Vietnamese Crispy Spring Rolls - Nem Rán / Chả giò

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned crab meat

Tofu provides a plant-based option, while canned crab is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic seasoning.

vermicelli noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more accessible alternative.

Soak rice paper in warm water until pliable, about 10-15 seconds.

Lay soaked rice paper flat on a clean surface.

Place a small amount of ground pork, shrimp, and vegetables in the center of the rice paper.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom up.

Heat vegetable oil in a deep pan over medium heat until shimmering.

Carefully add spring rolls to the hot oil, frying in batches until golden brown, about 4-5 minutes.

Remove spring rolls and drain on paper towels to absorb excess oil.

Serve hot with lettuce and fresh herbs for wrapping.

Prepare dipping sauce by mixing fish sauce, sugar, and lime juice to taste.

Enjoy the crispy rolls with the dipping sauce.

Cooking Techniques

Spice Level:

Allergens