Recipes Appetizers and Snacks Wraps and Rolls Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) 4.7 (19) 15 Reviews 7 Photos These Vietnamese fried spring rolls are a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this several times since returning, and it's always been a hit. They taste great with dipping sauce. Submitted by agoldstone Updated on November 18, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 7 7 7 7 7 Prep Time: 1 hr Cook Time: 5 mins Additional Time: 20 mins Total Time: 1 hr 25 mins Servings: 12 Yield: 24 spring rolls Jump to Nutrition Facts Ingredients 2 ounces dried thin rice noodles ¾ cup ground chicken ¼ cup shrimp - washed, peeled, and cut into small pieces 2 large eggs, beaten 1 carrot, grated 4 wood fungus mushrooms, chopped 2 green onions, chopped ½ teaspoon white sugar ½ teaspoon salt ½ teaspoon ground black pepper 24 rice paper wrappers 2 cups vegetable oil for frying Directions Gather all ingredients. Dotdash Meredith Food Studios Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces. Combine noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Add sugar, salt, and black pepper; stir well. Dotdash Meredith Food Studios Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Place on a damp cloth laid out on a flat surface. Place 1 tablespoon filling mixture into the center of softened rice paper. Fold the bottom edge into the center, covering filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually. Dotdash Meredith Food Studios Heat oil in a wok or large skillet over medium heat. Working in batches of 3 or 4, fry spring rolls in hot oil until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels. Dotdash Meredith Food Studios Recipe Tip Ground pork and shiitake mushrooms can be used instead of ground chicken and wood fungus mushrooms if desired. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 132 Calories 5g Fat 14g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 132 % Daily Value * Total Fat 5g 7% Saturated Fat 1g 5% Cholesterol 45mg 15% Sodium 225mg 10% Total Carbohydrate 14g 5% Dietary Fiber 1g 3% Total Sugars 1g Protein 7g 13% Vitamin C 1mg 1% Calcium 19mg 1% Iron 1mg 6% Potassium 82mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved