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Dans la lune

June 18, 2019

Vietnam Fried Spring Roll – Nem rán

Vietnam Fried Spring Roll – Nem rán

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Vietnam Fried Spring Roll – Nem rán

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

June 8, 2018

Vietnamese Fried Spring Roll (Chả giò or Nem rán)

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.
© 2022 Copyright Dans la lune

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

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