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Traditional Vietnamese Crispy Fried Spring Rolls (Chả Giò / Nem Rán)
Vietnam's beloved banquet roll: thin rice paper wrappers (bánh tráng) encasing minced pork, minced prawns, wood ear mushrooms, and glass noodles, fried until bubbly, cracklingly crisp, and served with sweet-sour Nuoc Cham sauce.
Prep
30 min
Cook
15 min
Total
45 min
Ingredients
servings
4
- Vietnamese rice paper sheets (bánh tráng)16 pc
- Minced pork shoulder300 g
- Raw prawns, peeled and finely chopped150 g
- Dried wood ear mushrooms, rehydrated and shredded30 g
- Glass cellophane noodles, soaked and cut short50 g
- Vietnamese fish sauce (nuoc mam)1 tbsp
- Vegetable oil for frying300 ml
Preparation Steps
1
Mix ground pork, chopped prawns, shredded mushrooms, cut glass noodles, fish sauce, egg yolk, and black pepper into a cohesive filling.
8 min timer
2
Lightly wipe rice paper in warm water sweetened with a pinch of sugar. Place a spoonful of filling, fold in sides, and roll forward snugly into neat cylinders.
12 min timer
3
Fry spring rolls in batches over medium heat for 6-8 minutes until blistered, crackling, and golden. Serve piping hot wrapped in fresh lettuce and herbs, dipped in Nuoc Cham.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
21g
Carbohydrates
24g
Fat
18g
Allergens
CrustaceansFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
