You must have heard that Vietnamese street food is incredible - it’s ranked top ten in the world by Reuters! You have the opportunity to enjoy Vietnamese Fried Spring Roll in Hanoi City Tour or you have seen it on the tourist magazines vietnam, the world magazine.
However, you will not have a chance to enjoy it much if you are in Vietnam. In this article, we bring you the most standard recipe for Vietnamese Fried Spring Roll as a local, we hope that you can make this delicious dish yourself to enjoy with friends and family in your country.
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| Photo by Vietnam Typical Tours |
Vietnamese Fried Spring Roll or called Nem ran is one of traditional dishes in Vietnam. Up to now, Fried Spring roll (Nem Ran) has been a familiar dish on the menu at all households on special holidays or family parties.
The stuffing of the nem ran is comprised of mince pork, sea crabs, eggs, minced Jew’s ears, thin-top mushroom, dried onions, bean-sprouts, pepper, spiced salt, etc. The mixture is then rolled in flat rice cakes and fried in a pan until crispy.
Vietnamese Fried Spring Roll (Nem ran) is eatten hot with fresh herbs and dipped the fish sauce which is considered as a main element decides if it is delicious or not.
How to make:
Before making fried spring rolls, we need to have:
- Wrapped up the spring roll using rice paper wrappers.
- The combination of ingredients you choose for the filling
- Vietnamese Dipping Sauce – Nuoc Mam Cham which main ingredient is the fish sauce. And fresh vegetable and herbs.
The filling for the Vietnamese Spring Roll is delicious. It can not only make a delicious dish, they also ensure that the spring rolls are healthy You may substitute the minced pork used in the recipe with either minced chicken or duck depending on what you like.
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| Photo by Vietnam Typical Tours |
To start the process going, all you need is a nice big wok or saucepan, a ladle or a pair of tongs and some oil.
- Heat up a cup of oil on low heat in a wok or big sauce pan. When the oil starts to lightly smoke, it is ready for frying.
- Using a ladle or a pair of tongs, gently immerse a spring roll into the hot oil. Be very gentle so that the oil does not splash on you.
- After half a minute, turn the spring roll over gently. Fry for another half a minute, then put it to the side of the wok and let it continue frying. You need to do this before putting the next spring roll into the oil as the spring rolls may stick to each other before both sides have been fried for half a minute.
- Fry the spring rolls until the color of the “nem” turns light brown.
Scoop up the cooked spring rolls and place them on a metal strainer, so that any excess oil can drip away. Alternatively, place some kitchen towels on a plate to soak up this excess oil.
Vietnamese Dipping Sauce: Lemon: squeeze for juice. Put fish sauce, sugar, lemon juice, garlic and chili in a large mixing bowl; add 2 spoonfuls of water in, then stir well.
Now, you can eat these fried spring rolls. Remember, Eat as they are hot with herbs & dipping sauce.
If, after reading this tutorial, you still haven't done it yet. Don't worry, you meet and talk to Ms. Linda - besides travel consultant, she is a very good cook and Vietnamese dishes she cooks really well.
Contact with Ms. Linda via email: info@vietnamtypicaltours.com
