How to make Vietnamese fried spring rolls

Fun instruction video on how to make Vietnamese fried spring rolls by Mai, with the help of friends at TIEC, Odaiba, Tokyo, Japan


Fried spring rolls (nem ran/ cha gio):

1. Preparation
Green onions - wash & chop into pieces
Minced pork
Bean sprouts - wash & chop into pieces
Onions - dice into squares
Dried fungus - leave in hot water to soften, wash and then chop into pieces
Dried mushrooms - leave in hot water to soften, wash and then chop into pieces
I sometimes also add fresh mushrooms
Dried vermicelli (clear noodle) - cook in hot water for s few
minutes, rinse with cold water, drain and then use scissor to cut into
small segments
Carrots - wash, peel & chop into pieces

2. Put everything in a big bowl, add 1-3 eggs depending on the amount
of food. Add fish sauce, pepper and salt.
Mix thoroughly

3. Wrap using rice paper - dip rice paper into hot water to soften,
put 2 spoons of mix into each roll. Roll and fold on 2 sides, try to
make it firm, round, fully covered with no breakages (but not too big
or too skinny!)

4. Fry - do not let spring rolls stick to each other. Try to rotate
them frequently. Medium heat to cook the insides. Take out when yellow
and crispy ;)

5. Serve with fish sauce dipping (a quite complicated recipe
involving water, garlic, vinegar, sugar, fish sauce and
requiring the exact proportion)
or eat on its own with lettuce or noodles or rice.

Enjoy!