Vietnamese Fried Spring Rolls - Chả Giò / Nem Rán

spring rolls fried vietnamese nems pork filling crispy rice paper

Vietnamese Fried Spring Rolls - Chả Giò / Nem Rán

5 from 8 votes

Fried until crispy on the outside and filled with a flavorful mix of vegetables and ground pork, this fried spring rolls recipe will definitely make its way onto your list of favorite appetizers!

Course: Appetizer

Cuisine: Vietnamese

Yield: spring rolls

Calories: 111kcal

Author: Emma Choi

Prep Time: 30

Active Time: 20

Total Time: 50

Ingredients

34 rice paper sheets | 22 cm / 8.6" diameter
cooking oil
lettuce

filling

400 g ground pork
6 tbsp fish sauce
60 g vermicelli or glass noodles
1 big onion , chopped
2 carrots , julienne
6 dried wood ear mushrooms , chopped
140 g bean sprouts
4 eggs
3 garlic cloves , minced
black pepper
salt

nuoc cham sauce

2 tbsp sugar
2 tbsp white vinegar
2 tbsp fish sauce
125 ml water
1 garlic clove , minced
2 small red chilies , chopped
1 tsp lime juice

US - M

Instructions

Prepare the dipping sauce

In a saucepan, bring to a boil sugar, white vinegar, fish sauce and water. Once the sugar has dissolved, turn off the heat. Transfer the sauce into a bowl, then add garlic and chilies. Give it a stir, then refrigerate until you’re ready to use it.

Make the spring rolls filling

Let the dried wood ear mushrooms soak in boiling water for 15 minutes. Then chop the mushrooms into small bits.
Soak the vermicelli in cold water for 10 minutes. Drain the water once they’re softer and chop them with scissors.
Prepare the filling by mixing all filling ingredients together.

Roll the spring rolls

Prepare a large bowl of warm water (bigger than the size of your rice paper). Soak the rice paper until it softens.
Place the rice paper on a clean and wet kitchen towel - that will absorb the excess water and avoid the rice paper from sticking.
Place 1 tbsp of filling in a log shape on one border. (Note 1)
Fold the left side of the rice paper to cover the filling. Then fold the right side onto the filling. Lift the bottom side of the rice paper and roll it tightly around the filling. Keep rolling it up to the end. The end of the spring roll will seal by itself as the rice paper is sticky.
Place your spring rolls onto another clean kitchen towel to avoid them from sticking to the surface. Make sure they do not touch each other as they are very sticky.

Fry the spring rolls

Heat some cooking oil or use a fryer. Fry spring rolls at 180°C (360°F) for 5 minutes. Do not overcrowd your pan or fryer, the spring rolls stick to each other easily.
Remove spring rolls from the oil and place them on a paper towel to absorb excess oil and cool down (at this point, you can freeze them if you wish).
Fry the spring rolls a second time for 2 minutes. If they are frozen, fry them for 3 minutes.
Serve with dipping sauce and some lettuce leaves.

Notes

Spring roll size: don’t make spring rolls too big, 1 tbsp filling is sufficient. They tend to blow in size once cooked.

Nutrition