Entree: Vietnam – Northern Vietnam – Nem Ran (Crispy Vietnamese deep-fried spring rolls filled with seasoned pork, shrimp, glass noodles, and vegetables)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 12 min

Total 57 min

Ingredients

- 1 lb (454 g) ground pork
- 12 medium shrimp, peeled, deveined, and chopped, approx. 8 oz (225 g)
- 2 oz (56 g) dried cellophane (glass) noodles, soaked and drained
- 1 oz (28 g) dried wood ear mushrooms, rehydrated and finely chopped (about 4 oz/115 g rehydrated)
- 1 small yellow onion, finely chopped
- 1 medium carrot, grated or finely julienned
- 2 cloves garlic, minced
- 2 large eggs
- 20 rice paper wrappers (bánh tráng)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 cups (480 ml) neutral oil for deep frying (vegetable, peanut, or canola)
- 1 small head of lettuce for serving
- 1 cup (15 g) fresh mint and cilantro leaves for serving
- For nước chấm dipping sauce:
  - 6 tbsp (90 ml) fish sauce
  - 6 tbsp (90 ml) fresh lime juice
  - 6 tbsp (90 ml) water
  - 3 tbsp (45 g) granulated sugar
  - 1 clove garlic, finely minced
  - 1 small red chile, thinly sliced
  - 2 tbsp (20 g) shredded carrot

Instructions

1. Combine filling: In a large bowl mix ground pork, chopped shrimp, drained glass noodles (cut with kitchen scissors if long), chopped rehydrated mushrooms, chopped onion, grated carrot, minced garlic, 1 beaten egg, fish sauce, sugar, salt, and pepper until evenly combined.
2. Prepare wrappers: Fill a shallow dish with warm water. Lay one rice paper wrapper flat, dip briefly to soften (1–2 seconds) and place on a clean work surface.
3. Assemble rolls: Place about 2 tbsp of filling near the lower third of the wrapper; shape into a tight log. Fold bottom over filling, fold sides in, and roll tightly to seal. Brush or dab a little beaten egg on the final edge to seal. Repeat to make about 20 rolls.
4. Heat oil: In a deep pot or wok heat oil to 350°F (175°C). Maintain temperature between 330–360°F (165–180°C) for even frying.
5. Fry rolls: Fry rolls in batches, turning occasionally, until golden brown and cooked through, about 4–6 minutes per batch. Do not overcrowd. Transfer to a wire rack or paper towel-lined tray to drain briefly.
6. Make nước chấm: Whisk together fish sauce, lime juice, water, and sugar until sugar dissolves. Stir in minced garlic, sliced chile, and shredded carrot.
7. Serve: Arrange lettuce and herbs on a platter. Serve hot Nem Ran with lettuce, herbs, and dipping sauce—wrap a roll in lettuce with herbs and dip into nước chấm. Optionally serve with steamed rice or vermicelli.