Photograph of the finished Nem ran cha gio

Vietnam · Nem rán

Nem ran cha gio

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice paper for spring rolls Rice paper for spring rolls 24 leaves
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Glass noodles Glass noodles 2.8 oz
  • Photograph of Wood ear mushrooms Wood ear mushrooms 1.1 oz
  • Photograph of Carrot Carrot 4.2 oz
  • Photograph of Onion Onion 1
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Soak the vermicelli and wood ear mushrooms in warm water for 15 minutes until softened, then drain, cut into shorter pieces, and slice into thin strips.
  2. 2 Mix the ground pork with vermicelli, wood ear mushrooms, shredded carrots, chopped onions and scallions, crack in an egg, and season with fish sauce and pepper.
  3. 3 Let the filling rest for 10 minutes to absorb the flavor, then wipe the rice paper with a damp cloth to soften it before tightly rolling it into small individual rolls.
  4. 4 Deep-fry the spring rolls over medium heat for about 8 minutes until the wrappers are slightly crispy, then remove and drain.
  5. 5 Fry a second time over high heat for 3 minutes until the crust is golden and crispy, then remove and drain on paper towels.
  6. 6 Serve hot with sweet and sour fish sauce and fresh vegetables.

With an appliance

  • Air fryer 58 min

    Replace steps 4 and 5: spray oil all over the spring rolls, fry at 180 degrees for 10 minutes, then increase to 200 degrees for another 5 minutes, flip at the 8th minute; spray more oil after flipping to make the crust golden and crispy.

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