Fried spring rolls

Fried spring rolls

Michael Fountoulakis

The classic nem ran ha noi is a large cigar-sized spring roll. It is usually served alongside bun cha. The filling does work equally well in the more familiar smaller variety.


Quantity Ingredient
10 dried wood ear mushrooms
50g cellophane noodles
1 small jiamaca, peeled, grated and patted dry to remove excess moisture
400g pork mince
100g crabmeat
2 red asian shallots, finely diced
1 egg
1/2 teaspoon freshly ground black pepper
12 rice-paper wrappers
vegetable oil, for deep-frying
classic dipping sauce, to serve


  1. Pour boiling water over the mushrooms and allow to soak for 20 minutes, then drain and squeeze to remove excess liquid. Thinly slice the mushrooms, discarding the tough stem, and set aside.
  2. Immerse the cellophane noodles in hot water for 1 minute then refresh in cold running water. Cut the noodles into short lengths of 4 cm with scissors.
  3. In a large bowl, combine the mushrooms, noodles, jiamaca, pork, crabmeat, shallots, egg and black pepper. Mix until combined evenly.
  4. To make the spring rolls, take 1 sheet of rice paper and dip into warm water for 1 second. Do not allow to soak as the paper will continue to take in water and will tear when rolled. Place on a flat surface and let it rest for 20 seconds. Now place 2 tablespoons of the filling on the bottom third of the sheet. Lightly squeeze the mixture to get rid of any air bubbles and tighten the filling into a cylindrical shape. Bring the bottom of the rice paper up to encase the filling, fold in the sides and continue rolling. Set aside, seam side down, and proceed with remaining ingredients and rice paper.
  5. Fry the spring rolls in hot oil for 2–3 minutes, or until they turn a beautiful golden colour and look deliciously crispy. Remove, drain on paper towel and serve with the dipping sauce.
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