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Vietnamese Fried Spring Rolls Recipe – Nem Ran Recipe. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 2 votes

Vietnamese Deep Fried Spring Rolls Recipe – Classic Nem Rán Recipe

Crunchy and chewy with a bubbly surface, these Hanoi-style fried spring rolls are eaten with bun cha or wrapped in lettuce and fresh herbs.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetiser
Cuisine: Vietnamese
Servings: 20 Serves 4-6 as a starter
Calories: 178kcal
Author: Lara Dunston

Ingredients

  • 5 dried wood ear mushrooms
  • 50 g dried bean thread noodles vermicelli, cellophane or glass noodles
  • 200 g raw prawns
  • 200 g minced pork
  • 1 small jicama peeled, julienned
  • 3 small red shallots finely chopped
  • 1 tbsp Vietnamese fish sauce
  • 1 tsp quality sea salt
  • 1 tsp pepper freshly ground
  • 1 egg
  • 20-24 dried round rice paper wrappers 22 cm width; the pack should say ‘Bánh tráng' and we buy them in 500 gram packs
  • vegetable oil for deep-frying
  • Salad and herbs to serve on side:
  • 1 small iceberg or butter lettuce
  • 1 handful mint leaves
  • 1 handful Vietnamese mint leaves
  • 1 handful coriander
  • 1 handful perilla leaves

Instructions

  • Soak the dried wood ear mushrooms in warm water for 20 minutes or until they’re soft, then drain, squeeze out excess water, and slice thinly.
  • Soak the dried bean thread noodles in hot water until soft but firm (this could take anything from a minute to a few minutes depending on what kind you use), drain, and cut into uneven 4-5 cm pieces.
  • Peel and julienne the jicama, squeezing it in paper towels to remove moisture, and let sit to further dry.
  • Finely diced the small red shallots.
  • Pound the prawns in a mortar and pestle to a rough, chunky texture; stop before it becomes a smooth paste.
  • In a bowl, combine the mushrooms, noodles, prawns, minced pork, jicama, shallots, egg, fish sauce, and pepper.
  • Prepare a large flat tray with 1cm of water into which you should quickly submerge one sheet of rice paper, for no more than a second, then quickly lay it on your work surface.
  • Place 2 tablespoons of the filling at the centre of the bottom third of the rice paper, forming the filling into a sausage shape, fold each of the sides in and over the sausage shape, roll over tightly, squeezing out any air as you go, then place your roll (seam-side down to secure) on a plate.
  • Repeat until you have used up your filling.
  • Pour enough vegetable oil for deep-frying your rolls into a wok or fry pan and heat to 180°C or until you can drop a cube of bread into the oil and it quickly browns.
  • Fry the spring rolls in batches of 3-4 until crisp and golden brown.
  • Serve whole or cut in halves on a tray with mounds of fresh greens and herbs, perhaps some cold rice noodles on the side, and small bowls of dipping sauce, and let people help themselves. Or distribute across individual bowls. If you're serving them with bun cha, cut in bite-size pieces as above.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 20g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 61mg | Sodium: 327mg | Fiber: 2g | Sugar: 2g