Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran).
Hello everybody, it's Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, vietnamese style deep fried spring rolls (cha gio - nem ran). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran) is one of the most favored of current trending foods on earth. It's simple, it's fast, it tastes delicious. It's appreciated by millions daily. They're 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 begin with this recipe, we must prepare a few components. You can cook vietnamese style deep fried spring rolls (cha gio - nem ran) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Vietnamese Style Deep Fried Spring Rolls (Cha Gio - Nem Ran):
- {Take of dried rice paper wrappers (each 8 in/20 cm in diameter).
- {Get of Oil for deep-frying.
- {Take of bunch each of several fragrant leaves (a mixture of Asian basil, saw-leaf herb, coriander leaves (cilantro) and mint leaves), spring onions, to serve.
- {Get of small head butter or leafy lettuce leaves, washed and separated, to serve.
- {Get of bean sprouts, to serve.
- {Make ready of Carrot and Radish Pickles, to serve (optional).
- {Get of Fish Sauce Dip for dipping.
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..
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