Vietnamese Fried Spring Rolls (Nem) – Two Wrapping Techniques

Ingredients

• 50 g Rice vermicelli (bean thread) (soak in warm water to soften)
• 15 g Dried black mushrooms (rehydrate with warm water)
• 50 g Dried small shrimp (adds umami and fragrance)
• 1000 g Pork neck (or pork shoulder) (trim excess fat, cut into small pieces)
• 400 g Frozen taro (cooked) (thaw before use; keep in small cubes)
• 200 g Daikon radish (or white radish) (peeled and grated, excess water squeezed out)
• 200 g Carrots (peeled and grated, excess water squeezed out)
• 2 pcs Onion (medium, finely chopped)
• 2 pcs Scallions (green onions) (white and green parts chopped)
• 60 g Shallots (thinly sliced)
• 2 tbsp Sunflower oil (for sautéing taro)
• 0.5 tsp Salt (for sautéing taro)
• 1 tsp Ground black pepper (freshly ground)
• 4 tbsp Fish sauce (adds depth of flavor)
• 2 pcs Eggs (beaten, for binding the filling)
• 4 tbsp Thick coconut milk (the solid part) (use the creamy layer when cold)
• 1 tbsp Brown sugar (for coconut‑milk wrapper)
• 0.5 tbsp White vinegar (for coconut‑milk wrapper)
• 2 tbsp Hot water (to dissolve coconut mixture)
• 1 pcs Egg white (to seal each roll)
• 2 L Vegetable oil for deep frying (neutral oil, enough to submerge rolls)
• 75 g Sugar (for dipping sauce)
• 50 g Fish sauce (for dipping sauce)
• 75 g Water (for dipping sauce)
• 50 g Lemon juice (freshly squeezed)
• 3 pcs Garlic cloves (minced, optional)
• 1 pcs Fresh chili (finely chopped, optional for heat)
• 70 g Pickled radish (cut into thin sticks)
• 2 pcs Pickled carrots (cut into thin sticks)
• 0.5 tsp Salt (for pickles)
• 1 tsp Sugar (for pickles)
• 2 tbsp White vinegar (for pickles)

Instructions

1. Soak Vermicelli, Mushrooms, and Dried Shrimp

   Place 50 g rice vermicelli, 15 g dried black mushrooms, and 50 g dried shrimp in a bowl of warm water (about 60 °C) and let soak for 30 minutes until softened.

   Time: PT30M

2. Thaw Taro

   Transfer the 400 g frozen taro to the refrigerator for 10 minutes or run under cold water until thawed but still firm.

   Time: PT10M

3. Prepare Vegetables

   Peel and grate the radish and carrots. Place the grated vegetables in a clean kitchen towel and squeeze firmly to remove excess moisture. Finely chop the onions, scallions, and shallots.

   Time: PT15M

4. Drain Vermicelli

   After soaking, pour the vermicelli, mushrooms, and shrimp into a colander, rinse quickly, then pat dry with paper towels.

   Time: PT5M

5. Cut Pork

   Trim excess fat from the pork neck and cut the meat into very small dice (about 5 mm).

   Time: PT5M

6. Sauté Shallots and Taro

   Heat 2 tbsp sunflower oil in a skillet over high heat. Add sliced shallots and stir for 3 minutes until golden. Add the thawed taro cubes, 0.5 tsp salt, and sauté over medium heat for 4 minutes. Remove from heat and let cool for 5 minutes.

   Time: PT12M

   Temperature: high then medium

7. Combine Filling Ingredients

   In the large mixing bowl, combine the diced pork, sautéed taro, drained vermicelli, rehydrated shrimp, mushroom caps, grated radish, grated carrots, chopped onions, scallions, and shallots. Add 0.5 tbsp salt, 1 tsp ground pepper, and 4 tbsp fish sauce. Mix thoroughly.

   Time: PT5M

8. Bind the Filling

   Beat 2 eggs and pour into the mixture. Stir until the filling becomes sticky and cohesive.

   Time: PT2M

9. Chill the Filling

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to let flavors meld and the mixture firm up.

   Time: PT30M

10. Prepare Rice Paper – Water Method

    Fill a shallow basin with water heated to about 60 °C. Lay a damp kitchen towel on the work surface. Dip one 22 cm rice paper into the water for 1–2 seconds, lift and place on the towel, then flip so the smooth side faces up. Pat gently to remove excess water.

    Time: PT5M

    Temperature: 60°C

11. Pipe and Roll (Water Method)

    Fill a pastry bag with the chilled filling. Cut the tip to a 2 cm opening. Place a line of filling about 2 cm from the edge of the rice paper, fold the sides inward, then roll tightly. Seal the final edge with a dab of egg white.

    Time: PT20M

12. Prepare Coconut‑Milk Wrapper (Alternative Method)

    In a bowl, combine 4 tbsp thick coconut milk, 1 tbsp brown sugar, 0.5 tbsp white vinegar, and 2 tbsp hot water. Stir until smooth (microwave 10 seconds if needed). Spread the mixture on the smooth side of a rice paper, place a second paper on top and spread again. Let the stack rest 5 minutes to soften.

