Hanoi Fried Spring Rolls (Nem Rán Hà Nội)

Name: Hanoi Fried Spring Rolls (Nem Rán Hà Nội)
Yield: Serves 4-6 servings
Cuisine: American
Ingredients: 14 oz ground pork shoulder (about 400 grams), preferably from the tender shoulder; 3 large eggs; 2 medium onions; 2 medium carrots; 3/4 oz dried wood ear mushrooms (about 20 grams); 3.5 oz dried glass noodles or dried rice vermicelli (about 100 grams); 1 bunch green onions; 2 red chili peppers, 1 head garlic, and 2 limes for dipping sauce; Sugar, black pepper, cooking oil; 30-40 thin rice paper wrappers for spring rolls; 2 large heads of lettuce, or about 1 lb (500 grams)

Lan Phuong @cook_22911496

You can make fried spring rolls on weekends or holidays. This dish takes about 1.5 hours to prepare and serves 4 to 6 people.

Lan Phuong @cook_22911496

You can make fried spring rolls on weekends or holidays. This dish takes about 1.5 hours to prepare and serves 4 to 6 people.

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Ingredients

Serves 4-6 servings

14 ozground pork shoulder (about 400 grams), preferably from the tender shoulder
3large eggs
2medium onions
2medium carrots
3/4 ozdried wood ear mushrooms (about 20 grams)
3.5 ozdried glass noodles or dried rice vermicelli (about 100 grams)
1 bunchgreen onions
2red chili peppers, 1 head garlic, and 2 limes for dipping sauce
Sugar, black pepper, cooking oil
30-40thin rice paper wrappers for spring rolls
2large heads of lettuce, or about 1 lb (500 grams)

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Steps

1

Shred or finely chop the carrots. Finely chop the onions. Slice the green onions thinly.
2

Soak the glass noodles and dried wood ear mushrooms in hot or warm water for about 5 minutes. Rinse well, then chop into small pieces.
3

Combine all the prepared ingredients in a large bowl. Add the eggs and mix well.
4

To make the spring rolls crispy and golden, briefly dip the rice paper wrappers in a syrup made with a few drops of lime juice. Add 2 tablespoons of sugar to a pot over low heat, stirring until the sugar turns golden brown, then add water and bring to a boil. Pour the syrup into a large pan, add cold water, and squeeze in lime juice to use for dipping the wrappers.
5

Dip the rice paper wrappers in the lime sugar water, then lay them out on a cutting board to wrap the filling.
6

Fry the spring rolls over medium-low heat. Add a little lime juice to the oil, heat until hot, then add the rolls. Turn to cook all sides evenly. Fry for about 15 minutes until all the rolls are done.
7

Make the dipping sauce. Divide into 4 small bowls. For each bowl, use half a lime, half a chili pepper, a few cloves of minced garlic, 1/2 teaspoon sugar, and fill 1/3 of the bowl with warm water. Add fish sauce until the sauce turns a light golden color, then stir well.
8

Serve the fried spring rolls wrapped in lettuce leaves for extra flavor. You can also make a salad to go with them.