Vietnamese spring rolls, also known as "Nem rán" in Northern Vietnam, are one of the most typical and beloved traditional Vietnamese dishes. With a crispy crust, a fragrant and richly flavored filling, and a sweet and sour sauce, these rolls are not only often served in everyday family dinners, but are also an integral part of holidays, New Year's Eve, weddings, or feasts for guests.
Vietnamese spring rolls. Recipe
Ingredients
For the filling:
• 200 g minced pork
• 100 g peeled, chopped shrimp (optional)
• 100 g vermicelli (soaked in warm water, then cut into short straws)
• 5–6 “wood mushrooms” (black mushrooms or auricularia), soaked in hot water, finely chopped
• 1 chicken egg
• 1 small red onion or regular onion, finely chopped
• Pepper, fish sauce, sugar, lemon, garlic, chili
For wrapping:
• Rice paper sheets (thin and stretchy ones are recommended)
• Oil for frying
Preparation
1. Preparing the filling
• Mix the minced meat, shrimp, vermicelli and mushrooms.
• Season with: 1 teaspoon fish sauce, 1/2 teaspoon pepper, 1/2 teaspoon sugar.
• Add the egg and mix well.
2. Wrapping rolls
• Spread a sheet of rice paper out on a flat surface. If it is dry, you can dampen it with a damp towel.
• Place a small amount of filling at the bottom edge, roll up a few times, then fold the sides inward and continue rolling until the end.
3. Baking
• Heat plenty of oil in a frying pan (enough to cover about half of the roll).
• When the oil temperature reaches about 160–170°C, fry the rolls over medium heat until golden brown.
• Remove and place on a paper towel or strainer to drain the oil.
Preparing the sauce
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 5 tablespoons water
• Chopped garlic and chili pepper
Mix everything well. You can add a little grated carrot if you like. If you don't like fish sauce, a regular mild chili sauce, such as CHIN-SU, works well with the rolls.
