Nem Rán / Chả Giò (Fried Rolls)

Name: Nem Rán / Chả Giò (Fried Rolls)
Total time: 1 h 20 min
Yield: 5
Cuisine: Vietnamese
Ingredients: 24 sheets Round rice paper (bánh tráng), 16 cm; 400 g Minced pork (about 20% fat); 150 g Prawns, chopped; 20 g Dried wood ear mushrooms; 50 g Glass noodles (miến); 150 g Jicama or kohlrabi, grated and squeezed dry; 1 Carrot, grated; 3 Shallots, minced; 1 Egg; 5 tbsp Fish sauce (nước mắm); 1 tsp Black pepper; 800 ml Neutral oil, for frying; 3 tbsp Sugar; 2 tbsp Lime juice; 1 tbsp Garlic and chilli, minced; 1 large plate Lettuce, perilla, mint, coriander

The fried cousin of the summer roll, and the dish Vietnam cannot agree on a name for: pork, wood ear and glass noodles rolled in rice paper, fried until blistered, then wrapped again in lettuce and dunked in nước chấm.

来源

食谱提供 Vietnamese home kitchens · 🏺 传统 · Everyday Vietnamese home cooking, made the same way from Hanoi to Cà Mau

Vietnamese home and street cooking · nationwide — An ownerless dish with no documented individual creator. The reference confirms that northern Vietnam calls it nem rán and the south chả giò, and that the difference genuinely confuses people within Vietnam; the traditional rice paper (bánh tráng) wrapper and the wheat sheets used by restaurants abroad because rice paper becomes brittle when fried and loses crispness within hours; the filling of ground pork with mushrooms, cellophane noodles and julienned vegetables such as carrot, kohlrabi and jicama; and service wrapped in lettuce with herbs and dipped in fish sauce mixed with lime juice or vinegar, water, sugar, garlic and chilli. The article gives Nam Kỳ (French Cochinchina) as the place of origin but no further detail, and this book claims nothing beyond that. The two-stage fry is standard practice, not a sourced claim.

Background on Wikipedia ↗

Watch it being made · 2 videos

Trang Journey Helen's Recipes (Vietnamese Food)

⏱ 80 分钟🍽 5 人份🔥 480 大卡🇻🇳 越南🌶️

无乳制品

步骤

Mix the pork, prawns, wood ear, cut glass noodles, squeezed jicama, carrot, shallots, egg, 1 tbsp fish sauce and the pepper. Leave it 15 minutes so the noodles absorb the seasoning.
💡 Fry a teaspoon of the mixture in a pan and taste it before you roll two dozen of anything. It is the only way to check the seasoning.
Brush a rice paper sheet on both sides with a wet hand or a damp cloth rather than dunking it. Wait about 30 seconds until it turns pliable.
💡 Dunking is for fresh rolls. For frying you want the sheet only just softened — too much water and the roll bursts in the oil.
Put a heaped tablespoon of filling near the bottom edge, shape it into a short log, fold the bottom up, tuck the sides in and roll firmly. Set the rolls seam-down, not touching.
Fry in oil at 150°C for 6 to 7 minutes, turning, until pale gold and cooked through. Lift them out onto a rack and let them sit at least 10 minutes.
Raise the oil to 190°C and fry them a second time for 1 to 2 minutes, until deep gold and blistered. Drain on a rack, never on paper.
💡 The double fry is what makes the difference between crisp for a minute and crisp for twenty. Draining on paper traps steam and undoes all of it.
Mix the nước chấm from the remaining fish sauce, sugar, lime juice, garlic, chilli and 250 ml warm water. Serve the hot rolls with the plate of lettuce and herbs.
💡 Eat them the Vietnamese way: wrap the fried roll in a lettuce leaf with herbs, then dip. A hot crisp roll inside a cold soft leaf is the entire idea.

💡 小贴士

The north calls it nem rán and the south calls it chả giò — and each side finds the other's usage confusing. Both refer to the same fried roll.
Restaurants outside Vietnam often use wheat wrappers instead, because rice paper turns brittle in the fryer and loses its crispness within hours. Rice paper tastes better; wheat holds up longer.
Unfried rolls freeze beautifully on a tray, then bagged. Fry them straight from frozen at a slightly lower temperature.