📝 About This Recipe
Experience the quintessential crunch of a perfectly fried Nem Rán, a beloved staple of Vietnamese celebratory feasts. These golden parcels are packed with savory ground pork, earthy wood ear mushrooms, and delicate glass noodles, offering a complex interplay of textures and umami flavors. Served wrapped in fresh lettuce with aromatic herbs and dipped in a tangy Nước Chấm sauce, they represent the beautiful balance of heat, sweetness, and acidity that defines Vietnamese cuisine.
🥗 Ingredients
The Filling
- 500 grams Ground Pork (high quality, ideally 20% fat for juiciness)
- 20 grams Dried Wood Ear Mushrooms (rehydrated and finely chopped)
- 50 grams Cellophane Noodles (Glass Noodles) (soaked in warm water until soft, then snipped into 2-inch lengths)
- 1 medium Carrot (peeled and finely shredded)
- 100 grams Kohlrabi or Jicama (finely shredded and squeezed to remove excess moisture)
- 2 large Shallots (minced)
- 3 cloves Garlic (finely minced)
- 1-2 large Egg (to bind the mixture)
- 2 tablespoons Fish Sauce (Nước Mắm) (premium quality)
- 1 teaspoon Black Pepper (freshly cracked)
The Wrappers and Frying
- 30 sheets Rice Paper Wrappers (circular, specifically for frying)
- 1 liter Neutral Oil (canola, peanut, or vegetable oil for deep frying)
- 1/2 cup Sugar Water or Beer (used to dampen the rice paper for extra crispiness)
Nước Chấm Dipping Sauce
- 4 tablespoons Fish Sauce
- 3 tablespoons Lime Juice (freshly squeezed)
- 3 tablespoons Sugar
- 1/2 cup Warm Water
- 1-2 pieces Bird's Eye Chili (finely sliced)
- 1 clove Garlic (minced)
👨🍳 Instructions
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1
Prepare the wood ear mushrooms and glass noodles by soaking them in separate bowls of warm water for 20 minutes. Once soft, drain thoroughly. Finely chop the mushrooms and snip the noodles into short pieces using scissors.
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2
In a large mixing bowl, combine the ground pork, shredded carrots, shredded kohlrabi/jicama, minced shallots, garlic, chopped mushrooms, and glass noodles.
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3
Add the fish sauce, black pepper, and one egg to the bowl. Mix thoroughly with your hands until the ingredients are evenly distributed and the mixture becomes slightly tacky. If it feels too dry, add the second egg.
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4
Prepare a 'dipping station' for the rice paper: fill a shallow bowl with warm water mixed with a teaspoon of sugar or a splash of beer. This helps the rolls brown beautifully in the oil.
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5
Dip one sheet of rice paper into the water for just 1-2 seconds until pliable but still slightly firm. Lay it flat on a clean cutting board or damp towel.
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6
Place about 1.5 tablespoons of the filling on the lower third of the rice paper. Shape the filling into a neat log about 3 inches long.
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7
Fold the bottom edge of the paper over the filling, then fold in both the left and right sides toward the center. Roll upward tightly, ensuring no air bubbles are trapped inside, which can cause the rolls to burst during frying.
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8
Repeat the process until all filling is used. Place the finished rolls on a tray, ensuring they do not touch each other as they are very sticky when wet.
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9
Heat the oil in a deep pan or wok to approximately 325°F (165°C). You want a medium-low heat for the first fry to ensure the pork cooks through without burning the wrapper.
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10
Carefully slide the rolls into the oil in batches. Do not crowd the pan. Fry for 8-10 minutes, turning occasionally, until they are a pale golden color. Remove and drain on a wire rack.
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11
For maximum crunch, perform a second fry. Increase the oil temperature to 375°F (190°C). Fry the rolls again for 2-3 minutes until they are deeply golden brown and the skin is blistered and crisp.
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12
While the rolls undergo their final fry, whisk together the Nước Chấm ingredients (water, sugar, lime juice, fish sauce, garlic, and chili) until the sugar is completely dissolved.
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13
Serve the hot Nems immediately with a platter of fresh lettuce leaves, mint, cilantro, and Thai basil.
💡 Chef's Tips
Squeeze the shredded vegetables (carrot/jicama) very hard in a kitchen towel to remove all moisture; excess water is the enemy of a crispy Nem. Don't over-soak the rice paper; it should still feel slightly stiff when you start rolling, as it will continue to soften as you work. Avoid overcrowding the frying pan, as this lowers the oil temperature and results in greasy, soggy rolls. If you have time, let the rolled Nems air-dry in the refrigerator for 30 minutes before frying to tighten the skins. For a vegetarian version, replace the pork with crumbled firm tofu and use a vegan 'no-fish' sauce.
🍽️ Serving Suggestions
Serve with large Butterhead or Romaine lettuce leaves to use as a wrap for the rolls. Pair with a cold Vietnamese lager or a crisp, dry Riesling to cut through the richness of the fried pork. Include a side of Bún (thin rice vermicelli noodles) to turn the appetizer into a full 'Bún Chả' style meal. Provide plenty of fresh herbs like perilla (shiso), mint, and cilantro for a refreshing aromatic contrast. Offer a side of pickled daikon and carrots (Đồ Chua) for a crunchy, acidic bite between rolls.