Ingredients with Measurements:
- 1 pound ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 package spring roll wrappers (about 25-30 wrappers)
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or deep pot for frying
- Thermometer for monitoring oil temperature
Step-by-step instructions:
1. In a large bowl, mix together ground pork, shredded carrots, shredded cabbage, chopped onion, minced garlic, fish sauce, soy sauce, sugar, and black pepper.
2. Take a spring roll wrapper and place it on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper, spreading it out into a thin line.
3. Fold the corner closest to you over the filling, tucking it in tightly. Then fold the sides in towards the center, and roll the wrapper up tightly. Brush the top corner with beaten egg to seal the roll.
4. Repeat with remaining wrappers and filling.
5. Heat vegetable oil in a deep fryer or deep pot to 375°F.
6. Carefully place the spring rolls in the hot oil, frying in batches if necessary. Fry until golden brown, about 3-4 minutes.
7. Remove the spring rolls from the oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with dipping sauce of your choice.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Oil temperature for frying: 375°F
Serving size:
- Makes about 25-30 spring rolls
- Serving size: 2-3 spring rolls per person
Nutritional information:
- Calories per serving: 200
- Fat: 10g
- Carbohydrates: 15g
- Protein: 12g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or ground beef.
- Shredded carrots and cabbage can be substituted with other vegetables such as bean sprouts or jicama.
Variations:
- Add chopped shrimp or crab meat to the filling for a seafood twist.
- Use rice paper wrappers instead of spring roll wrappers for a lighter version.
- Add vermicelli noodles to the filling for extra texture.
Tips and tricks:
- Make sure the filling is tightly packed and evenly distributed to prevent air pockets in the spring rolls.
- Keep the spring roll wrappers covered with a damp towel to prevent them from drying out.
- Fry the spring rolls in small batches to prevent overcrowding in the fryer.
Storage instructions:
- Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat spring rolls, preheat oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the spring rolls on a platter with a variety of dipping sauces for guests to choose from.
- Garnish with chopped scallions or cilantro for added flavor and color.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a side of steamed rice for a complete meal.
- Pair with a light salad for a refreshing contrast.
Suggested side dishes:
- Steamed rice
- Asian-style slaw
- Stir-fried vegetables
Troubleshooting advice:
- If the spring rolls are not crispy enough, increase the frying time by 1-2 minutes.
- If the spring rolls are too greasy, make sure the oil temperature is at 375°F and the spring rolls are not overcrowded in the fryer.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Use a thermometer to monitor the oil temperature and prevent overheating.
Food history:
- Nem Ran is a popular Vietnamese dish that originated in Hanoi in the early 20th century.
Flavor profiles:
- Savory, crispy, and slightly sweet with a hint of umami from the fish sauce.
Serving suggestions:
- Serve as an appetizer or as part of a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese