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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vietnamese style deep fried spring rolls (cha gio - nem ran). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have vietnamese style deep fried spring rolls (cha gio - nem ran) using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
  1. Get 30 dried rice paper wrappers (each 8 in/20 cm in diameter)
  2. Take Oil for deep-frying
  3. Make ready 1 bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve
  4. Get 1 small head butter or leafy lettuce leaves, washed and separated, to serve
  5. Prepare 50 g bean sprouts, to serve
  6. Make ready Carrot and Radish Pickles, to serve (optional)
  7. Take Fish Sauce Dip for dipping
Steps to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
  1. Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside.
  2. 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.
  3. 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.
  4. 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.

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