Entree: Vietnam – Hanoi – Nem Rán (Crisp Vietnamese deep-fried spring rolls filled with seasoned pork, mushrooms, carrots, and rice vermicelli)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) ground pork
- 2 large eggs, approx. 3.5 oz (100 g) total
- 4 oz (115 g) dried rice vermicelli noodles
- 20 rice paper wrappers (about 400 g)
- 1 cup (110 g) shredded carrot (about 1 medium carrot)
- 1 cup (80 g) finely chopped yellow onion (about 1 small onion)
- 3 oz (85 g) fresh shiitake or button mushrooms, finely chopped
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil for the filling
- 2 cups (480 ml) neutral oil for deep frying (vegetable or peanut)
- Lettuce leaves for wrapping (no measurement)
- Fresh mint and cilantro for serving (no measurement)
- For the nuoc cham dipping sauce:
  - 3 tbsp (45 ml) fish sauce
  - 3 tbsp (45 ml) fresh lime juice
  - 2 tbsp (30 ml) granulated sugar
  - 1/4 cup (60 ml) warm water
  - 1 small garlic clove, minced (about 3 g)
  - 1 small bird’s eye chili, thinly sliced (optional)

Instructions

1. Prepare the vermicelli and aromatics: soak rice vermicelli in warm water until pliable, about 5–8 minutes, then drain and roughly chop; soak dried mushrooms if using and chop. In a small bowl, whisk together fish sauce, sugar, and pepper.
2. Make the filling: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Sauté onion and garlic until translucent, then add mushrooms and carrots and cook 2–3 minutes. Add ground pork and cook, breaking up with a spoon, until no longer pink. Stir in chopped vermicelli and the fish sauce mixture; remove from heat and let cool. Taste and adjust seasoning.
3. Assemble rolls: lay one rice paper wrapper on a clean work surface. Place about 2–3 tbsp of filling near the edge closest to you. Fold the edge over the filling, fold in the sides, and roll tightly to seal. Repeat to make about 18–20 rolls. If needed, brush the final edge with beaten egg (from the 2 eggs) to seal.
4. Heat the oil: in a deep pot or deep fryer, heat 2 cups (480 ml) oil to 350°F (175°C). Fry rolls in batches without overcrowding, turning occasionally, until evenly golden brown and crisp, about 3–5 minutes per batch.
5. Drain and serve: transfer fried rolls to a paper-towel-lined rack to drain. Cut rolls in half on the diagonal, if desired. Serve hot with lettuce, fresh mint and cilantro, and nuoc cham dipping sauce (combine fish sauce, lime juice, sugar, warm water, garlic, and chili; stir until sugar dissolves).
6. Optional: use remaining beaten egg to glaze some rolls before frying for extra seal and color.