Recipes - Vietnamese

Nem Ran/ Cha Gio (Vietnamese Fried Spring Rolls)
R00818_NemRan-ChaGio-VietSpringRolls


Despite its popularity throughout Vietnam, the origins of this dish pretty hazy because it is called different names in different parts of the country! In north, these Fried Spring Rolls are called Nem Ran and in the south it is known as Cha Gio. Regardless, this dish is one of the preferred food on special occasions for all Vietnamese such as Tet and other family festivities.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Deep-Fry
Cuisine: Vietnamese









Ingredients:

Filling

170g ground pork
57g small shrimp, minced
28g crab meat, coarsely chopped
1/2 carrot
28g mung bean noodles/glass noodles (soaked in hot water for 30 mins until soft)
1 clove garlic (minced)
1 shallot (minced)
Ground black pepper
1 tspn fish sauce
Salt
1 egg (lightly beaten, use only half)
Spring Roll paper
1 tspn corn starch (dissolved in some water)
Lettuce (for garnishing/wrap)

Dipping Sauce

1/4 cup sugar
1/2 cup warm water
3 tbsp lime juice
1/4 cup fish sauce
1-2 bird’s eye chilies (cut into fine rings)
1 tbsp minced garlic (optional)




Steps:
  1. Boil water and soak noodles for 30 mins.
  2. Combine all the ingredients for the filling together to form a sticky mixture.
  3. Chop the soaked mung bean noodles into shorter threads and combine with filling.
  4. To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
  5. Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.
  6. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gio in the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
  7. Serve immediately with dipping sauce.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Nem Ran/ Cha Gio (Vietnamese Fried Spring Rolls)

Nem Ran/ Cha Gio (Vietnamese Fried Spring Rolls)

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Despite its popularity throughout Vietnam, the origins of this dish pretty hazy because it is called different names in different parts of the country! In north, these Fried Spring Rolls are called Nem Ran and in the south it is known as Cha Gio. Regardless, this dish is one of the preferred food on special occasions for all Vietnamese such as Tet and other family festivities.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Deep-Fry
Cuisine: Vietnamese
Ingredients

Filling

170g ground pork
57g small shrimp, minced
28g crab meat, coarsely chopped
1/2 carrot
28g mung bean noodles/glass noodles (soaked in hot water for 30 mins until soft)
1 clove garlic (minced)
1 shallot (minced)
Ground black pepper
1 tspn fish sauce
Salt
1 egg (lightly beaten, use only half)
Spring Roll paper
1 tspn corn starch (dissolved in some water)
Lettuce (for garnishing/wrap)

Dipping Sauce

1/4 cup sugar
1/2 cup warm water
3 tbsp lime juice
1/4 cup fish sauce
1-2 bird’s eye chilies (cut into fine rings)
1 tbsp minced garlic (optional)

Instructions
  1. Boil water and soak noodles for 30 mins.
  2. Combine all the ingredients for the filling together to form a sticky mixture.
  3. Chop the soaked mung bean noodles into shorter threads and combine with filling.
  4. To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
  5. Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.
  6. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gio in the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
  7. Serve immediately with dipping sauce.

You May Also Like

Honey Soy Sticky Chicken

Honey Soy Sticky Chicken

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic