Nem Ran/ Cha Gio (Vietnamese Fried Spring Rolls)

Despite its popularity throughout Vietnam, the origins of this dish pretty hazy because it is called different names in different parts of the country! In north, these Fried Spring Rolls are called Nem Ran and in the south it is known as Cha Gio. Regardless, this dish is one of the preferred food on special occasions for all Vietnamese such as Tet and other family festivities.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Light Meal
Cook Method: Deep-Fry
Cuisine: Vietnamese


  • 170g ground pork
  • 57g small shrimp, minced
  • 28g crab meat, coarsely chopped
  • 1/2 carrot
  • 28g mung bean noodles/glass noodles (soaked in hot water for 30 mins until soft)
  • 1 clove garlic (minced)
  • 1 shallot (minced)
  • Ground black pepper
  • 1 tspn fish sauce
  • Salt
  • 1 egg (lightly beaten, use only half)
  • Spring Roll paper
  • 1 tspn corn starch (dissolved in some water)
  • Lettuce (for garnishing/wrap)
  • Dipping Sauce
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 3 tbsp lime juice
  • 1/4 cup fish sauce
  • 1-2 bird’s eye chilies (cut into fine rings)
  • 1 tbsp minced garlic (optional)

  • Boil water and soak noodles for 30 mins.
  • Combine all the ingredients for the filling together to form a sticky mixture.
  • Chop the soaked mung bean noodles into shorter threads and combine with filling.
  • To roll the cha gio, place a piece of spring roll paper on a clean, wet kitchen towel. Place 1 heaped tablespoon of filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cylinder about 3 inches long.
  • Seal the wrap by dabbing a finger in the corn starch and lining the end of the wrap.
  • Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently place a few cha gioin the oil. Fry them slowly until they turn lightly brown. Drain the excess oil by lining them over some paper towels.
  • Serve immediately with dipping sauce.

By Lam Nguyen
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