    Time: PT15M

13. Pipe and Roll (Coconut Method)

    Using the same filling, place a line on the softened paper stack, fold sides, roll, and seal with egg white as in step 11.

    Time: PT15M

14. First Fry (160 °C then 140 °C)

    Heat vegetable oil in a deep pot to 160 °C. Gently lower about 20 rolls (water‑method) into the oil. Fry for 1 minute, then the oil temperature will drop to ~140 °C; continue frying for 5 minutes, stirring occasionally. Remove with tongs and place on a rack.

    Time: PT11M

    Temperature: 160°C then 140°C

15. Rest Between Fryings

    Allow the first‑fried rolls to rest on a rack for 15 minutes. This lets the interior set and the surface dry slightly.

    Time: PT15M

16. Second Fry (180 °C)

    Raise the oil temperature to 180 °C. Fry the rested rolls (both water‑ and coconut‑method) for about 3 minutes 30 seconds, or until deep golden and crisp. Remove and drain on the rack.

    Time: PT4M

    Temperature: 180°C

17. Make Dipping Sauce

    In a saucepan, combine 75 g sugar, 50 g fish sauce, and 75 g water. Bring to a gentle boil, stirring until sugar dissolves. Remove from heat, let cool, then stir in 50 g lemon juice. Optional: add minced garlic, chopped chili, and a pinch of pepper.

    Time: PT10M

18. Prepare Pickles and Garnish

    Thinly slice 70 g radish and 2 carrots. Toss with 0.5 tsp salt, 1 tsp sugar, and 2 tbsp white vinegar. Let sit 10 minutes. Arrange fresh lettuce, mint, cilantro, and the pickles on a serving platter.

    Time: PT10M

19. Serve

    Cut each roll into bite‑size sections, place on a plate, and serve with the dipping sauce, fresh herbs, and pickles. Optionally add a small bowl of softened rice vermicelli as a side.

    Time: PT5M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

18 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rice vermicelli (bean thread): thin rice noodles
• Instead of Dried black mushrooms: shiitake mushrooms, dried
• Instead of Dried small shrimp: fresh shrimp, finely chopped
• Instead of Pork neck (or pork shoulder): ground pork, chicken thigh meat
• Instead of Frozen taro (cooked): potatoes, diced
• Instead of Daikon radish (or white radish): regular radish
• Instead of Carrots: jicama
• Instead of Onion: shallots
• Instead of Scallions (green onions): chives
• Instead of Shallots: red onion
• Instead of Sunflower oil: vegetable oil, peanut oil
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Fish sauce: soy sauce (less authentic)
• Instead of Eggs: silken tofu (vegan)
• Instead of Thick coconut milk (the solid part): coconut cream
• Instead of Brown sugar: white sugar
• Instead of White vinegar: rice vinegar
• Instead of Egg white: flour slurry
• Instead of Vegetable oil for deep frying: peanut oil, canola oil
• Instead of Sugar (for dipping sauce): honey
• Instead of Fish sauce (for dipping sauce): soy sauce
• Instead of Lemon juice: lime juice
• Instead of Garlic cloves: garlic powder
• Instead of Fresh chili: chili flakes
• Instead of Pickled radish: pickled cucumber
• Instead of Pickled carrots: pickled daikon
• Instead of White vinegar (for pickles): rice vinegar

Equipment Needed

• Large mixing bowl
• Medium pot for soaking
• Colander or sieve
• Grater (box or microplane)
• Cheesecloth or paper towels
• Sharp chef’s knife
• Cutting board
• Skillet or wok (for sauté)
• Deep‑fat pot or wok for frying
• Thermometer (oil)
• Tongs
• Pastry bag or zip‑lock bag (cut corner)
• Rack or tray for draining
• Saucepan (for dipping sauce)
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Soaking the vermicelli, mushrooms, and dried shrimp for full hydration.
• Squeezing excess water from grated radish and carrots to keep filling dry.
• Sautéing taro with shallots to develop flavor and prevent raw texture.
• Sealing each roll with egg white to avoid opening during the second fry.
• Maintaining precise oil temperatures (160 °C, 140 °C, 180 °C) for the double‑fry.

Chef Tips from the Video

• Use a damp towel to absorb excess water from the rice paper after soaking – this gives a perfect seal.
• For extra crunch, add a handful of toasted rice flakes to the filling.
• If you prefer a milder flavor, replace dried shrimp with finely chopped cooked shrimp.

Troubleshooting

Storage

Refrigerator: Unfried rolls can be kept in an airtight container for up to 2 days. Fried rolls stay crisp for 1 day if reheated in a hot oven.

Freezer: After the first fry, let rolls cool completely, then freeze in a single layer on a tray. Transfer to a zip‑lock bag; they keep for up to 2 months. Fry directly from frozen for the second fry.

Room temperature: Do not store at room temperature for more than 2 hours; risk of bacterial growth.

Make-Ahead Tips

• The filling can be prepared a day ahead and kept refrigerated; flavors improve.
• After the first fry, rolls can be frozen and finished later with the second fry.
• Coconut‑milk wrapper mixture can be made in bulk and stored refrigerated for up to 3 days.