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Nem ran (north vietnamese spring rolls)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Craft homemade Vietnamese spring rolls for authentic flavors at home.
Ingredients:
  • 30g (1/2 cup) wood-ear fungus
  • 700g pork mince
  • 300g green banana prawns, peeled, deveined, finely chopped
  • 10 green shallots, ends trimmed, finely chopped
  • 1 x 50g pkt cellophane (green bean thread) noodles, cut into 2cm lengths
  • 2 medium yam beans, peeled, finely chopped
  • 2 eggs, lightly whisked
  • 2 tsp freshly ground black pepper
  • 2.40 gm salt
  • 1 tsp chicken style stock powder
  • 4.50 gm sugar
  • 1 x 375g pkt 18cm-diameter round rice-paper sheets (banh trang)
  • Vegetable oil, to deep fry
Instructions:
  • In a heatproof bowl, soak the wood-ear fungus in warm water for 30 minutes, then drain and finely chop. Combine the chopped fungus with pork, prawns, green shallots, noodles, yam beans, eggs, pepper, salt, chicken stock powder, and sugar in a large bowl.
  • 1. Fill a bowl with warm water. Soak 1 sheet of rice paper for 10-15 seconds until it softens. Drain and add 1 tablespoon of filling. Roll tightly, enclosing the filling. Repeat with remaining sheets and filling.
  • Heat a 6cm depth of oil in a large saucepan or deep frying pan over medium heat.
  • To check if the oil is hot, drop a cube of bread in; it should turn golden brown in about 20 seconds. Fry one-third of the spring rolls until golden brown and cooked through, about 10 minutes. Then, use a slotted spoon to transfer to a paper towel-lined plate. Repeat with the remaining spring rolls in two more batches, making sure to heat the oil between each batch. Finally, cut each spring roll into three equal pieces.

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