Vietnamese Style Deep Fried Spring Rolls (Cha Gio/Nem Ran)can be presented in almost every menu of Vietnamese restaurant. Many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners.
Fried Spring Rolls was brought to Hanoi from the Southern part of Vietnam and this dish has rapidly become a favorite one of Hanoian, and to express the affection as well as to remember the real origin of the dish, people here call it “Nem Sai Gon”.
This dish is served in the special occasions such as Lunar New Year and other family festivities. Vietnamese Spring Rolls can be eaten with rice or noodle.
Ingredients used for the fried spring roll are different depending each local but usually it comprises of lean minced pork, sea crabs or unshelled shrimps, edible mushroom, dried onion, duck/chicken eggs, pepper, salt and different kinds of seasoning. That’s reason why the dish is nutritious for people.
All ingredients are mixed thoroughly before being wrapped with rice paper into small rolls. These rolls are then fried in boiling oil and served with fresh lettuce and herbs.
Dipping Sauce is the soul of fried spring rolls. A quality dipping sauce bowl for this dish must be the harmonious combination of flavors such as lemon juice, sugar, chili and pepper the fish sauce.
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