filling.
With just a first bite, I was blown away by its crispy texture and the flavor within. The filling, a perfect blend of minced pork, wood ear mushrooms, and various vegetables like carrots and jicama, danced harmoniously with the crispy exterior. These Vietnamese rolls were seasoned perfectly.
These spring rolls are not just appetizers; they are integral to various celebrations, including the Lunar New Year. Their popularity extends beyond Vietnam, where they are sometimes inaccurately referred to as “egg rolls” in Western contexts. However, authentic Vietnamese Fried Spring Rolls use rice paper wrappers rather than egg roll wrappers.
I initially intended to make the baked version of this rice paper spring roll but it didn’t turn out as I expected. The rice paper rolls lacked the desired crunchiness and tended to become soft quite easily. I had to revert to the traditional method of frying them. On my second attempt, these rolls turned out much better. Here is how to make the Vietnamese Fried Spring Roll, step by step:
Easy Nem Ran – Vietnamese Fried Spring Rolls
Ingredients
- 200 g ground pork
- 100 g glass noodles or vermicelli
- 2 egg yolks
- Rice paper sheets
- 1/2 cup bean sprouts
- 1 onion thinly sliced
- 2 green onions smally chopped
- 1/2 carrot finely shredded
- 15 g wood ear mushroom
- 50 g minced garlic
- 50 g red chili finely chopped
- 3 tbsp lemon juice
- 3 tbsp fish sauce
- 1 tsp black pepper
- 3 tbsp sugar
- 7/10 cup water
- Fresh lettuce leaves, herbs (cilantro and basil)
- Cooking oil for frying
Instructions
- Soak the wood ear mushrooms in hot water until they swell. Rinse them in clean water and finely chop them.
- Boil the vermicelli or glass noodles until the fibers soften. Once softened, use scissors to cut the noodles into small pieces.
- In a bowl, combine ground pork, noodles, bean sprouts, onions, carrots, green onions, wood ear mushrooms, and 2 egg yolks.
- Add 2 tsp of sugar, 1 tsp of salt, and 1 tsp of ground pepper. Mix them well. You can adjust the seasoning to fit your taste. Marinate the mixture for 15 minutes.
- Dip rice paper sheets in warm water for about 2-3 seconds. Lay the rice paper on a flat surface. Lay out half of the rice paper sheets (dipped in water) to the first one to prevent tearing.
- Place a generous spoonful of the filling on one end. Fold the sides over the filling and roll tightly, similar to a burrito. Repeat this process until all the filling is used.
- Heat cooking oil in a deep pan or skillet to 350°F (175°C).
- Carefully place the spring rolls into the hot oil and fry until golden brown and crispy. This should take about 3-4 minutes per roll. Remove the rolls and place them on a paper towel to absorb excess oil.
- In a bowl, mix fish sauce, sugar, minced garlic, chopped chili (optional), lemon juice, and water. Stir until the sugar dissolves.
- Arrange the Nem Ran on a platter with fresh lettuce leaves and a variety of herbs. Dip these golden rolls into the dipping sauce, or drizzle it over the rolls.
Nutrition
Variations
1. Nem Rán (Northern Style): Northern-style rolls have more pork than shrimp and include wood ear mushrooms for texture. They’re served with fresh herbs and dipping sauce.
2. Nem Cua Be (Crab Spring Rolls): From Hai Phong, these rolls highlight crab meat with shrimp and vegetables, and are often folded into a square shape before frying.
3. Cha Gio (Southern Style): These Southern-style Vietnamese fried spring rolls often combine ground pork with shrimp, and shredded sweet potatoes or taro instead of glass noodles. It’s usually served with fresh herbs, rice vermicelli, and a dipping sauce called nuoc cham.
4. Phở Cuốn (Pho Spring Rolls): These rolls use fresh rice sheets rather than dried wrappers and are filled with beef, herbs, and vegetables. They’re paired with a tangy dipping sauce.
5. Vegetarian Lettuce Rolls: A healthy, vegetarian option featuring various vegetables wrapped in mustard leaves or rice paper, often served with a peanut dipping sauce.
How to pair and serve
1. Serving Suggestions
- Dipping Sauces:
Serve the fried spring rolls with Nuoc Cham, a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, and chili. It adds a tangy, slightly sweet flavor that perfectly complements the savory rolls. For convenience, you can also use store-bought sweet chili sauce. - Fresh Vegetables: Pair the rolls with fresh leafy lettuce, which can be wrapped around each roll before eating for a refreshing crunch. Add pickled daikon and carrots for a sweet and sour contrast to the fried rolls.
- Herbs: cilantro, Thai basil, and mint. These herbs add both flavor and a touch of freshness, balancing the richness of the fried filling.
2. Pairing Suggestions
- Noodle Dishes: Vietnamese fried spring rolls pair perfectly with rice vermicelli noodles, like in Bun Thit Nuong (grilled pork with noodles). The crispy rolls and soft noodles create a great texture combination.
- Salads: Cut the rolls into bite-sized pieces and add them to a Vietnamese noodle salad with vermicelli, fresh veggies, and Nuoc Cham dressing for a light, refreshing meal.
- Appetizers: Serve fried spring rolls as appetizers for gatherings or celebrations—they’re always a crowd-pleaser!
- With Rice: Enjoy them with a simple bowl of rice for a satisfying meal.
Troubleshooting guide
1. Rolling Problems and Fixes
- Wrapper Tears
- Cause: Excessive moisture or pressure
- Fix: Gentle handling, proper wrapper preparation
- Loose Rolls
- Cause: Improper tension or overfilling
- Fix: Consistent filling amount, proper rolling technique
- Sealing Issues
- Cause: Dry edges or improper technique
- Fix: Apply water to edges, ensure proper overlap
2. Frying Challenges and Remedies
- Temperature Management
- Monitor oil temperature consistently
- Adjust heat as needed during cooking
- Allow proper recovery time between batches
- Batch Control
- Limit quantity per batch
- Maintain proper oil level
- Ensure adequate spacing
- Quality Maintenance
- Replace oil when necessary
- Filter between large batches
- Clean oil surface regularly
