The last time I ordered Bun Cha, I couldn’t help but notice that people around me were savoring vermicelli noodles not just with pork patties, but also with these delicious rolls. Intrigued, I discovered they were none other than Vietnamese Fried Spring Rolls, or as they call them, Nem Ran.
So, fueled by curiosity and a craving for something different, I returned to the Bun Cha restaurant. This time, I switched things up and went for the Vietnamese Spring Rolls instead of the usual pork patties.
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.
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. Consequently, 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.
These fried rice paper spring rolls are a staple in Vietnamese cuisine. In some regions, the dish is called Cha Gio or Cha Ram. While the traditional Nem Ran recipe is widely loved, there are also variations to suit different preferences. Some people prefer vegetarian or seafood version. In Hai Phong, there’s a square version with crab meat and pork fillings.
You can enjoy these Vietnamese Fried Spring Rolls with rice vermicelli, a bowl of rice, or as an appetizer with lettuce leaves and herbs.
