Vietnamese Crispy Spring Roll – Nem rán / Chả giò
Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=3797
Dipping sauce https://www.youtube.com/watch?v=OrUZzchXGzo
** You can freeze the fried rolls and re-fry to serve again
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33 Responses to “Vietnamese Crispy Spring Roll – Nem rán / Chả giò”
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@Johan Kim: Please join Google+ so I can reply you. The bubbles appear
because the rice paper or the filling is wet. So soften rice paper with a
slightly dampf cloth and avoid making the filling wet.
+Justine Bean =[ did it stay intact when you fried it?
Yeah just be careful don’t let them touch when you first put them in the oil
+Julia L (Jewels)
The heat was most likely med-low to low heat. If you fry it and it starts
to splatter, your rice paper is either too wet or your heat is too high.
+sxnkxnrxck It doesn’t splatter the thing just rips a hole idk why
Did you buy it from an asian store or wal mart? The ones at wal mart dont
get bought frequently so i think they’re not as fresh as the ones at the
asian store
I love Vietnamese food!!
Thank you for explaining the difference between the Chinese egg roll and
the Vietnamese spring roll. I am going to try this recipe
The ingredients inside Vietnamese spring roll are more and it contains more
meat. Chinese is the opposite. Also egg rolls is a very popular and common
dish in Vietnam. Many different region will have different version of it,
this is just one of them. Some places use regular egg roll wrappers too but
using spring wrappers is a Vietnamese twist. Though I recommend you
experiment with whatever you want to put inside. That’s the fun part of
cooking it yourself.
Rice paper is much more delicate than it appears; especially once it goes
into the oil. Be gentle with them when turning. I might suggest
double-wrapping each one for the novice fryer. It doesn’t add much time to
the cooking process and will keep all of your goodies from falling out into
the oil.
I like to soak each sheet in water quickly, lay one down, soak the next,
lay it right on top of the first one — a few air bubbles between the
sheets are okay, but not many — and then start rolling. You can also roll
each one first, then go back and re-wrap each one in a second sheet, but
this technique is more difficult in removing the air bubbles between the
sheets. If you like really crispy, really dark, really fried spring rolls,
you can wrap each one twice the first time, then add a third sheet;
however, if you do this, you will want to partially pre-cook any ground
meats you might be using.
If you’re more adventurous and have a large frying pan, you can lay down
four sheets in a horizontal “8” or infinity shape and make really long
spring rolls. Make sure the sheets are overlapping well and not just laid
side-by-side. This is often how restaurants make their rolls so they may be
sliced into 4-6 pieces each and then plated to have a smaller, sushi-roll
shape.
you are 03 star
Cảm ơn Helen nha.
Chúc chị Huong Nguyen ngon miệng ^_~
nice a little bit of Hart cheese in strip ;-)
The best rolls in the world. I like the tip with using the damp towel on
the rice paper. Thank you Helen!
Helen. This was delicious. Was a hit with everyone. Thank you!
I made the mistake of double wrapping some of them. And I’m sure you can
guess what happened. Very chewy and sticky. Not ideal. :/
I just finished making these and it didn’t turn out well. I followed every
step and the oil wasn’t on high. The filling tasted oil soaked and the
attempt to brown them, burned the edges. Once out the oil they didn’t stay
crisp they immediately became soggy and chewy!! FAIL for me.
Dear Helen, thank you for videos. I’ve learnt how to make pho ga, pho bo
and goi cuon from you and served them to my Vietnamese friends. When one
of them came to my house and walked into the kitchen, he smelled the aroma
and said, “It reminds me of home.” One said I was very generous with the
shrimps. I’ll be learning more from you and cook for my Vietnamese friend.
Cảm ơn – — Greetings from Singapore.
+Dot Merah you are so kind 🙂 your friends are lucky 🙂
protratro
love your voice!
Is the wrapping rice paper the usual one that you use to make soft spring
rolls with shrimp?
Yes that’s the one
Tnx fr sharing ur knowledge to us,Helen…i love watching ur videos xoxoxo
great video!!
how do you shred the vegetables so uniformly?
I used a shredder
Can you freeze it raw?
yes. But do not defrost when you fry. Just fry when the rolls are still
frozen, otherwise they turn soggy
How do I freeze them if I’m planning to make 100+ since they stick
together? With the egg roll wrapper it was ok if it was beside each other
in the freezer cause you can just rip it apart when its frozen but not sure
about the rice paper wrappers.
I just made these and froze a bunch (completely delicious btw). I took a
long piece plastic wrap and placed it under one, then over the next, then
under, then over, etc. Nothing touched each other that way, and they froze
fine. Easier than wrapping each individually.
I just found you and love your videos with all of the suggestions. Thank
You
The best Vietnamese cooking channel:)