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

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) estimated approx 45 mins.

To get started with this particular recipe, we must prepare a few ingredients. 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.

These are the classic, deep-fried Vietnamese spring rolls, also referred to as Imperial Rolls.

Ingredients and spices that need to be Take to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):

1. 30 dried rice paper wrappers (each 8 in/20 cm in diameter)
2. Oil for deep-frying
3. 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. 1 small head butter or leafy lettuce leaves, washed and separated, to serve
5. 50 g bean sprouts, to serve
6. Carrot and Radish Pickles, to serve (optional)
7. Fish Sauce Dip for dipping

Steps to make 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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