Vietnamese Fried Spring Rolls

Overview

There is a dish that can be served all year round and is present on almost every menu of Vietnamese restaurants abroad: a dish so famous that many locals in Vietnam regard it as their specialty, giving it different names such as “Nem Ran” in the north and “Cha Gio” in the south.

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Vietnamese Spring Rolls

Fried spring rolls were introduced to Hanoi from the southern part of Vietnam and have rapidly become a favorite among Hanoians. To express their affection and acknowledge the dish's true origins, residents often refer to it as “Nem Sai Gon.”

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Contrary to popular belief, Vietnamese people do not eat fried spring rolls every day. In fact, they are a favored food during special occasions such as Tết and other family celebrations. Besides being served with rice, spring rolls are also delicious when paired with round noodles in the well-loved bún nem dish.

The ingredients used for fried spring rolls can vary by region, but they typically include lean minced pork, sea crabs or shrimp, edible mushrooms, dried onions, duck or chicken eggs, pepper, salt, and various seasonings. There are also unique variations of the traditional pork-based roll, such as crab spring rolls known as Nem Cua Be.

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Regardless of their ingredients, all components are thoroughly mixed before being wrapped in rice paper to form small rolls. These rolls are then fried in hot oil until they are golden brown. Once cooked, the rolls are typically garnished with fresh lettuce and aromatic herbs.

About Dipping Sauce

Many may not realize that the bowl of fish sauce provided in Vietnamese cuisine varies for each dish. Each recipe has a specific requirement for dipping sauce, and for fried spring rolls, crafting the perfect sauce takes skill. A quality dipping sauce for this dish is a harmonious blend of flavors, including lime juice, sugar, chili, pepper, and fish sauce.

To learn how to make Vietnamese deep-fried spring rolls, click here for the recipe.