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. They are characterized by their crispy exterior and flavorful filling.
The filling combines minced pork, wood ear mushrooms, and various vegetables like carrots and jicama. The filling mixture is wrapped in thin rice paper wrappers and then deep-fried until crisp. These rolls remind me of the egg rolls.
These authentic Vietnamese Fried Pork Spring Rolls pair well with Nuoc Cham (fish sauce, lime, sugar, chili) or sweet chili sauce. You can add fresh lettuce, pickled daikon, carrots, and herbs like cilantro, Thai basil, and mint for crunch and freshness.
Enjoy them with rice vermicelli (Bun Thit Nuong), in noodle salads, or as appetizers. They also go well with a simple bowl of rice for a quick, satisfying meal.
I initially baked the Vietnamese rolls, but they 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 fry 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
Nutrition
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.
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Variations
You can try other versions of these fried spring rolls. Here’re some suggestions:
- (Nem Rán) Northern-style rolls have more pork than shrimp and include wood ear mushrooms for texture. They’re served with fresh herbs and dipping sauce.
- (Nem Cua Be) Crab Spring Rolls are from Hai Phong. They highlight crab meat with shrimp and vegetables and are often folded into a square shape before frying.
- (Cha Gio) 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.
- (Phở Cuốn) Pho Spring Rolls use fresh rice sheets rather than dried wrappers. They are filled with beef, herbs, and vegetables and paired with a tangy dipping sauce.
- Vegetarian Lettuce Rolls are a healthy, vegetarian option. Various vegetables are wrapped in mustard leaves or rice paper, often served with a peanut dipping sauce.
Troubleshooting guide
If your spring roll wrappers tear, handle them gently and avoid overfilling—moisten edges to seal properly. When frying, keep the oil at a steady temperature and work in small batches to prevent sogginess. Always use fresh, clean oil for the crispiest results.
For loose rolls, tighten your rolling technique and maintain an even filling distribution. If the oil smokes or burns, lower the heat immediately. Let the oil return to temperature between batches, and skim any crumbs to keep flavors clean.