Fried Spring Rolls: a perfect combination of crispness and freshness

Nga Do
Seeking a perfect combination of crispness and freshness? Fried Spring Rolls is an ideal choice. 

Vietnamese Fried Spring Rolls (Nem ran/Cha Gio) made with the worldwide famous Japanese Kobe Beef was listed in the top 10 most favourite foods by CNN Travel.

Vietnamese fried spring rolls are very popular and appear on almost every restaurant menu. Vietnamese are very proud of their spring rolls. It's a perfect starter for whoever loves Vietnamese cuisine. There are quite a few different recipes for fried spring rolls but we would like to give you the following recipe which includes pork rather than fish or something else.

Full recipe for Vietnamese fried spring rolls:

Step 1: Ingredients (for 2-3 people)

- 300g ground pork
- 1 onion
- 1 carrot
- Green onion
- 8 g dried woodear mushroom, 2 eggs
- 10g glass noodle
- Salt, pepper, oil 50ml, 3 spoons of fish sauce
- Rice Paper

Step 2: Preparation

- Cut off the roots of dried wood ear mushroom. Put dried wood ear mushroom and glass noodle in two bowls of boiled water for about 15 minutes for mushroom, and 5 minutes for glass noodle.  Mince wood ear mushroom, carrot, onion, green onion. Cut glass noodle about 3cm.

- In a large bowl, combine the minced pork, and all of minced vegetables together and season lightly with salt, pepper, fish sauce, cooking oil. To help all the ingredients adhere better, add 2 eggs. Mix well in a circular motion till combined. Leave to sit for a few minutes.

- Wrapping: dip rice paper in water, take out and leave for 10 seconds to make it moistened. Scoop a heaping tablespoon of the filling and place near one end of the rice paper. Roll until you reach the center, then fold both sides inwards and continue to roll up till the other end. Tips: to make fried spring roll crispy, combine 1 spoon of vinegar, 1 spoon of sugar into the water before dipping rice paper.

- Frying: Heat a generous amount of oil in the pan until you see small bubbles around the chopstick. Then keep the heat on medium and start frying. The rice paper could be sticky at first so leave some spaces between the rolls. After a few minutes, it's ok to bring them closer to one another. Deep fry until they turn golden brown. Then, place them on paper towel to drain off the excess oil. 

- Making fish sauce: put minced garlic, red pepper into a small bowl. Add vinegar, fish sauce, sugar and warm water in a golden ratio: 1 sour - 1 sweet - 1 sauce - 4 water.

- Serve with dipping fish sauce, fresh vegetable.

Try and make your meals more plentiful. Good luck!

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