Authentic Vietnamese Spring Rolls Nem Ran Hay Cha Gio

Savory, sweet, and crispy – authentic Vietnamese spring rolls, or Nem Ran Hay Cha Gio, are a delight to the senses. With a delicate balance of flavors and textures, these delicate treats are filled with a mix of ground pork, shrimp, and herbs, all wrapped up in a crunchy rice paper wrapper, fried to a golden brown perfection.

Ready Time

2 hrs

Yields

9 servings

Ingredients

Rice paper wrappers (about 30 wrappers), 1 package of rice stick noodles, 1 pound ground pork, 1/2 pound shrimp, peeled and deveined, 1/2 cup chopped wood ear mushrooms, 1/2 cup chopped cilantro, 1/4 cup chopped scallions, 2 cloves garlic, minced, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1/4 teaspoon black pepper, 1/4 teaspoon salt, Vegetable oil for frying.

Instructions

Start by preparing the filling: In a large bowl, combine ground pork, shrimp, chopped mushrooms, cilantro, scallions, garlic, fish sauce, soy sauce, lime juice, black pepper, and salt.

Mix everything well until just combined, being careful not to overmix.

Cook the rice stick noodles according to package instructions and set aside.

Fill a large bowl with warm water.

This will be used to soften the rice paper wrappers.

To assemble the spring rolls, lay a rice paper wrapper flat on a clean surface.

Place about 1/4 cup of the pork and shrimp mixture onto the center of the wrapper, leaving a 1-inch border around the edges.

Add a few noodles on top of the filling.

Soften a rice paper wrapper by dipping it into the warm water for about 10-15 seconds.

The wrapper should be soft and pliable but not too soft that it tears.

Place the wrapper on a clean surface and add the filling mixture to the center of the wrapper.

Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.

Repeat with the remaining wrappers and filling.

Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat.

When the oil is hot, add a few of the spring rolls to the skillet (do not overcrowd) and fry until golden brown and crispy, about 3-4 minutes on each side.

Drain the spring rolls on paper towels and serve hot with your favorite dipping sauce.

Notes

Make sure to handle the rice paper wrappers gently, as they can tear easily. To prevent them from tearing, make sure your hands are dry and not damp or wet.

For the filling, be gentle when mixing the ingredients, as overmixing can make the filling dense.

When cooking the rice stick noodles, follow the package instructions carefully, as overcooking can make them mushy. When assembling the spring rolls, make sure to leave a 1-inch border around the edges to ensure the filling doesn’t spill out during frying.

To achieve the perfect crispiness, do not overcrowd the skillet when frying the spring rolls, and adjust the heat as needed to prevent burning.

Finally, be patient and don’t rush the process – making these spring rolls takes time, but the end result is well worth the effort!