Nem Rán - (Chả Giò)

Iconic Fried Spring Rolls, Loved for Their Golden Crunchiness and Flavorful Filling.

Ingredients (For about 15–20 rolls)

For the Filling (Phần nhân)

• Ground Meat: 300 g of ground pork (with a bit of fat for tenderness).

• Shrimp: 100 g (peeled, deveined, and coarsely chopped).

• Dried Mushrooms: 4–5 Moc Nhi mushrooms (wood ears/black mushrooms) rehydrated, squeezed, and chopped.

• Mung Bean Vermicelli (Glass Noodles): 50 g (softened in hot water, drained, and cut into short pieces).

• Carrot: 1 medium (grated or cut into thin julienne).

• Onion: 1/2 small (finely minced).

• Egg: 1 (lightly beaten, acts as a binder).

• Fish Sauce (Nước mắm): 1 tablespoon.

• Black Pepper: 1/2 teaspoon.

For the Wrapper and Frying

• Rice paper: 15–20 sheets (specific varieties for frying are often available).

• Lukewarm water (or a mix of vinegar and water): To soften the rice paper.

• Vegetable oil: Enough for frying.

For the Dipping Sauce (Nước Chấm)

The same sweet and sour sauce used for Gỏi Cuốn, but slightly stronger.

• Warm water: 50 ml.

• Fish sauce (Nước mắm): 2–3 tablespoons.

• Sugar: 1–2 tablespoons.

• Lime juice: 2 tablespoons.

• Garlic: 1 clove (finely minced).

• Red chili pepper: To taste (finely minced).

Preparation

Phase 1: Prepare the Filling

1. Soften: Put the vermicelli and the dried mushrooms in hot water separately. Once soft, drain them well, squeeze them, and chop them (the vermicelli into short pieces).

2. Mix: In a large bowl, mix the ground meat, the chopped shrimp, the mushrooms, the vermicelli, the carrot, the onion, the egg, the fish sauce, and the black pepper.

3. Amalgamate: Mix all the ingredients with your hands until they are well amalgamated.

Phase 2: Assembly of the Rolls

1. Soften the Rice Paper: Lightly dampen a sheet of rice paper. It must not be too wet, otherwise it will tear. (Use lukewarm water, sometimes lightly acidified with vinegar, to make them crunchier).

2. Stuff: Place about 1–2 tablespoons of filling in the shape of a small sausage, near the bottom edge of the sheet.

3. Roll:

   • Fold the bottom edge over the filling.

   • Fold the two sides inward, tightening the filling well.

   • Roll the wrap upward until it is completely sealed. (Ensure they are tight to prevent them from opening during frying).

4. Repeat: Continue until the filling is finished.

Phase 3: Frying (The Secret of Crunchiness)

For an optimal result, Nem Rán are often fried twice:

1. First Frying (Pre-cooking): Heat the oil to a medium temperature (about 150°C). Fry the rolls in small batches for about 5–7 minutes, until they are cooked inside and barely golden. Drain and set them aside.

2. Second Frying (Final Browning): Just before serving, heat the oil to a high temperature (about 180°C). Fry the already pre-cooked rolls for 1–2 minutes, until they become a beautiful dark golden color and crunchy. Drain on absorbent paper.

Phase 4: Preparation and Service of the Sauce

1. Sauce: Mix the warm water with the sugar and the fish sauce until the sugar is dissolved. Add the lime juice, garlic, and chili pepper. Taste and adjust the balance.

2. Service: Serve the Nem Rán very hot and cut in half, accompanied by a bowl of Nước Chấm sauce and a plate of fresh lettuce and aromatic herbs (such as mint and coriander) to wrap them in.