Nem Ran (Vietnamese Fried Spring Rolls)
In this article, we’ll introduce you to Vietnam’s famous fried spring rolls. Discover the key ingredients, learn how to make them, and find out the best ways to enjoy this delicious dish. Plus, we’ll explore the different names for this beloved treat in various regions of Vietnam.
Ingredients
Filling:
Ground porkEggs CarrotsKohlrabiGreen onionsWood ear mushroomsShiitake mushroomsOnionsBlack pepperGlass noodlesRice paper wrappersFresh Herbs:
LettuceFish mintThai basilCucumbersDipping Sauce:
Fish sauceLime juiceChilisGarlicGreen papayaCarrotsSugarHow to make nem ran
This overview provides a general guide to making Vietnamese fried spring rolls without diving into specific ingredient quantities.
Start by preparing the filling. Ground pork is mixed with finely chopped onion, kohlrabi, and carrots. Rehydrate wood ear and shiitake mushrooms, then chop them up. Soak dried glass noodles in warm water, drain, and cut them into smaller pieces. In a large bowl, combine all the ingredients with some cooking oil, seasoning, fish sauce, and an egg for richness.
Next, take a rice paper wrapper, add a portion of the filling, and roll it up tightly, tucking in the sides as you go. Finally, fry the spring rolls in hot oil until they turn golden brown and crispy.
How to enjoy nem ran
Vietnamese people enjoy this dish with a dipping sauce. The sauce is made from a mixture of lime juice, fish sauce, water, and sugar, resulting in a balance of sour, spicy, salty, and sweet flavors. To enhance the taste, finely chopped chili, garlic, and small slices of carrot and green papaya are often added.
The fresh herbs served with the dish typically include lettuce, basil, fish mint, and cucumber. When eating fried spring rolls, they are combined with these fresh herbs, dipped into nuoc cham (Vietnamese dipping sauce), and enjoyed together.
The different names for Vietnamese fried spring rolls
In Vietnam, fried spring rolls go by different names depending on the region. People in the North call them “nem rán,” while in the Central region, they’re known as “ram.” Down South, they’re referred to as “chả giò.” While the traditional filling often includes pork, some places get creative and use seafood like shrimp or crab instead.
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