Vietnamese Spring roll or Fried SPRING ROLL, Southern Vietnam: Chả giò, Northern Vietnam: NEM RÁN.
There can often be confusion as to what exactly is meant by NEM depending on the circumstances. In Vietnam, there can be confusion between northerners and southerners because northerners tend to use the term NEM to refer to a variety of different rice paper rolls containing meat, including gỏi cuốn, which Northerners call nem cuốn (often referred to in western restaurants as “salad rolls”). The southerners, however, tend to adopt a more precise definition of NEM, using the word NEM to only refer to ground meat food items like nem nướng (literally “grilled sausage”, a minced pork sausage mixed infused with crushed garlic and fish sauce and then grilled).Vietnamese spring rolls or CHẢ GIÒ (In the South), also know as NEM RÁN (in the North) or FRIED SPRING ROLL is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese communities. It is ground meat, usually pork, or chicken, or a mixture (pork and prawn or crab meat), veggies (taro, jicama, wood ear mushroom, …), glass noodle, wrapped in rice paper and deep-fried.
Further confusion can occur outside of Vietnam because the English translation of chả giò varies according to restaurants’ menus, chả giò is often confused with other dishes such as egg rolls or salad rolls. As chả giò made with rice paper can easily be shattered when fried, and also stay crispy for only a few hours, restaurants outside of Vietnam have adopted wheat flour sheet to make chả giò, in place of rice paper, thus blurring the difference between chả giò and the Chinese egg roll.
- 250 gr prawn meat, minced
- 250 gr pork meat, minced
- 200 gr taro root (or Jicama), peeled, cut julienne
- 50 gr minced garlic
- 50 gr glass noodle, soak in water about 15 minutes, then cut 1.5 inches (optional)
- 50 gr wood ear mushroom, julienne (optional)
- Seasoning: salt, cracked black peppercorn, sugar to taste
- Rice paper (about 6 inches diameter)
- Cooking oil for deepfry
- Vietnamese fresh herbs: HÚNG QUẾ, DẤP CÁ, HÚNG CÂY, HÚNG LỦI, RAU RĂM, …
- BÁNH HỎI (WOVEN RICE VERMICELLI) or BÚN (RICE VERMICELLI)
- Butter lettuce
- Dipping fish sauce: (Recipe as below)
- In mixing bowl: mix all 6 first ingredients well.
- Seasoning to taste with salt, pepper, sugar
- Making rolls:
Damp the rice paper by spraying water, let them soft in a few seconds. Use a spoon, put the filling on damp rice paper and wrap up, making rolls about 50 cm length untill all the filling finished.
- Turn on deepfrier about 180 C, deepfry the rolls untill cooked and golden brown in color.
- Serve spring rolls with fresh herbs, lettuce, fresh rice noodle and dipping fish sauce.
Dipping fish sauce:
- 100ml fish sauce
- 100gr sugar
- 200ml water
- 60ml lime juice (or RICE VINEGAR)
- 3 garlic cloves, peeled, finely chopped
- 2nos hot chile, finely chopped
In a bowl, disolve the sugar in water, add all remaining dipping ingredients, mix well.