chả giò

(), or , also known as fried egg roll, is a popular dish in Vietnamese cuisine and usually served as an appetizer in Europe, North America and Australia, where there are large communities of the Vietnamese diaspora. It is ground meat, usually pork, wrapped in rice paper and deep-fried.Vu Hong Lien -
Rice and Baguette: A History of Food in Vietnam 2016 -
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To wrap the rolls, spread a ricepaper wrapper on a flat surface and wipe it with a wet cloth to moisten. Spoon the mixture on to the ....

Ingredients

The main structure of a roll of is commonly seasoned ground meat, mushrooms, vermicelli, and diced vegetables such as carrots, kohlrabi and jicama, rolled up in a sheet of moist rice paper. The roll is then deep fried until the rice paper coat turns crispy and golden brown.

The ingredients, however, are not fixed. The most commonly used meat is pork, but one can also use crab, shrimp, chicken, and sometimes snails (in northern Vietnam), and tofu (for vegetarian , a.k.a. ). If diced carrots and jicama are used, the stuffing is a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. If the rolls are to be stored for a long time, mashed sweet potato or mung beans may be used instead to keep the rolls crispy. One may also include bean sprouts and rice vermicelli. Eggs and various spices can be added to one's preference. Sometimes, the ingredients can include julienned taro root and carrots if jicama cannot be found. Taro roots give it a fatty and crunchy taste.

' is an uncommon kind of that uses (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffing inside the roll is the same as normal , and the roll is also deep fried. As the sheets of are narrow, and the rice vermicelli strands are brittle, ' rolls are often small and difficult to make. They are only seen at large parties and restaurants.

Condiments

' can be eaten by itself, dipped into or (fish sauce mixed with lime juice or vinegar, water, sugar, garlic and chili pepper), or served with rice vermicelli (in ).
Usually it is served with a dish of ' (raw vegetable) containing several kinds of vegetable such as lettuce, coriander, etc. It is very common to wrap the in lettuce before eating it.

Confusion with other varieties of rolls

There can often be confusion as to what exactly is meant by depending on the circumstances. In Vietnam, there can be confusion between northerners and southerners because northerners tend to use the term to refer to a variety of different rice paper rolls containing meat, including ', which Northerners call ' (often referred to in western restaurants as "salad rolls"). The southerners, however, tend to adopt a more narrow definition of , using the word to only refer to ground meat food items like ' (literally "grilled sausage", a minced pork sausage mixed infused with crushed garlic and fish sauce and then grilled).

Further confusion can occur outside of Vietnam because the English translation of varies according to restaurants' menus, is often confused with other dishes such as egg rolls or salad rolls. As made with can easily be shattered when fried, and also stay crispy for only a few hours, restaurants outside of Vietnam have adopted wheat flour sheet to make , in place of rice paper, thus blurring the difference between and the Chinese egg roll. Besides that, there is also a kind of roll called (crab spring roll). Crab spring roll is considered the two most representative dishes for the culinary processing style of Hai Phong people and has main ingredients made from crab meat, mushroom, carrots and some other vegetables then fried and served with vermicelli, vegetables.

See also

* List of stuffed dishes
* Egg rolls

References

External links

Authentic Vietnamese crispy spring roll recipe (Nem rán)

{{DEFAULTSORT:Nem ran
Appetizers
Stuffed dishes
Vietnamese pork dishes
Rice flour dishes