Chả Giò and Nem Rán: Vietnam's Tasty Spring Rolls

Chả Giò and Nem Rán: Two Styles of Spring Rolls

Chả Giò is a dish from Southern Vietnam. In the North, it's called Nem Rán. While they share similar cooking styles, they have unique ingredients and looks. Chả Giò uses thick, wheat-based wrappers, making them golden and crunchy. Nem Rán, on the other hand, uses thin rice paper wrappers, giving them a lighter and crispier texture.

The fillings are different, too! Southern Chả Giò often includes taro or sweet potato for a touch of sweetness. Northern Nem Rán is filled with minced pork, mushrooms, and vermicelli for a balanced flavor. Living in Ho Chi Minh City for over 10 years, I've enjoyed Chả Giò everywhere, from homemade meals to restaurants.

At home, we eat Chả Giò with fresh lettuce, dipping it in fish sauce, and pairing it with rice. In restaurants, it's served with bún thịt nướng (grilled pork and vermicelli). In Hanoi, Nem Rán is enjoyed with bún chả (grilled pork and noodles).

Spring rolls on a tray with a paper towel, cooling. Frying pan in the background with more rolls cooking. — Crispy Nem Rán spring rolls, wrapped in delicate rice paper, fresh from the frying pan. Photo by: Bean JP

Learning to Make Chả Giò and Nem Rán

When I wanted to learn how to make Chả Giò, I watched YouTube videos and read recipes. My favorite way to learn is through step-by-step videos. Here are two great resources:

🥢 Cách làm Chả Giò Vàng Giòn by Vanh Khuyến Watch here – This video gives clear steps and tips for making crispy Chả Giò.
🥢 Cùng làm Nem Rán giòn xốp by Bếp Của Vợ Watch here – This guide shows how to balance the filling and fry Nem Rán perfectly.

An AI tool like Gemini 1.5 also helps by pulling ingredient lists and instructions from videos in your language. Try using the tool to save time compared to pausing and replaying.

Finding Ingredients in Japan

Finding authentic Vietnamese Spring Roll ingredients in Japan is tricky, but I've found ways to adapt. The local supermarket sells rice paper wrappers essential for Nem Rán. That's a good thing to start with. I also use Harumaki wrappers for Chả Giò. I substitute with local products or skip ingredients when needed for other items. Here's my shopping list:

Main Ingredients

🐖 Minced pork: 600-800g
🥢 Rice paper wrappers (for Nem Rán): 2 bags of 20 pieces
🥢 Harumaki wrappers (for Chả Giò): 1 bag of 10 pieces
🍜 Dried rice vermicelli: 120g (or somen if unavailable)

Vegetables

🥕 Carrots: 220g
🌿 Daikon radish: 220g
🥔 Potato: 220g
🧅 Onion: 60g
🥬 Green onions: 550g
🧄 Garlic: 270g
🌶️ Red chili: 3-5 pieces
🍄 Shiitake mushrooms: 1 package
🍃 Shiso leaves: 20 leaves

Seasonings

🐟 Fish sauce: 2-3 tablespoons
🍬 Sugar: 1 tablespoon
🧂 Salt: 1/3 teaspoon
🌶️ Pepper: 1/2 teaspoon
🛢️ Cooking oil: For frying

Other

🥚 Eggs: 5-6
💧 Water: For wetting wrappers

Spring rolls on metal trays in a kitchen setting. Bright, fresh ingredients inside rolls. — Freshly prepared Nem Rán rolls made with rice paper wrappers from the local supermarket, ready for frying. Photo by: Bean JP

Cooking as a Family

Cooking Chả Giò and Nem Rán is a fun family activity. Here's how we do it:

Preparation
- 🍄 Wash and slice Shiitake mushrooms.
- 🥕 Slice carrots, potatoes, and daikon radish thinly.
- 🧄 Chop green onions, garlic, and chilies.
- 🍜 Soak vermicelli in warm water and cut into short pieces.
Making the Filling
- 🐖 Marinate pork with fish sauce and pepper.
- 🥗 Sauté vegetables and mix with pork, mushrooms, and vermicelli.
- 🥚 Add beaten eggs and stir gently.
Wrapping the Rolls
- 💧 Wet rice paper to soften.
- 🥢 Add filling, fold the sides, and roll tightly.
Frying
- 🔥 Fry in hot oil until golden. Drain on paper towels.
Making the Sauce
- 🐟 Mix fish sauce, lemon juice, sugar, garlic, and chili.

The Joy of Cooking Together

Making Chả Giò and Nem Rán with my family is always special. My wife helped mix the filling and taught my son how to wrap the rolls. My son loved making funny-shaped rolls, and my mother-in-law skillfully fried them to crispy perfection. We made 30 rolls, which tasted amazing because of the teamwork and love.

I want my son to learn about the flavors and traditions of Vietnam through these moments. Food connects us to our culture, even while living in Japan.

A mother and son make spring rolls at a table with chopping boards. They cook the noodles and vegetable filling in a pan. The setting includes newspapers and kitchenware. — A family cooking session where my wife teaches our son to wrap rolls, bringing joy to the process. Photo by: Bean JP

Tips for Success

✅ Drain all ingredients well.
🔥 Control the heat and cook slowly for crispy rolls.
🥚 Seal rolls with egg white.
🍃 Shiso leaves could make the food more flavorful without Vietnamese herbs.
😊 Enjoy the process, and don't worry about perfection.

Cooking together is a way to share joy and keep traditions alive!