• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • wacocoro
    • Etsy
    • YouTube
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

June 8, 2018

Vietnamese Fried Spring Roll (Chả giò or Nem rán)

Jump to recipe

Vietnamese Fried Spring Roll (Chả giò or Nem rán)

Print this recipe
Serving Size
5 to 6 people
Prep Time
50 minutes
Cook Time
30 minutes
Total Time
1 hour, 20 minutes
Vietnamese Fried Spring Roll (Chả giò or Nem rán)

Ingredients

For the filling

  • 150g vermicelli / beans thread - soak in water for about 10min, drain and roughly chopped
  • 300g ground pork
  • 1/2 carrot (about 50g) - finely chopped
  • 120g canned sliced bamboo shoots - roughly chopped
  • 1 leek - roughly chopped (about 200g)
  • 1 tsp fine salt
  • 1 tsp sugar
  • 1 tbsp thai fish sauce
  • 1 tsp ginger powder or fresh ginger (grated)
  • rice paper wrappers as many as you need
  • 2 tbsp instant coffee powder
  • 2 tbsp hot water
  • 2 cup water

For the dipping sauce

  • 100g boiled water
  • 1/2 tbsp thai fish sauce
  • 1/2 tbsp or more sugar
  • 1 garlic clove - grated
  • 1 1/2 tbsp thai sweet chili sauce
  • 1/4 tsp apple cider vinegar or rice vinegar
  • some of carrot - finely julienne
  • dash of salt - optional

Instructions

  • 1. Make the dipping sauce In a small bowl, add all the dipping sauce ingredients and mix well. Keep it in the fridge until you serve.
  • 2. Make the filling In a bowl, add all the filling ingredients and mix until well combined.
  • 3. Assemble Fill a bowl or plate with coffee powder (it helps giving the wrappers a nice brown color), hot water and water. Plunge quickly the rice paper wrapper in (don't soak or it will be too soft).
  • 4. Scoop about 1 to 2 tbsp of the filling and place near one end of the rice paper. Fold both sides inwards and roll up to the other end. Repeat with the remaining rice paper wrapper and filling.
  • 5. Heat a generous amount of oil in the pan until the small bubbles are around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.
  • Serve hot with the dipping sauce you made at #1.
© 2025 Copyright Dans la lune
https://www.atelierlalune.com/2018/06/cha-gio-nem-ran-vietnamese-fried-spring-roll/

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Pork

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sewing patterns, accessories and cooking recipes

  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Twitter
  • YouTube

CHECK US OUT ON

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chinese knot Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Vegetables

© 2025 DANS LA LUNE - Template by Bloom