“Fried spring rolls” originated from the north and central regions of Vietnam, also known as “cha cuon”, “cha ram”, “cha nem” in the south, it is called “cha gio” as a famous dish of the Vietnamese people.
It can be said without exaggeration that nem is a specialty of Hanoi. Nem is always present in the traditional feast of Hanoians during Tet, spring or important days; even in daily meals. Delicious and easy to make, nem can be served with vermicelli and raw vegetables.
2. Simple recipe for Hanoi fried spring rolls
– Ingredients (for about 70-80 spring rolls):
- Spring roll wrappers (Choose the nem wrapper from Tho Ha, a firm and flexible wrapper without the need for additional lining);
- 1kg pork shoulder
- 2 ounces fresh or dried shrimp (If making pork spring rolls without shrimp filling, omit shrimp and add 3 ounces more pork)
- 3 ounces steamed and minced shrimp (If making pork spring rolls without shrimp filling, omit shrimp and add 3 ounces more pork)
- 0.5 ounce glass noodles
- 0.5 ounce dried wood ear mushrooms soaked in water, softened, and thinly sliced
- 1.5 ounces vermicelli
- 1 large bean sprout (about 5 ounces)
- 2 xu xu or jicama (3 ounces)
- 10 dried wood ear mushrooms
- 2 carrots (2 ounces)
- 1 onion (2 ounces)
- 1 ounce bean sprouts
- A handful of chives
- About 10 eggs
- Seasonings: Fish sauce, ground pepper, seasoning powder, cooking oil, vinegar, sugar
– Instructions
Step 1: Preparation
Finely mince the pork. It’s often said that making nem involves “heavy hands” because of the need to mince the meat evenly until it becomes a smooth mixture. Stop when the meat is evenly minced and well-blended (don’t mince too much, or the filling will become lumpy) and place it in a bowl.
Soak the dried shrimp until soft, then finely mince and mix it into the meat. If using fresh shrimp, divide it into two portions – half cooked and half raw – as the cooked shrimp will enhance the aroma while the raw shrimp will add crispiness when biting into the spring rolls.
Soak the glass noodles in cold water for 10 minutes, then cut into small pieces about the size of a finger joint.
Thinly slice the vegetables. Instead of shredding, slicing the vegetables will make them tender and sweeter. Keep the bean sprouts separate and mix them in last to avoid crushing the filling. Add a small amount of chives to the filling for aroma, but avoid adding mint or cilantro.
Firmly wrap the filling
Step 2: Mixing the filling
Add the minced shrimp and pork to a bowl. Add 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, 1 tablespoon of chicken broth powder, and 1 tablespoon of ground pepper. Mix well with gloves, then add the bean sprouts and continue mixing.
Separate the egg yolks. If the eggs are good and have a strong scent, both the yolks and whites can be used. Add the yolks gradually when rolling the spring rolls, as the yolks can make the filling watery. Divide the filling into several portions and add the yolks to each portion, mixing well.
Tightly roll and secure the rolls
Step 3: Rolling and frying
Roll the spring rolls to your preferred length. The length of each roll should be half the length of the wrapper and fold tightly once in the middle, with both sides evenly folded. Place a damp towel under the wrapper and roll it up, making the wrapper soft without adding water or vinegar. Squeeze the roll in the towel to remove excess moisture.
Fry the rolls immediately. Use plenty of hot oil for deep-frying and adjust the heat to medium-low. Fry until the spring rolls are 70% cooked, then turn them over and fry the other side until golden. Drain on paper towels.
Let the fried spring rolls cool down and then freeze them. When needed, remove them from the freezer and let them thaw for a while. Preheat the air fryer to 180 degrees Celsius (356 degrees Fahrenheit) and cook for 10 minutes for a crispy texture.
For a second frying, brush a thin layer of beer onto the rolls before frying to achieve a beautiful golden color and a crispy texture.
Enjoy the hot and crispy fried spring rolls with pickled papaya and tangy dipping sauce
Step 4: Dipping sauce
Shred young jicama or green papaya. Sprinkle some salt on it, let it sit for 10 minutes, then blanch it in boiling water and let it sit for another 3 minutes to soften slightly. Rinse it with cold water until it becomes firm again. Mix the shredded jicama with vinegar and sugar, and let it marinate for at least 20 minutes.
Crush and mince the garlic, and finely chop the chili.
In a pot, dissolve 1 bowl of sugar in 5 bowls of boiling water, then add 1 bowl of fish sauce and 1 bowl of vinegar. Stir well, add 1 tablespoon of soy sauce, then let the mixture cool 80% before adding the garlic and chili. Finally, add the pickled vegetables. Avoid adding the pickling liquid if the sauce tastes just right; if it lacks acidity, consider adding 1 teaspoon of ground pepper.
Serve the fried spring rolls with a plate of raw vegetables including curly lettuce, laksa leaves, perilla leaves, and more.
Wishing you and your family a delicious meal with this Hanoi specialty – fried spring rolls.
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