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Vietnamese spring rolls

Vietnamese spring rolls

people icon For 4 euro icon € 1.30 /pers. calories icon 308 kcal/100g


  • 20 rice paper wafers
  • 300 g minced pork (or chicken)
  • 25 g grated carrot
  • 50 g soy noodles
  • 100 g chives
  • 1 egg
  • 1/2 teaspoon salt
  • Ground black pepper
  • 2 cloves of garlic
  • Vegetable oil
  • Coriander leaves
  • Peppermint or mint leaves
  • Nuoc cham sauce

How to make Vietnamese spring rolls

One of the star snacks of Vietnamese cuisine are fried spring rolls. Known as “ Cha gio ” in the south of Vietnam and “ Nem ran ” in the north.

They are relatively simple to prepare and a little different from Chinese-style spring rolls . You just have to mix the raw filling ingredients, let it marinate for a few minutes, assemble the rolls and fry. Our rolls are filled with pork , but in Vietnam, depending on the area, they can be filled with chicken, tofu, prawns , etc.

Traditionally they are accompanied by a sauce called “Nuoc Cham” which, today, is found in most large stores. If you are not lucky enough to find it, you can prepare it at home by mixing fish sauce, sugar, lime, garlic and chili. It is a light sauce that does not reduce and gives these rolls a very special flavor.

To eat the Vietnamese-style rolls in one bite, we cut them into small pieces and wrap them in a lettuce leaf along with various leaves of aromatic herbs and a little “Nuoc Cham” sauce.

Preparation of the filling for Vietnamese rolls

  1. We soak the soy noodles in a large, deep container filled with warm water for at least 15 minutes or until they soften.
  2. We wash and peel the carrot. We grate or cut with a knife into thin sticks. We remove the outer layer of the chives and chop it. We do the same with the garlic cloves.
  3. In a large bowl, mix the minced pork with the carrot, sprouts, chives, garlic and egg. Season with salt and pepper and also add the sugar. We stir until all the ingredients are well mixed.
  4. When the noodles are ready, drain well and cut with a knife into pieces of about two centimeters. We add to the previous bowl and mix again.
  5. We reserve the mixture in the refrigerator for about 30 minutes to develop the flavors well. Meanwhile, hydrate the rice paper wafers with the help of a kitchen brush and water or a damp cloth. We only do it on one side, enough so that they can be folded. No more.

Form and preparation of Vietnamese rolls. Final presentation

  1. To form the rolls we take one of the rice paper wafers and place a little of the filling on one end. We roll halfway and then fold the ends towards the center. Then we continue rolling until the end.
  2. We use a little water to close the rolls well so that the final end of the rice paper adheres to the rest. We repeat the operation with the rest of the wafers until we form 20 rolls.
  3. The rolls are ready, all that remains is to fry. Fill a frying pan with plenty of vegetable oil and heat over medium-low heat (160ºC).
  4. We fry the rolls for 5 minutes and remove them to a colander, so that they can drain any oil that they may have caught. To make them very crispy, we fry them again, this time over medium-high heat (180 – 190 ºC) and only for a couple of minutes or until golden.
  5. We remove from the oil and let them drain again on a strainer.
  6. We serve hot, either whole or cut into bite-size pieces, along with the traditional “nuoc cham” sauce, aromatic herbs and lettuce leaves.

Follow all the steps of these Vietnamese spring rolls in the album.

Tips for perfect rolls

  • If we fry the rolls over high heat, bubbles will appear on the paper . It is another way to do it, although we prefer double frying over low heat and making them smooth on the outside. Both ways are fine, it just depends on what we want to achieve.
  • When it comes to hydrating the rice paper wafers, it is important not to overdo it . We just want to be able to bend it without breaking it. We use a kitchen brush or a damp cloth and apply water only on one side. IF we stack them as we hydrate them, they will soften more among themselves.
  • The rolls can be frozen and remain in perfect condition for a couple of months. If you dare to do it, do it once rolled and before frying. This way you will have them ready to fry on any occasion.
  • To prepare the rolls we use rice paper wafers . It should not be confused with the paper used to make Chinese spring rolls, which is made from wheat flour instead of rice.

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