Choose the Right Wrapper

Depending on each family’s taste and regional conditions, you can choose a suitable type of spring roll wrapper.

• In Northern Vietnam, people often use traditional bánh đa nem wrappers from villages such as Chều or Thổ Hà. These wrappers are thin, soft, slightly chewy, and easy to roll. However, they tend to be a bit salty and can tear or become soggy if frozen for a long time. To fix this, you can line the inside with half an extra layer of wrapper.

• In Central Vietnam, ram wrappers are commonly used. They are thicker and more elastic, making them less likely to tear when wrapping. They also hold up well in the freezer and are not salty. However, avoid choosing wrappers that are too thick, as they can make the fried rolls hard and unpleasant to eat.

• In Southern Vietnam, many people prefer bò bía wrappers or nem rế to make chả giò. These wrappers are soft, flexible, easy to roll, and become crispy with an attractive golden color when fried. However, bò bía wrappers have a slight sweetness, and both types tend to absorb oil easily.

Choose the wrapper that suits your preference, and pay attention to mixing the filling properly so the rolls turn out crispy without becoming watery.

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Keep the Filling Dry

The filling usually includes minced or ground pork shoulder, glass noodles, wood ear mushrooms, shiitake mushrooms, various vegetables such as kohlrabi, jicama, taro, bean sprouts, onions, and eggs. Some people also add seafood like shrimp, crab, mantis shrimp, squid, or snails.

Each ingredient should be prepared separately to prevent excess moisture. Minced pork, shrimp, or crab can be lightly seasoned and set aside.

Vegetables should be finely shredded and thoroughly drained. For jicama and kohlrabi, blanch them briefly and squeeze out the water to avoid releasing moisture later.

Soak glass noodles until just slightly soft, then drain well before cutting. Do not soak them too long, or they will become mushy.

Only mix the meat and vegetables together right before wrapping, and add egg yolks to help bind the filling. Avoid adding eggs too early, as this can make the filling watery and soft.

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Creating Crispiness and a Golden Color

Wrappers made from wheat flour naturally turn a beautiful golden color when fried. For rice-based wrappers, you may need additional techniques to achieve an even golden and glossy finish.

You can lightly brush vinegar or lemon juice onto the rice paper to enhance crispiness. Using beer or a small amount of rice wine can also help make the wrapper crispier without affecting the flavor.

Another method is to mix flour with egg to form a light batter and brush it onto each roll before frying. This helps the spring rolls become extra crispy and evenly golden.

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Wrap the Rolls Properly

Do not wrap the rolls too tightly. The filling contains meat, noodles, and vegetables, which expand when fried at high temperatures. If wrapped too tightly, the rolls may burst during frying. If wrapped too loosely, the rolls will lack shape and fullness. Wrapping just firm enough allows the rolls to puff up nicely without breaking.

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Frying the Right Way

Using lard to fry spring rolls adds a rich aroma and an attractive golden color. Lard contains saturated fatty acids that are more stable at high temperatures and less prone to oxidation.

If you prefer not to use lard, choose oils that withstand high heat well, such as sunflower oil, soybean oil, or peanut oil.

If serving immediately, deep-fry the rolls. Heat the pan first, then add oil. Dip the tip of a chopstick into the oil—if bubbles form, the oil is ready. Lower the heat to medium and add the rolls. Turn them occasionally so they brown evenly.

Remove the rolls and place them in a basket or colander to drain excess oil before serving.

If freezing for later use, fry the rolls only until about 70% done, just enough for the outer layer to set. Drain well, then store them in small portions suitable for one meal and freeze. When ready to eat, fry them a second time until golden and crispy.