Authentic Vietnamese Crispy Spring Rolls (Nem Rán or Chả Giò)
These crispy, golden Vietnamese spring rolls are a beloved classic, packed with savory ground chicken, tender shrimp, and fragrant vegetables. Perfect as an appetizer or part of a larger meal, they offer a delightful crunch with every bite.
Instructions
- Place the dried rice noodles in a bowl and cover with hot water. Let them soak for 10-15 minutes until softened. Drain well, then use kitchen shears or a knife to cut them into shorter pieces (about 1-2 inches long).
- In a large mixing bowl, combine the ground chicken, chopped shrimp, beaten eggs, grated carrot, chopped wood fungus mushrooms, chopped green onions, white sugar, salt, and ground black pepper. Add the softened and cut rice noodles to the mixture.
- Mix all ingredients thoroughly by hand until well combined. This ensures an even distribution of flavors throughout the filling.
- Prepare your rolling station: have a shallow dish of warm water ready for moistening the rice paper wrappers. Lay a clean, damp kitchen towel on your work surface.
- Dip one rice paper wrapper into the warm water for about 15-20 seconds, just until it is pliable but not overly soft. Lay it flat on the damp towel.
- Place about 1-2 tablespoons of the filling mixture near the bottom edge of the wrapper, shaping it into a small log. Fold the bottom edge of the wrapper over the filling, then fold in the sides towards the center.
- Roll the wrapper tightly from the bottom up to create a compact spring roll. Repeat with the remaining filling and wrappers.
- Heat the vegetable oil in a large deep skillet or Dutch oven over medium heat to 325-350°F (160-175°C). Ensure there is enough oil to submerge the spring rolls halfway.
- Carefully place a few spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 5-7 minutes, turning occasionally, until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Using tongs or a slotted spoon, remove the fried spring rolls from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
- Repeat the frying process with the remaining spring rolls in batches. Serve hot with your favorite Vietnamese dipping sauce, such as Nuoc Cham.
Nem Rán, or Chả Giò as it’s known in Southern Vietnam, is a cornerstone of Vietnamese cuisine, celebrated for its irresistible crispy texture and rich, savory filling. This recipe brings the authentic flavors of Vietnam right to your kitchen, combining lean ground chicken, succulent shrimp, and a medley of fresh ingredients. The delicate balance of textures and aromas makes these spring rolls a truly satisfying culinary experience.