Vietnamese Nem Ran (Crispy Fried Spring Rolls)

Name: Vietnamese Nem Ran (Crispy Fried Spring Rolls)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 300 g ground pork; 200 g peeled shrimp, finely chopped; 50 g glass noodles, soaked and chopped; 10 g dried wood ear mushrooms, soaked and julienned; 1 pc medium carrot, grated; 1 pc small onion, finely minced; 2 pc eggs; 2 tbsp fish sauce; 0.5 tsp ground black pepper; 1 tsp sugar; 20 sheets rice paper wrappers; 1.2 l vegetable oil for deep frying; 4 tbsp fish sauce (for Nuoc Cham); 3 tbsp sugar (for Nuoc Cham); 3 tbsp fresh lime juice (for Nuoc Cham); 6 tbsp water (for Nuoc Cham); 2 cloves garlic, minced (for Nuoc Cham); 1 pc small red chili, thinly sliced (optional, for Nuoc Cham)

Difficulty

medium

Time

1h 5m

Price Category

average

Calories

Medium

Nem Ran, or as many know them, Vietnamese fried spring rolls, are a true culinary delight. These crispy, golden-brown rolls are filled with a delicious mixture of ground pork, shrimp, glass noodles, and vegetables. They are perfect as an appetizer or a light main course, traditionally served with fresh lettuce leaves and Nuoc Cham dipping sauce. Prepare this authentic Vietnamese dish at home and impress your family or friends!

Steps

Prepare Filling

Soak glass noodles and wood ear mushrooms in hot water for 10 minutes, then drain and chop finely. In a large bowl, combine ground pork, finely chopped shrimp, glass noodles, wood ear mushrooms, grated carrot, minced onion, eggs, fish sauce, pepper, and sugar. Mix thoroughly to ensure all ingredients are evenly distributed.

Roll Spring Rolls

Prepare the rice paper: pour lukewarm water into a shallow dish. Dip one rice paper wrapper for 10-15 seconds until pliable. Place it on a clean surface. Spoon about one tablespoon of filling onto the bottom part of the rice paper, shaping it into a log. Fold up the bottom edge, then fold in the sides, and roll up tightly. Repeat with the remaining filling.

Fry Rolls

Heat a generous amount of vegetable oil in a deep pan or wok over medium heat (approx. 160°C / 325°F). Fry the spring rolls in batches for 5-7 minutes until light golden brown. Remove them and drain on paper towels. Then, increase the heat to high (approx. 180°C / 350°F) and fry the rolls again for 2-3 minutes until deep golden brown and crispy. Repeat for all batches.

Make Nuoc Cham

Meanwhile, prepare the Nuoc Cham dipping sauce: in a small bowl, combine fish sauce, sugar, lime juice, and water until the sugar dissolves. Add the minced garlic and optional sliced chili. Taste and adjust seasonings as needed.

Serve

Serve the hot, crispy spring rolls with fresh lettuce leaves and the Nuoc Cham dipping sauce. Enjoy!

	Per 100g	Per Serving 180g
Calories	280 kcal	504 kcal
Protein	18g	32.4g
Fat	18g	32.4g
Carbohydrate	12g	21.6g
Fiber	1g	1.8g
Sugar	1g	1.8g

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pork

deep-fried

everyday

appetizer

crispy

Vietnamese

all seasons

Hot

Vietnamese Nem Ran (Crispy Fried Spring Rolls)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Filling

Roll Spring Rolls

Fry Rolls

Make Nuoc Cham

Serve

Extra Tips

► For perfectly crispy rolls, fry them in two stages: first at a lower temperature, then at a higher temperature until golden brown.

► Do not over-soak the rice paper; just enough to make it pliable, otherwise it will tear during rolling.

► Prepare the Nuoc Cham dipping sauce in advance so the flavors can meld, making it even more delicious.

Nutrition