Vietnamese Fried Spring Rolls (Chả Giò / Nem Rán)

Chả giò (southern name) — also called Nem rán — are crispy rice paper rolls filled with pork, vegetables, and glass noodles, then deep-fried until golden.

Time

• Prep: 30 minutes
• Resting (optional): 10 minutes
• Cook: 15 minutes
• Total: ~45–55 minutes

Equipment

• Large mixing bowl
• Knife and cutting board
• Grater or julienne tool
• Small bowl (for dipping water)
• Clean cloth or plate (for rolling)
• Deep frying pan / wok or saucepan
• Slotted spoon or tongs
• Paper towels (for draining)

Ingredients (serves 2 — ~10–12 rolls)

Filling

• 200 g minced pork
• 20 g dried glass noodles (mung bean vermicelli)
• 10 g dried wood ear mushrooms (optional but traditional)
• 1 small carrot, finely grated
• ½ small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp fish sauce
• ½ tsp sugar
• ½ tsp black pepper
• 1 small egg

Wrapping

• 10–12 Vietnamese rice paper sheets (bánh tráng)
• Water (for softening)

For frying

• 500 ml neutral oil (vegetable or sunflower)

Preparation

1. Prepare noodles & mushrooms

• Soak glass noodles in warm water for 5–10 minutes, then drain and cut short
• Soak mushrooms until soft, then finely chop

2. Make filling

In a bowl, combine:

• Pork
• Noodles
• Mushrooms
• Carrot, onion, garlic
• Fish sauce, sugar, pepper
• Egg

Mix thoroughly until evenly combined.

Rolling

1. Dip one rice paper sheet quickly in water (don’t over-soak)
2. Lay flat on a plate or cloth
3. Add 1–2 tbsp filling near one edge
4. Fold:
   • Bottom over filling
   • Fold in sides
   • Roll tightly

Repeat with remaining rolls.

👉 Tip: Keep rolls tight but not overfilled to prevent bursting.

Cooking

1. Heat oil

• Heat oil to 170–180°C (medium heat)

2. Fry (first fry)

• Fry rolls in batches for 6–8 minutes until lightly golden
• Remove and rest for a few minutes

3. Fry again (optional but recommended)

• Fry a second time for 2–3 minutes for extra crispiness

Serving

Serve hot with:

• Lettuce leaves
• Fresh herbs (mint, coriander)
• Fish sauce dipping sauce (nước chấm)

Wrap each roll in lettuce and dip before eating.

Nutritional Information (approx. per serving)

(Based on 2 servings)

• Calories: ~450–550 kcal
• Protein: ~20–25 g
• Fat: ~25–30 g
• Carbohydrates: ~35–40 g
• Fiber: ~2–3 g
• Sodium: ~700–900 mg

(Varies depending on oil absorption and portion size)

What makes them authentic

• Use rice paper, not wheat wrappers (key difference from Chinese rolls)
• Filling is fine-textured, not chunky
• Double frying gives that signature crisp, blistered texture

What they taste like

• Crispy outside
• Juicy, savory filling
• Balanced by fresh herbs and dipping sauce