VIETNAMESE FRIED SPRING ROLL – NEM RÁN
Vietnamese Fried Spring Rolls
Vietnamese cuisines are appreciated in foreign tourists’eye because they have delicate flavour and simple ingredients but the quality of cuisines are delicious.
Nem ran (called “Cha Cuon” in the middle or “Cha Gio” in the south regions) is one of traditional dishes in Vietnam.
Up to now, Fried Spring roll ( Nem Ran) has been a familiar dish on the menu at all households on special holidays or family parties.
The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew’s ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
Nem ran is eatten hot with fresh herbs and dipped the fish sauce which is considered as a main element decides if it is delicious or not.
How to make:
Before making fried spring rolls, we need to have:
- wrapped up the spring roll using rice paper wrappers.
- The combination of ingredients you choose for the filling
- Vietnamese Dipping Sauce – Nuoc Mam Cham which main ingredient is the fish sauce. And fresh vegetable and herbs.
The filling for the Vietnamese Spring Roll is delicious. It can not only make a delicious dish, they also ensure that the spring rolls are healthy You may substitute the minced pork used in the recipe with either minced chicken or duck depending on what you like
This is how the spring rolls are wrapped using rice paper. It’s a great wheat-free recipe.
To start the process going, all you need is a nice big wok or saucepan, a ladle or a pair of tongs and some oil.
- Heat up a cup of oil on low heat in a wok or big sauce pan. When the oil starts to lightly smoke, it is ready for frying.
- Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you.
- After half a minute, turn the spring roll over gently. Fry for another half a minute, then put it to the side of the wok and let it continue frying. You need to do this before putting the next spring roll into the oil as the spring rolls may stick to each other before both sides have been fried for half a minute.
- Fry the spring rolls until the color of the “nem” turns light brown.
Scoop up the cooked spring rolls and place them on a metal strainer, so that any excess oil can drip away. Alternatively, place some kitchen towels on a plate to soak up this excess oil.
Now, you can eat these fried spring rolls. Remember, Eat as they are hot with herbs & dipping sauce.
( Dipping Sauce:
Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.)