Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran)
Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, vietnamese style deep fried spring rolls (cha gio - nem ran). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is something that I’ve loved my entire life.

Vietnamese Style Deep Fried Spring Rolls (Cha Gio/Nem Ran) can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A. Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio. Keyword: fried spring rolls, nem ran, nem rán, recipe, spring rolls, Vietnam, Vietnamese, Vietnamese food, snacks. Whether you call them spring rolls, egg rolls, chả giò or nem rán (the Northern Vietnamese term), these are delicious.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vietnamese style deep fried spring rolls (cha gio - nem ran) using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
  1. Get 30 dried rice paper wrappers (each 8 in/20 cm in diameter)
  2. Get Oil for deep-frying
  3. Get 1 bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve
  4. Prepare 1 small head butter or leafy lettuce leaves, washed and separated, to serve
  5. Take 50 g bean sprouts, to serve
  6. Get Carrot and Radish Pickles, to serve (optional)
  7. Make ready Fish Sauce Dip for dipping

Make sure ur product is sinked deeply in oil. Watch how to fold Cha Gio (Vietnamese fried spring rolls) neatly, so you don't get any air pockets! Double fry your spring rolls for maximum crunch and colour. This method involves frying the spring rolls until slightly golden and then taking out to drain.

Instructions to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
  1. Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside.
  2. To make the spring rolls, dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 21/2 heaping tablespoons of the Filling onto the wrapper. Fold one end of the wrapper over the Filling, then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up.
  3. Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
  4. Place the spring rolls on a serving platter and serve with the fragrant leaves, lettuce, bean sprouts, Carrot and Radish Pickles and a bowl of Fish Sauce Dip on the side.

Double fry your spring rolls for maximum crunch and colour. This method involves frying the spring rolls until slightly golden and then taking out to drain. PS This post have been revamped from an older version with a new story, recipe and photos. Vietnamese Spring Rolls - Cha Gio. I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots These deep fried and crispy rolls are usually served with Vietnamese spring roll sauce called nuoc cham made with fish sauce. these Vietnamese Deep Fried Spring Rolls are so good!

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