Nem Ran (north Vietnamese Spring Rolls)

Create the taste of Vietnam at home with these Vietnamese-inspired spring rolls.

The ingredient of Nem Ran North Vietnamese Spring Rolls

• 30g 1 2 cup wood ear fungus
• 700g pork mince
• 300g green banana prawns peeled deveined finely chopped
• 10 green shallots ends trimmed finely chopped
• 1 x 50g pkt cellophane green bean thread noodles cut into 2cm lengths
• 2 medium yam beans peeled finely chopped
• 2 eggs lightly whisked
• 2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon massel chicken style stock powder
• 1 teaspoon sugar
• 1 x 375g pkt 18cm diameter round rice paper sheets banh trang
• vegetable oil to deep fry

The Instruction of nem ran north vietnamese spring rolls

• place the wood ear fungus in a heatproof bowl cover with warm water and set aside for 30 minutes to soak drain and finely chop combine the chopped fungus pork prawns green shallots noodles yam beans eggs pepper salt chicken stock powder and sugar in a large bowl
• fill a bowl with warm water dip 1 sheet of rice paper in the water for 10 15 seconds or until it begins to soften drain and top with 1 tablespoon of filling fold in the sides and roll up firmly to enclose the filling repeat with the remaining rice paper sheets and filling
• add enough oil to a large saucepan or deep frying pan to reach a depth of 6cm and heat over medium heat
• to test when oil is ready a cube of bread turns golden brown in 20 seconds add one third of the spring rolls and deep fry for 10 minutes or until golden brown and cooked through use a slotted spoon to transfer to a plate lined with paper towel repeat in 2 more batches with remaining spring rolls reheating oil between batches cut each spring roll into 3 equal pieces

Nutritions of Nem Ran North Vietnamese Spring Rolls

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