Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vietnamese style deep fried spring rolls (cha gio - nem ran). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
My take on the delicious fried Vietnamese spring rolls or also known as chả giò. I'm using a combination of minced chicken and shrimps together with veggies. Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have vietnamese style deep fried spring rolls (cha gio - nem ran) using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
- Take 30 dried rice paper wrappers (each 8 in/20 cm in diameter)
- Prepare Oil for deep-frying
- Prepare 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
- Prepare 1 small head butter or leafy lettuce leaves, washed and separated, to serve
- Get 50 g bean sprouts, to serve
- Take Carrot and Radish Pickles, to serve (optional)
- Make ready Fish Sauce Dip for dipping
To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Seal the wrap by dabbing a finger in the corn starch and. I love Vietnamese spring rolls or cha gio in Vietnamese, which roughly means "minced pork rolls." The filling is made of ground pork, shrimp, crab meat, shredded carrots These deep fried and crispy rolls are usually served with Vietnamese spring roll sauce called nuoc cham made with fish sauce. Cha Gio: Crispy Vietnamese Spring Rolls.
Steps to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
- Make the Filling first by combining all the ingredients in a large bowl and mixing until well blended. Set aside.
- 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.
- 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.
- 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.
For those of you who haven't figured it out yet, I'm half Vietnamese. Which means I grew up not only eating all sorts of American food, but lots of fantastic Vietnamese cuisine; my mother and grandmother are both excellent cooks. There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant A typical Vietnamese deep fried spring rolls plate. Fried spring roll was brought to Hanoi from the Southern part of vietnam and this dish has rapidly. Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!).
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