Name: Vietnam Fried Spring Roll – Nem rán
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 5 people
Ingredients: Ingredient A; 2 garlic cloves - finely chopped; 280g ground pork; 80g shrimp - minced; 1 tbsp coriander - chopped (optional); 100g vermicelli noodles - soaked in water and julienned; 90g leek - chopped; 1/2 carrot - finely chopped (112g); For the seasoning; 1 tsp fine salt; 1 tsp sugar; 1 egg; 2 tbsp thai fish sauce; 15g lard (pork) - optional; some rice paper wrapper

Vietnam Fried Spring Roll – Nem rán

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

Ingredient A

2 garlic cloves - finely chopped
280g ground pork
80g shrimp - minced
1 tbsp coriander - chopped (optional)
100g vermicelli noodles - soaked in water and julienned
90g leek - chopped
1/2 carrot - finely chopped (112g)

For the seasoning

1 tsp fine salt
1 tsp sugar
1 egg
2 tbsp thai fish sauce
15g lard (pork) - optional
some rice paper wrapper

Instructions

1. In a large bowl, combine all the ingredient A and the seasoning ingredients. Mix well. Add the lard (optional) as per your taste and mix.
2. Prepare a large flat tray with about 1cm of water depth (I add some soy sauce or cola in the water to get a nice brown color). Submerge one sheet of rice paper for a second, then lay it on your work surface.
3. Place 1 to 2 tablespoons of the filling (depending on your rice paper size) at the centre or the bottom third of the rice paper, fold each of the sides in and roll up till the end tightly.
4. Heat a generous amount of oil in the pan until the small bubbles appear 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.

Vietnamese Fried Spring Roll (Chả giò or Nem rán)

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.