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

Name: Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran)
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 30 dried rice paper wrappers (each 8 in/20 cm in diameter); Oil for deep-frying; 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; 1 small head butter or leafy lettuce leaves, washed and separated, to serve; 50 g bean sprouts, to serve; Carrot and Radish Pickles, to serve (optional); Fish Sauce Dip for dipping

vietnamesefoody @cook_2529242

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.

vietnamesefoody @cook_2529242

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.

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Ingredients

45 mins

4 servings

30dried rice paper wrappers (each 8 in/20 cm in diameter)
Oil for deep-frying
1bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve
1small head butter or leafy lettuce leaves, washed and separated, to serve
50 gbean sprouts, to serve
Carrot and Radish Pickles, to serve (optional)
Fish Sauce Dip for dipping

Saved

Steps

45 mins

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.