Vietnamese Fried Spring Roll (Chả giò or Nem rán)
Persons
5
Ingredients
For the filling
- 150g vermicelli / beans thread - soak in water for about 10min, drain and roughly chopped
- 300g ground pork
- 1/2 carrot (about 50g) - finely chopped
- 120g canned sliced bamboo shoots - roughly chopped
- 1 leek - roughly chopped (about 200g)
- 1 tsp fine salt
- 1 tsp sugar
- 1 tbsp thai fish sauce
- 1 tsp ginger powder or fresh ginger (grated)
- rice paper wrappers as many as you need
- 2 tbsp instant coffee powder
- 2 tbsp hot water
- 2 cup water
For the dipping sauce
- 100g boiled water
- 1/2 tbsp thai fish sauce
- 1/2 tbsp or more sugar
- 1 garlic clove - grated
- 1 1/2 tbsp thai sweet chili sauce
- 1/4 tsp apple cider vinegar or rice vinegar
- some of carrot - finely julienne
- dash of salt - optional
Instructions
- 1. Make the dipping sauce In a small bowl, add all the dipping sauce ingredients and mix well. Keep it in the fridge until you serve.
- 2. Make the filling In a bowl, add all the filling ingredients and mix until well combined.
- 3. Assemble Fill a bowl or plate with coffee powder (it helps giving the wrappers a nice brown color), hot water and water. Plunge quickly the rice paper wrapper in (don't soak or it will be too soft).
- 4. Scoop about 1 to 2 tbsp of the filling and place near one end of the rice paper. Fold both sides inwards and roll up to the other end. Repeat with the remaining rice paper wrapper and filling.
- 5. Heat a generous amount of oil in the pan until the small bubbles are around the chopstick. Reduce the heat to medium-low. Add a few of the nem rolls and deep-fry for about 5~7 minutes or until nicely brown on all sides and cooked through. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining spring rolls.
- Serve hot with the dipping sauce you made at #1.
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