Vietnamese Fried Spring Rolls (Nem Rán) — Crispy, Golden, and Delicious!

Fried spring rolls, known in Vietnam as nem rán (or chả giò in the South), are one of the country’s most beloved traditional dishes. Especially during festivals and Lunar New Year celebrations, nem rán is a must-have on every family’s dining table.
However, many home cooks often struggle with soggy fillings, broken wrappers, or rolls that lose their crispiness once cooled. Don’t worry — with the following simple tips, your nem rán will always turn out golden, crunchy, and bursting with flavor.

🥢 1. Control the moisture in your filling

The key to avoiding soggy spring rolls lies in your choice of ingredients.
Avoid using too many vegetables that release a lot of water, such as jicama (củ đậu) or bean sprouts. These can make the filling too wet and cause the wrapper to tear or the oil to splatter when frying.

Instead, use a balanced ratio of meat, vermicelli noodles (miến), mushrooms, and vegetables. Make sure your vermicelli isn’t soaked too long — overly soft noodles can also lead to excess moisture in the mixture.

👉 Pro tip: Lightly squeeze shredded vegetables to remove excess water before mixing them into the filling.

🍳 2. Mix meat and egg yolks first

To achieve the perfect texture, start by mixing the ground pork (or chicken) with the egg yolks first. This helps the protein bind better and keeps the filling cohesive.
Avoid adding egg whites — they contain more liquid and can make your mixture too runny. Once the meat and yolks are evenly combined, gradually mix in the rest of the ingredients.

🍥 3. Roll immediately after mixing

Once your filling is ready, don’t let it sit too long. Vegetables naturally release water over time, which can make the mixture soggy.
It’s best to roll the spring rolls right after mixing the filling.

Before wrapping, lightly brush the rice paper (bánh tráng) with a thin layer of vinegar or lemon juice — this not only helps the rolls crisp up beautifully but also prevents them from absorbing too much oil. Choose thicker rice paper if possible; thin wrappers tear easily and don’t hold up well during frying.

🔥 4. Fry right after rolling — and control your heat

Don’t let the rolled spring rolls sit too long before frying. You can even roll and fry them in batches to keep things moving quickly.
Start frying over medium-high heat until the surface of the rolls firms up and turns light golden. Then lower the heat slightly so the inside cooks evenly without burning the outside.

Use a deep frying pan or pot and enough oil to submerge the rolls completely. Deep frying ensures even color and crispiness all around.
Adding a small splash of lime juice to the hot oil can also give your rolls a subtle, appetizing aroma.

🧄 5. Authentic Hanoi-style Fried Spring Rolls Recipe

Ingredients:

• 300g minced pork (you can add a bit of chopped fresh shrimp for extra flavor)

• 1–2 eggs (use only the yolks for mixing)

• Glass noodles (miến), soaked and chopped

• Dried shiitake mushrooms (nấm hương) and wood ear mushrooms (mộc nhĩ), soaked and finely chopped

• Shallots, garlic, and ground black pepper

• Jicama, carrot, and kohlrabi, shredded

• Fresh herbs like scallions and cilantro

• Seasonings: salt, sugar, a bit of fish sauce, and lemon juice
  
  

Step-by-step method

Step 1: Prepare the ingredients
Soak the glass noodles in cool water, then chop into small pieces.
Soak mushrooms in warm water until they expand, then finely chop them.
Shred jicama, carrot, and kohlrabi into thin strips.
Mince garlic and shallots, then wash and drain the herbs.

Step 2: Mix the filling
Combine minced meat and egg yolks first until smooth, then add the rest of the prepared ingredients. Season well and mix thoroughly to ensure even distribution of flavors.

Step 3: Roll and fry the spring rolls
Lay a rice paper sheet flat, spoon some filling onto one end, and roll tightly.
Heat oil in a deep pan over medium-high heat. Once hot, gently add the rolls one by one. Fry until golden brown and crispy on all sides.
You can add a few drops of lemon juice to the oil for extra aroma. Drain on paper towels to remove excess oil before serving.

🌿 Serving suggestion

Serve nem rán hot with a bowl of sweet-and-sour dipping sauce (nước chấm), made from fish sauce, sugar, lime juice, garlic, and chili. Pair it with fresh lettuce, herbs, and pickled vegetables for the perfect balance of flavors.

Crispy on the outside, juicy and flavorful inside — nem rán is a dish that represents the warmth and harmony of Vietnamese family meals.