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

Hey everyone, hope you are having an incredible day. Today, I’m gonna show you how to prepare a distinctive dish, vietnamese style deep fried spring rolls (cha gio - nem ran). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. 30 dried rice paper wrappers (each 8 in/20 cm in diameter)
  2. Oil for deep-frying
  3. 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. 1 small head butter or leafy lettuce leaves, washed and separated, to serve
  5. 50 g bean sprouts, to serve
  6. Carrot and Radish Pickles, to serve (optional)
  7. Fish Sauce Dip for dipping
Steps 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.

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