Fried spring roll, in Vietnamese it is called Nem Ran in the North or Cha Gio in the South, is one of the special dishes and becomes favorite dish of many Vietnamese people. It is so popular that it appears on almost menu of restaurants.
It also impresses foreigners so much due to its various ingredients and good taste. However, how to make it successfully is not an easy answer because there are quite many different recipes. This essay will give you instructions to do traditional spring rolls in the North of Vietnam.
For preparation, we need to have the below ingredients:
- Minced pork and shrimp,
- Shredded carrot,
- Wood-ear and mushroom: soaked in hot water then cut into short and thin strips,
- Glass noodle: soaked in water then cut into short sections,
- Garlic, onion, pepper, sugar, salt, fishing sauce… (for tasting)
- Egg and rice paper wrapper.
It is noted that it is rice paper wrapper creating difference between Vietnamese spring rolls and spring rolls from other country like China or India. Due to special characteristics of rice paper wrapper, Vietnamese spring rolls are crispy and light.
- Mix the minced pork and minced shrimp together in a large bowl and season lightly with fishing sauce, salt, pepper, sugar. Add some minced garlic to taste. Mix well in a circular motion till all are well combined.
- Combine the seasoned meat & shrimp with all the vegetables, mushrooms and glass noodle shredded then mix them well. In order to help all the ingredients adhere better, you can add 1 egg or just the egg white, then mix well again and leave to sit for about 20 minutes.
Mix well to make all ingredients adhere
- For purpose of softening the rice paper for easy wrapping, you should moisten the rice paper with a damp cloth or you can use a half of tomato to do this work. Remember not to soak it in water.
- Scoop a heaping tablespoon of the filling and place near one end of the rice paper. Roll it.
- Heat a reasonable amount of oil in a pan until you can see small bubbles around the chopstick. Then keep the heat on medium. Start frying. At first you should leave some spaces between rolls in the pan because the rice paper could be sticky. It will be ok after a few minutes so you can bring them closer to one another. Deep fry until they turn light brown.
- Place spring rolls on a paper towel in order to drain off the excess oil.
- Serve with dripping sauce (see the recipe to make dripping sauce below), herbs and fresh vegetable.
Serve spring rolls with dripping sauce, fresh vegetable and herbs
How to make the dipping sauce:
- Squeeze a lemon for juice.
- Pour in some fish sauce (in Vietnamese we call “nuoc mam”), and add sugar, lemon juice, garlic, chili in a large mixing bowl.
- Add some water in.
- Stir well and taste.
Fried spring rolls are one of the most popular traditional dishes, from the countryside to the city. Vietnamese, especially Hanoi people are very proud of this special dish. Following above recipe, you can surely enjoy Vietnamese traditional spring rolls. Yummy!