Crispy fried spring rolls with pork, shrimp, and glass noodles — a Central Vietnamese favorite.
Nem ran are fried spring rolls filled with a savory mixture of ground pork, shrimp, mushrooms, and glass noodles. Unlike the fresh spring rolls (nem cuon) of the south, nem ran are deep-fried until the wrapper is golden and shatteringly crisp. They're served with a sweet-tangy dipping sauce and lettuce for wrapping. In central Vietnam, they're essential at every meal, street stall, and family gathering — crispy on the outside, juicy and flavorful inside.
Serves 4
Mix ground pork, minced shrimp, chopped glass noodles, fish sauce, sugar, and minced garlic. Stir until well combined.
Dip rice paper in warm water to soften. Place 2 tbsp filling on lower third. Fold sides in, then roll tightly. Each roll should be about 7 cm long.
Heat oil to 350°F (175°C). Fry rolls in batches 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
Mix 3 tbsp sugar, 2 tbsp fish sauce, 2 tbsp lime juice, 4 tbsp water, and minced chili. Stir until sugar dissolves.
Don't overfill the rolls or they'll leak during frying.
Keep rice paper wrappers moist but not soaking wet.
Oil temperature is critical — too cool and they'll be greasy; too hot and they'll burn.
Make with pork and crab
Add mushrooms for vegetarian version
Serve with peanut sauce instead of sweet fish sauce
Fried rolls keep 2 days. Best reheated in a 180°C oven for 5 minutes to restore crispiness.
Nem ran are thought to have evolved in central Vietnam from Chinese influence, but the Vietnamese adapted them with local proteins and the fish sauce dipping sauce that defines Vietnamese cuisine.
Overfilling is the main culprit. Use less filling and wrap tightly. Also, make sure the wrappers aren't too wet.
Yes! Freeze them on a tray, then in a bag. Fry directly from frozen, adding 1–2 minutes to cooking time.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes