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Chả Giò (Nem Rán): Vietnamese Fried Spring Rolls
More recipes: Vietnamese recipes · All Asian recipes
55 Mintotal
10servings
200kcal
VietnameseCuisine
Chả Giò (Nem Rán): Vietnamese Fried Spring Rolls
Laura Chen
10
45 Minuten
10 Minuten
200
Vietnamese
Appetizer
Chả Giò, also called Nem Rán, are crisp deep-fried spring rolls traditionally filled with ground meat, shrimp, glass noodles and vegetables. They are a popular snack in Vietnam and usually come with fresh herbs and a spicy fish sauce dip.
Ingredients
- 200 g ground pork
- 100 g shrimp, chopped
- 50 g glass noodles, soaked and chopped
- 50 g carrots, finely grated
- 50 g taro, finely grated
- 30 g dried wood ear mushrooms, soaked and finely chopped
- 2 scallions, finely sliced
- 1 egg
- 1 tbsp fish sauce
- 1 tsp black pepper
- 10 rice paper sheets
- Vegetable oil for deep-frying
- Fresh herbs (cilantro, mint)
- Fish sauce for dipping
Instructions
- In a large bowl, mix the ground pork, shrimp, glass noodles, carrots, taro, wood ear mushrooms, scallions, egg, fish sauce and pepper.
- Dip a rice paper sheet briefly in warm water, then lay it on a dry surface.
- Put about 2 tablespoons of filling on the bottom third of the rice paper, fold in the sides and roll it up tightly.
- Heat the oil to 180°C (350°F) in a large pot or deep fryer.
- Fry the rolls in batches for about 4-5 minutes, until golden brown and crisp.
- Drain on paper towels and serve with fresh herbs and fish sauce.
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More recipes: Vietnamese recipes · All Asian recipes