Nem Rán (Vietnamese Fried Spring Rolls)
Món truyền thống · Vietnamese
Classic Vietnamese fried spring rolls, crispy on the outside with a savory filling of ground pork, shrimp, glass noodles, and vegetables. Served with a dipping sauce.
Đánh giá công thức này
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Nguyên liệu
- Ground pork300g
- Shrimp, peeled and minced100g
- Glass noodles (bún tàu)50g
- Wood ear mushrooms, dried and rehydrated20g
- Carrots, finely julienned1 medium
- Onion, finely chopped1/2 medium
- Eggs2
- Fish sauce2 tbsp
- Rice paper wrappers (bánh tráng)20-25 sheets
- Vegetable oil, for fryingsufficient amount
- Saltto taste
- Black pepperto taste
- Waterfor soaking noodles
Các bước
- 1
Soak glass noodles in warm water until softened, then drain and chop into short pieces.
- 2
In a large bowl, combine ground pork, minced shrimp, chopped glass noodles, rehydrated and chopped wood ear mushrooms, julienned carrots, chopped onion, and eggs.
- 3
Season the filling with fish sauce, salt, and black pepper. Mix well until thoroughly combined.
- 4
Prepare a shallow dish of warm water for softening the rice paper wrappers.
- 5
Dip one rice paper wrapper in warm water for a few seconds until pliable. Lay it flat on a clean surface.
- 6
Place about 2-3 tablespoons of filling near the bottom edge of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to form a cylinder.
- 7
Repeat with the remaining wrappers and filling.
- 8
Heat a generous amount of vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot but not smoking.
- 9
Carefully fry the spring rolls in batches, turning occasionally, until golden brown and crispy on all sides (about 5-7 minutes).
- 10
Remove the fried rolls from the oil and drain on paper towels.
- 11
Serve hot with nuoc cham (Vietnamese dipping sauce) and fresh herbs.
