Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran). Vietnamese Style Deep Fried Spring Rolls (Chả Giò/Nem Rán) was brought to Hanoi from the Southern part of Vietnam and this dish has rapidly become a favorite one of Hanoian, and to express the affection as well as to remember the real origin of the dish, people here call it "Nem Sai Gon". Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls. Whether you call them spring rolls, egg rolls, chả giò or nem rán (the Northern Vietnamese term), these are delicious.

Despite its popularity throughout Vietnam, the origins of this dish pretty hazy because it is called different names in different parts of the country! In north, these Fried Spring Rolls are called Nem Ran and in the south it is known as Cha Gio. To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. You can cook Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran)

It's 30 of dried rice paper wrappers (each 8 in/20 cm in diameter).
Prepare of Oil for deep-frying.
Prepare 1 of bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve.
It's 1 of small head butter or leafy lettuce leaves, washed and separated, to serve.
It's 50 g of bean sprouts, to serve.
It's of Carrot and Radish Pickles, to serve (optional).
Prepare of Fish Sauce Dip for dipping.

Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam). Note: The spring rolls may be made ahead, and frozen, and then fried when thawed. Chả Giò (Vietnamese Egg Rolls), also known as Nem Rán in Northern Vietnam, is a popular Vietnamese dish. An interesting trait of Chả Giò is that it has many variations in term of the ingredients being used to make the filings.

Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) step by step

Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside..
To make the spring rolls, dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place 21/2 heaping tablespoons of the Filling onto the wrapper. Fold one end of the wrapper over the Filling, then fold the sides and roll up tightly, pressing to seal. Repeat until all the ingredients are used up..
Heat the oil in a wok over medium heat until hot. Deep-fry the spring rolls, a few at a time, for about 5 minutes each until golden brown on all sides. Remove with a slotted spoon and drain on paper towels..
Place the spring rolls on a serving platter and serve with the fragrant leaves, lettuce, bean sprouts, Carrot and Radish Pickles and a bowl of Fish Sauce Dip on the side..

From Wikipedia, the free encyclopedia Chả giò (Vietnamese: [ca᷉ː jɔ̂]), also known as fried spring roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe and North America, where there are large Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried. To roll the Vietnamese spring rolls (cha gio), place a piece of the rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. A typical Vietnamese deep fried spring rolls plate Fried spring roll was brought to Hanoi from the Southern part of vietnam and this dish has rapidly become a favorite one of Hanoian, and to express the affection as well as to remember the real origin of the dish, people here call it "Nem Sai Gon".