Vietnamese Fried Spring Rolls (Chả giò)
(Vietnamese Fried Spring Rolls, Nem rán, Vietnamese Fried Egg Rolls, Crispy Spring Rolls, Summer Rolls, Egg Rolls, Imperial Rolls)
Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper.
Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling.
They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. Read more
The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả giò are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce.
Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.
Serve with
Nước chấm
In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common additions include ... Read more
WHERE TO EAT The best Vietnamese Fried Spring Rolls (Chả giò) in the world (according to food experts)
