Vietnamese Crispy Spring Roll - Nem rán / Chả giò | Helen's Recipes

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.

Combine minced pork and minced shrimp in a large bowl.

Season lightly with salt, sugar, and chicken stock (about half a teaspoon each).

Add 1 tablespoon of minced shallots and 1 tablespoon of minced garlic, then mix well.

Add shredded taro, shredded carrot, soaked wood ear mushrooms, and soaked glass noodles to the bowl.

Mix all ingredients well to help them stick together.

Add 1 egg (or just the egg whites) and mix well again.

Let the mixture sit for about 15 minutes.

Moisten rice paper with a damp cloth to make it flexible.

Scoop a heaping tablespoon of the filling and place it near one end of the rice paper.

Lift the end over the filling and push it backwards to distribute the filling evenly and create a tight roll.

Roll until you reach the center of the rice paper, then fold both sides in and continue rolling until the end.

Heat oil in a pan until small bubbles appear around chopsticks.

Keep the heat on medium or medium low and start frying the spring rolls, leaving space between them.

After a few minutes, bring the spring rolls closer together in the pan.

Fry until golden brown, then remove and place on a rack or paper towel to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens