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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vietnamese style deep fried spring rolls (cha gio - nem ran). One of my favorites. This time, I am going to 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 favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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 can achieve it.

The ingredients needed to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):

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

Instructions 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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