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Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio)
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
85 minutes
Crispy Vietnamese spring rolls with chicken, shrimp, and veggies, rolled and fried to perfection in this traditional chả giò recipe.
Ingredients:
  • 2 ounces dried thin rice noodles
  • 0.75 cup ground chicken
  • 0.25 cup shrimp - washed, peeled, and cut into small pieces
  • 2 large eggs, beaten
  • 1 carrot, grated
  • 4 wood fungus mushrooms, chopped
  • 2 green onions, chopped
  • 0.5 teaspoon white sugar
  • 0.5 teaspoon salt
  • 24 rice paper wrappers
  • 2 cups vegetable oil for frying
Instructions:
  • Prepare all your ingredients.
  • Soak rice noodles in cold water for about 20 minutes until soft, then drain and cut into 2-inch long pieces.
  • In a large bowl, mix together noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, green onions, sugar, salt, and black pepper until well combined.
  • Gently hydrate 1 rice paper wrapper in warm water for approximately 15 seconds. Transfer to a damp cloth on a flat surface.
  • For each softened rice paper, add 1 tablespoon of the filling mixture to the center. Fold the bottom edge towards the center to cover the filling, then fold in the sides and roll tightly. Repeat the process with the remaining rice paper wrappers, soaking and filling each one separately.
  • Warm up some oil in a wok or large skillet on medium heat.
  • Fry spring rolls in hot oil until crispy and golden brown on both sides, working in small batches. Drain on paper towels.

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