Vietnamese Fried Spring Rolls (Chả giò rế / Nem rán)

Name: Vietnamese Fried Spring Rolls (Chả giò rế / Nem rán)
Total time: 7200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 packages spring roll wrappers (bánh nem); 1.1 lbs ground pork (500 grams); 10.5 oz taro root (300 grams); 0.5 oz dried wood ear mushrooms (15 grams); 0.7 oz green onions (20 grams); 0.7 oz garlic (20 grams); 2 tablespoons sugar (30 grams); 1 tablespoon seasoning powder (15 grams); 1 teaspoon salt (5 grams); 1 teaspoon black pepper (5 grams); 1 teaspoon tapioca starch; 1/2 cup water (100 ml)

Rosy Huỳnh @Rosyhuynh

I didn’t have rice net wrappers, so I used regular spring roll wrappers instead.

Rosy Huỳnh @Rosyhuynh

I didn’t have rice net wrappers, so I used regular spring roll wrappers instead.

Saved

Ingredients

2 hours

Serves 4 servings

2 packagesspring roll wrappers (bánh nem)
1.1 lbsground pork (500 grams)
10.5 oztaro root (300 grams)
0.5 ozdried wood ear mushrooms (15 grams)
0.7 ozgreen onions (20 grams)
0.7 ozgarlic (20 grams)
2 tablespoonssugar (30 grams)
1 tablespoonseasoning powder (15 grams)
1 teaspoonsalt (5 grams)
1 teaspoonblack pepper (5 grams)
1 teaspoontapioca starch
1/2 cupwater (100 ml)

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Steps

2 hours

1

Soak the dried wood ear mushrooms in warm water until they expand, then slice into thin strips and chop finely. Peel the taro root and cut into thin strips (use a fine grater for faster prep). Combine all ingredients and mix well.
2

Dissolve 1 teaspoon tapioca starch in 1/2 cup water (100 ml). To roll: Separate one wrapper and place it on a flat surface (plate, cutting board, or tray). Dab a little of the tapioca starch mixture on one end of the wrapper. Place 0.5–0.7 oz (15–20 grams) of filling on the opposite end. Fold in the sides, then roll up tightly. When storing, place the seam side down to keep the rolls from opening.
3

Store the rolls in the freezer for later use. When ready to eat, take out the desired amount, thaw, and fry over low heat until golden on one side, then flip, or deep-fry until golden all over. Serve with rice vermicelli, fresh herbs, cucumber, or dip in ketchup or chili sauce. They’re also delicious on their own.