Chả Giò/Nem Rán 
Chả Giò (Vietnamese Fried Spring Rolls) / Nem Rán
Chả Giò (Nem Rán) is a favorite dish for people of all ages at parties or family gatherings, especially during Tet (Lunar New Year) celebrations.
Chả Giò (Vietnamese Fried Spring Rolls) / Nem Rán
Chả Giò (Nem Rán) is a favorite dish for people of all ages at parties or family gatherings, especially during Tet (Lunar New Year) celebrations.
Cooking Instructions
- 1
Wash the meat and grind it finely.
- 2
Peel the carrot and shred it into thin strips.
- 3
Peel the taro root and shred it into thin strips.
- 4
Soak the dried wood ear mushrooms in water until soft, then wash and chop them finely.
- 5
Peel the shallots and mince them.
- 6
Combine all the ingredients in a large mixing bowl.
- 7
Add salt, chicken bouillon powder, sugar, and black pepper to taste.
- 8
Mix everything together until well combined.
- 9
Prepare the rice paper wrappers for rolling.
- 10
Lightly moisten the rice paper with a little water to soften, then lay it flat on a cutting board or tray for rolling.
- 11
Add the filling onto the wrapper.
- 12
Roll up each spring roll tightly, repeating until all the filling is used.
- 13
Heat oil in a deep pan or wok. Do not let the oil get too hot or boil; keep it at a moderate temperature and add the spring rolls to fry.
- 14
Make sure the oil fully covers each spring roll while frying.
- 15
Fry over medium heat. Near the end, increase the heat to high so the spring rolls absorb less oil.
- 16
Prepare a basket or plate lined with paper towels. When the spring rolls are golden, remove them and stand them upright to drain excess oil and prevent them from breaking if stacked.
- 17
Serve with fresh herbs and vegetables, and dip in sweet and sour fish sauce with a little pickled shallot.
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