Deep-fried Spring Rolls

Ingredients

• 1 pound ground pork
• 0.1 pound grass vermicelli or a pack of instant noodle
• 1 cup shredded carrot
• 4-5 ear mushroom
• 30-40 rice papers
• 2 eggs
• Cooking oil
• Salt and pepper

For Dipping sauce:

• 2 tbsp fish sauce
• 2 tbsp lemon/vinegar
• 2 tbsp sugar

Preparation

1. Mix the ground pork, diced vegetables, chopped mushrooms, onions, eggs, salt, and pepper in a large bowl.
2. Wrap this mixture in a sheet of moist rice paper.
3. Deep fry the rolls until the rice paper is crispy and golden brown.
4. Arrange the fried rolls on a serving dish with fresh herbs.
5. Dipping sauce: Combine sugar, fish sauce, and lemon juice. Add minced garlic and chili for extra flavor, if desired.

Requirement: The rolls should be golden brown, not burnt, and crispy without being crackly. If diced carrots and jicama are included, the filling may have a slight crunch that complements the crispy rice paper. However, the moisture from these vegetables can soften the rolls over time. Feel free to customize the ingredients according to your preference.

Servings: “Nem rán” can be enjoyed on its own, wrapped in lettuce, or dipped in a sauce made from fish sauce mixed with lemon juice, vinegar, water, sugar, garlic, and chili pepper. It can also be served with rice vermicelli for a more filling meal. For additional information on Vietnamese Fried Spring Rolls, please visit our Cuisine page.