How to make Vietnamese Crispy Spring Rolls – Nem

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How to make Vietnamese Crispy Spring Rolls – Nem

As many other popular vietnamese dishes, Nem is world-wide well-known for its exquisiteness and scrumptiousness. It’s a combination of many tasteful and delicate ingredients. The types of Nem vary across the country throughout Northern to Southern VN, where even its name differs from each other. While in Northern we call it Nem, the southern people name it Cha Gio. Today I’ll show you how to make the typical northern ones – Nem.


250g ground pork
40g vermicelli
25g dried shrimps
25g wood ear mushroom
20g shiitake mushroom
1 carrot
1/2 kohlrabi
70g bean sprouts
1 onion
some spring onion
some roasted onion flakes
2 eggs

Screen Shot 2014-09-25 at 9.26.33 AM

First step to do is to let the vermicelli, the dried shrimps and the mushrooms soak in warm water to soften them all. Set aside to prepare other ingredients.

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Transfer the pork and onion flake directly in a mixing bowl, shred the carrot and kohlrabi into it.

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Screen Shot 2014-09-25 at 9.56.06 AMIf you don’t have a shredder like mine, just chop them with your knife or roughly with a food processor would be much faster.

Next, cut the bean sprouts into the bowl

Screen Shot 2014-09-25 at 9.30.57 AMNow, after having the mushroom washed and drained carefully, put them in a food processor to chop them all.

Screen Shot 2014-09-25 at 9.32.51 AMAnd again, add in the bowl. Do the same with the dried shrimps.

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Now the vermicelli is also softened, slightly cut them with scissors.

Screen Shot 2014-09-25 at 9.35.44 AMAdd in the spring-, the chopped-onion and then the 2 eggs.

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For the seasoning, add a tsp fish sauce, half of tsp salt, haft of tsp chicken powder (optional), half of tsp sugar and some ground black pepper.

Screen Shot 2014-09-25 at 9.38.00 AMNow, use your gloves to mix them thoroughly together until well combined.

Screen Shot 2014-09-25 at 9.39.56 AMTime for rolling, wipe the rice paper with some water to moisten it, you can just do it with your hand or with a wet kitchen towel.

Screen Shot 2014-09-25 at 9.42.23 AMNow, place the filling on it and start rolling gently. The best way to see the rolling technique is to watch the video I posted above 🙂

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Screen Shot 2014-09-25 at 9.46.12 AMNow prepare a frying pan with a generous amount of vegetable oil. Turn the heat to the highest. Add in a small piece garlic to check on the temperature. As long as the garlic starts floating and moving around, time to add the rolls in.

Screen Shot 2014-09-25 at 9.48.10 AMScreen Shot 2014-09-25 at 9.49.17 AMNow lower the heat to medium high. Fry until the rolls turn golden light brown, then take them out.

Screen Shot 2014-09-25 at 9.50.44 AMI tend to fry the rolls twice, that way they will be crispier. The first time just to get them cooked and firm and the second time to give them the great color and crispiness, just 10 mins before serving to get the best out of them. Now we are done.

Nem is originally served with vietnamese dipping sauce. But if you don’t like the flavor of fish sauce, then sweet-sour-sauce would be a great substitution. I do know a lot of people who just can’t stand the smell :D. You can eat Nem as snack, or with vermicelli topping with herbs, sliced lettuce and dipping sauce, or with rice, it’s totally up to you. So I hope you like this recipe and will give it a try 🙂

2 Comments so far:

  1. kju kju says:

    Nem rán nhìn đẹp và ngon quá, mình có làm theo cách của bạn nhưng mà lúc rán lên thì mặt nem bị nổi bong bóng, không biết lý do vì sao?

  2. Vicki Bauer says:

    Thank you so much for the YouTube instructions followed by the beautifully photographed step-by-step instructions. I’m planning to make these as appetizer for our Christmas dinner. Everyone loves my Filipino egg rolls, but I think it’s time to introduce them to a healthier version. Fingers crossed I can find all the ingredients. If not, I’ll do my best to substitute.

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