Nem rán truyền thống (Traditional Spring Rolls)

1. Prepare the ingredients and filling

• Wash and finely mince the pork.
• Rinse the bean sprouts and squeeze out excess water.
• Peel and julienne the carrots and onion. Chop the scallions.
• Soak the wood ear mushrooms in warm water for 15 minutes until soft, then rinse and finely chop.
• Blanch the glass noodles briefly in hot water until softened, then cut into shorter strands using scissors.
• Place all the prepared ingredients into a large bowl. Add 2 egg yolks, 2 teaspoons of sugar, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. Mix everything well. Let the mixture sit for 15 minutes so the flavors can meld. You can adjust the seasoning to taste

2. Roll the spring rolls

• Place a rice paper wrapper on a cutting board. Use a damp cloth to gently moisten the surface to soften it. Place another half piece of rice paper across the center to prevent tearing while rolling.
• Spoon about three fingers’ worth of filling near the edge of the wrapper. Roll it tightly for two turns, fold both ends inward, then continue rolling to the end.
• Brush some egg white along the edge to seal it and shape the roll neatly.
• Repeat until all the filling is used up.

3. Fry the spring rolls

• Heat a deep frying pan over high heat. Add enough oil to fully submerge the rolls.

Tip: Use a deep pan to save oil while still ensuring the rolls cook evenly.

• When the oil starts to shimmer, reduce to medium heat and add the rolls. Fry each side for about 3 minutes until golden and crispy.
  Remove and place on paper towels to drain excess oil. You can store the cooked rolls in the fridge.

Tip: To reheat, air-fry at 200°C (392°F) for 6 minutes if freshly cooked, or 7 minutes if taken from the fridge.

4. Prepare the dipping sauce

• In a pot, mix fish sauce, sugar, and water in a 1:1:3 ratio. Bring to a boil until the sugar dissolves.
• Peel and mince the garlic. Remove the stems and seeds from the chili, then mince. Clean and finely chop the coriander.
• When serving, mix in 2 teaspoons of lime juice, chopped garlic, chili, and coriander into the fish sauce mixture and stir well.

5. Final Product

• Nem rán is typically served with hot rice or vermicelli noodles. You can also add fresh herbs like lettuce, mint, and Thai basil.
• The golden, crispy exterior of the roll gives way to a juicy, flavorful filling. Dipped in the sweet-sour fish sauce, each bite delivers a perfect balance of crunch and savory depth. Try one and you’ll want another!

In Vietnamese households, nem rán (or chả giò in the South) is more than just a dish — it’s a symbol of togetherness and celebration. Traditionally prepared during Tết (Lunar New Year), weddings, or family gatherings, each roll is lovingly wrapped by hand, often with everyone in the family sitting around a table, chatting and laughing.

The recipe varies from region to region and even from home to home, but the essence remains the same: a harmony of textures and flavors, wrapped in thin rice paper and fried to golden perfection. Crispy outside and savory inside, nem rán represents the Vietnamese love for balance — between fresh herbs and rich meats, between delicate wrapping and bold dipping sauces.

To many, it tastes like home. A bite of nem rán is not just food — it’s a memory of family warmth, holiday joy, and the timeless rhythm of tradition passed down from one generation to the next.

(Traditional spring rolls — a familiar dish in Vietnamese family meals)