Best 3 Authentic Vietnamese Spring Rolls Nem Ran Hay Cha Gio Recipes
Embark on a culinary journey to discover the art of creating authentic Vietnamese spring rolls, known as nem ran or cha gio. These crispy and flavorful rolls are a beloved delicacy, often served as appetizers or during festive occasions. With their delicate balance of flavors and textures, nem ran embodies the essence of Vietnamese cuisine. In this comprehensive guide, we will delve into the secrets of making these spring rolls, exploring the ingredients, techniques, and variations that make them truly special. Whether you're a seasoned cook or just starting your culinary adventure, this article will provide you with all the knowledge and guidance you need to create authentic and delicious nem ran in the comfort of your own kitchen.
Here are our top 3 tried and tested recipes!
AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)
This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.
Provided by agoldstone
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
- Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
- Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
- Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
- Heat oil in a work or large skillet over medium heat.
- Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g
VIETNAMESE FRIED SPRING ROLLS
Vietnamese Fried Spring Rolls are delicious with crispy exterior and flavorful filling. This dish is a must in any traditional Vietnamese banquets or celebrations. Learn the authentic way to make them as well as tips to ensure they turn out golden and crispy.
Provided by Sophie
Categories Appetizers and Side dishes Main Dish
Time 1h
Number Of Ingredients 19
Steps:
- Soak dried wood-ear mushrooms in hot water for 5 minutes or until rehydrated, then julienne. Soak glass noodles in room-temperature for about 20 minutes. Once softened, cut noodles into shorter pieces, about 2-3 inch long.
- Chop shrimps into smaller pieces but not too small. Place shrimp pieces and ground pork in a mixing bowl. Then add julienned wood-ear mushroom, beansprouts, carrot, glass noodles, shallots, salt, pepper and fish sauce. Give everything a quick mix. Then add 2 eggs and mix well to combine.
- Before wrapping the rolls, you can fry a small piece of filling to see if it is seasoned to taste and adjust if needed.
- To a small bowl, add about 1 cup of water and a few drops of rice vinege (about 1/8-3/16 teaspoon). Place a spring roll wrapper on a clean surface and use your fingertips to dab some water from the bowl to wet the wrapper.
- Once the wrapper sheet is pliable, place about 2½ tablespoons of filling near the top part of the sheet. Form the filling into a log shape, then fold the left and right sides of the rice paper over the filling. Fold the top part of the sheet over and then roll it up away from you. Set aside. Continue to wrap until you have used up all the filling.
- Place a frying pan over medium heat. Once the pan is hot, heat a generous amount of oil. When the oil is hot, add the spring rolls and fry in a single layer. You may need to increase the heat slightly after adding the rolls to ensure the oil is hot and bubbling (not too vigorously). Fry for 4-5 minutes until the outside is lightly golden, flip once or twice. Transfer to a wired rack or place on paper towel briefly to absorb excess oil.
- Let the rolls cool down for 5-10 minutes. Then heat the oil again over medium heat and fry the rolls the second time. This time, use a slightly higher heat than the first time to crisp them up. Fry for 2-3 minutes until the outside is deep golden and crispy. Transfer to a wired rack or place on paper towel briefly to absorb excess oil before serving.
- Serve right away with noodles, lettuce, fresh herbs and dressing.
Nutrition Facts : Calories 587 kcal, Carbohydrate 61 g, Protein 38 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 312 mg, Sodium 1452 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)
This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.
Provided by agoldstone
Categories Wraps and Rolls Appetizers
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
- Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
- Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
- Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
- Heat oil in a work or large skillet over medium heat.
- Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the spring rolls will taste. This is especially true for the vegetables, herbs, and rice paper.
- Soak the rice paper properly: The rice paper needs to be soaked in warm water until it is soft and pliable. If the rice paper is too dry, it will be difficult to roll and will break easily.
- Use a variety of fillings: Don't be afraid to experiment with different fillings for your spring rolls. Some popular fillings include shrimp, pork, chicken, vegetables, and herbs.
- Roll the spring rolls tightly: The spring rolls should be rolled tightly so that they hold together well. If the spring rolls are not rolled tightly, they will fall apart when you try to eat them.
- Fry the spring rolls until they are golden brown: The spring rolls should be fried until they are golden brown and crispy. This will help to seal in the flavors and make the spring rolls more delicious.
Conclusion:
Vietnamese spring rolls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste. With a little practice, you can make perfect Vietnamese spring rolls at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
