Authentic home cooking from Vietnam, with US measurements.

Originally published on Cookpad Vietnam as Bún chả nem, chả giò rế

Bún chả nem, Vietnamese Spring Rolls (Chả Giò Rế)

Name: Bún chả nem, Vietnamese Spring Rolls (Chả Giò Rế)
Ingredients: For the filling:; 10 1/2 oz ground pork shoulder (300 g); 3 1/2 oz peeled mantis shrimp or shrimp (100 g); 3 1/2 oz crab meat or blue crab (100 g); 1 onion, 1 carrot, 1/2 jicama; 1 3/4 oz dried wood ear mushrooms, soaked and chopped (50 g); 1 3/4 oz dried shiitake mushrooms, soaked and chopped (50 g); 2 eggs; 2 teaspoons seasoning powder, 1 teaspoon sugar, 1 teaspoon black pepper; 1 garlic clove, peeled and minced; 1 shallot, peeled and minced; For the wrappers:; Use Hà Tĩnh spring roll wrappers, rice paper wrappers, or netted spring roll wrappers; You can also use mung bean rice paper wrappers; Hà Tĩnh wrappers stay crispy longer and are my favorite; Dipping sauce:; 1 red chili pepper, 1-2 bird’s eye chilies, 1 garlic clove; Water, sugar, vinegar or lime juice

Pham Huyen @PhamHuyenCP

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Bún chả nem, Vietnamese Spring Rolls (Chả Giò Rế)

Pham Huyen @PhamHuyenCP

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Ingredients

For the filling:
10 1/2 ozground pork shoulder (300 g)
3 1/2 ozpeeled mantis shrimp or shrimp (100 g)
3 1/2 ozcrab meat or blue crab (100 g)
1onion, 1 carrot, 1/2 jicama
1 3/4 ozdried wood ear mushrooms, soaked and chopped (50 g)
1 3/4 ozdried shiitake mushrooms, soaked and chopped (50 g)
2eggs
2 teaspoonsseasoning powder, 1 teaspoon sugar, 1 teaspoon black pepper
1garlic clove, peeled and minced; 1 shallot, peeled and minced
For the wrappers:
Use Hà Tĩnh spring roll wrappers, rice paper wrappers, or netted spring roll wrappers
You can also use mung bean rice paper wrappers
Hà Tĩnh wrappers stay crispy longer and are my favorite
Dipping sauce:
1red chili pepper, 1-2 bird’s eye chilies, 1 garlic clove
Water, sugar, vinegar or lime juice

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Steps

1

Shred the jicama and carrot, then chop finely. Chop the onion. Combine all the filling ingredients and mix well.
2

To wrap the rolls with Hà Tĩnh wrappers: Cut the wrapper in half lengthwise, place two pieces in a cross shape, add filling in the center, fold in the sides, then roll up tightly.
3

Keep the rolls uniform. If you’re used to it, you can also use round rice paper or netted wrappers for rolling.
4

Heat oil over medium heat. Fry the rolls in enough oil to cover them until golden brown, then transfer to paper towels to drain excess oil.
5

Enjoy the rolls hot, fresh from the fryer!
6

For the dipping sauce: Blend the chilies and garlic.
Mix water, sugar, fish sauce, and vinegar (or lime juice) in a 4-1-1-1 ratio. Dissolve the sugar in the water, then add fish sauce, vinegar, and finally the chili-garlic mixture. This way, the chili and garlic will float beautifully on top.

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Pham Huyen @PhamHuyenCP

Published in the US on June 24, 2025 14:01

Hải Phòng

Chuyện người phụ nữ yêu bếp không chỉ có nấu ăn và lấp đầy chiếc dạ dày, mà đó là câu chuyện của tình yêu, sự sáng tạo và trái tim hướng về người mình thương