Food & Receipts

The Authentic Taste of Hanoi: Mastering the Art of Nem-Making

"Nem Ran, or Vietnamese Fried Spring Rolls, is a culinary icon in Vietnam, beloved by locals and tourists alike. This humble dish has become an integral part of the country's food culture, with its crispy, golden exterior and savory filling. Nem Ran represents more than just a tasty treat; it embodies the essence of Vietnamese cuisine with its delicate balance of flavors and fresh ingredients. The versatility of Nem Ran is also noteworthy, as it can be enjoyed as a snack, appetizer, or even a main course, making it a staple at any time of the day."

Administrator

14 September, 2025

“Spring Rolls: A Tasty Vietnamese Treat”

A Delicious Delicacy

Spring rolls, known as “nem ran” in the north, “cha cuon” or “cha ram” in the central region, and “cha gio” in the south, are a famous and beloved dish in Vietnam.

Hanoi, in particular, is renowned for its spring rolls. These delicious treats are a staple in the city’s traditional feasts during Tet (Lunar New Year) and other special occasions, and they even make an appearance in everyday meals. Spring rolls are not only tasty but also easy to make and can be served with bun (rice vermicelli) and fresh herbs.

A Simple Guide to Making Hanoi-Style Spring Rolls

Ingredients (for 70-80 spring rolls):

Spring roll wrappers (Thổ Hà brand is recommended for its durability and no need for extra lining)
1 kg of pork shoulder
200g of fresh or dried shrimp (if using dried, soak in water to rehydrate)
300g of partially cooked shrimp, peeled and chopped (if omitting shrimp, replace with an additional 300g of pork)
50g of wood ear mushrooms
50g of dried shiitake mushrooms, soaked in warm water until soft, then cleaned and thinly sliced
150g of cellophane noodles
1 large jicama (500g)
2 chayote or turnips (300g)
10 dried shiitake mushrooms
2 carrots (200g)
1 onion (200g)
100g of bean sprouts
A few stalks of green onion, finely chopped
About 10 eggs
Seasonings: Fish sauce, ground pepper, seasoning powder, cooking oil, vinegar, sugar

Instructions:

Step 1: Preparation

Mince the pork shoulder. A tip for getting the right consistency is to keep mincing until the meat forms a cohesive mass. You can also use a food processor, but be careful not to overprocess it, as this can make the filling mushy. Place the minced pork in a large bowl.

If using dried shrimp, soak them in water to rehydrate, then mince and add to the bowl with the pork. Fresh shrimp can be partially cooked and chopped, with half left slightly undercooked for a nice crunch in the final product.

Soak the wood ear and shiitake mushrooms in warm water for about 40 minutes and 20 minutes, respectively, until softened. Clean and slice them into thin strips. Soak the cellophane noodles in cold water for no more than 10 minutes, then cut them into short segments, about the length of your finger.

Thinly slice the jicama, chayote or turnip, carrots, and onion into thin matchsticks. Finely chop the green onion. Keep the bean sprouts separate, as they will be added last to avoid breaking them.

Step 2: Mixing the Filling

In a large bowl, combine the pork and shrimp (if using). Add one tablespoon each of seasoning powder, fish sauce, and sugar, along with a teaspoon of ground pepper. Mix well, preferably with gloves, then gently fold in the bean sprouts.

Separate the egg yolks from the whites. Depending on the quality of your eggs, you may use only the yolks or the whole egg. Add the eggs to the filling mixture just before you start wrapping the spring rolls, as they will help bind the filling and keep it moist.

Step 3: Wrapping and Frying

Place a spring roll wrapper on a damp cloth and gently press to soften it. Place about two tablespoons of filling in the center of the wrapper, then fold one end over the filling and roll tightly. When you reach the halfway point, fold in the sides and continue rolling until closed.

Heat a generous amount of oil in a pan over medium-high heat. Fry the spring rolls in batches until they are about 70% cooked, then flip and finish cooking. Place the fried spring rolls on a wire rack or paper towels to absorb excess oil.

At this point, you can let them cool and freeze them for later use. When you’re ready to serve, simply pop them into an air fryer at 180 degrees Celsius for 10 minutes to crisp them up.

For an extra crispy and golden finish, brush the spring rolls with a thin layer of beer before frying.

Step 4: Dipping Sauce

For the dipping sauce, thinly slice some green papaya or turnip, and carrot into matchsticks. Toss them with salt and let them sit for about 10 minutes. Rinse and blanch them quickly in boiling water for a few minutes to soften slightly. Rinse again with cold water to stop the cooking process and maintain their crunch.

Combine the blanched vegetables with vinegar and sugar, letting them marinate for at least 20 minutes. Add garlic and chili peppers to taste, along with fish sauce and soy sauce. Adjust the seasoning to your preference, adding more vinegar if needed. Finally, sprinkle in some ground pepper and give it a gentle stir.

Serve the spring rolls with the dipping sauce and a platter of fresh herbs, such as lettuce, perilla, mint, and basil.

Enjoy this delicious treat, and feel free to experiment with different fillings and sauces to create your own unique version of this beloved Vietnamese dish!