This is a guest post written by Claire of SumoChef. Vietnamese Deep Fried Pork Rolls, or Nem Chua Rán, are a crunchy, delicious pork roll bursting with sweet and sour flavors. Learn how to make this authentic recipe below.

When I went to Vietnam, I came across a lot of authentic and delicious Vietnamese cuisine. I got to get a taste of the beautiful places and food, with one of them being the Nem Chua Rán, or a deep fried pork roll. Popular with teenagers in Vietnam, Vietnamese Deep Fried Pork Rolls are a crunchy and delectable treat. As a meat lover, I love it either as a snack or paired with a steaming cup of rice with a lot of sauces to choose from. It was one of the dishes that made such a tremendous impact on me that I decided to create my own Vietnamese Deep Fried Pork Rolls at home.

Pro Tips for Amazing Vietnamese Deep Fried Pork Rolls

Here are some tips you can follow from Claire for making delicious Vietnamese Deep Fried Pork Rolls at home:

Use a manual meat grinder to make sure that all the bits and ingredients are well-ground and easy to wrap. It may take more effort, but I find it better than food processors!

If you do use a food processor, be sure to have a few breaks every 15 seconds to avoid breaking the machine or over-processing.

When rolling the Vietnamese deep fried pork rolls, ensure the wrap is extra tight and firm! You don’t want the rolls to break when you deep fry it.

Don’t eat it alone! This pork roll is perfect with cucumbers and green mangoes and paired with sweet chili sauce. Use bamboo skewers if you want to eat it how the Vietnamese do.

Creating this Nem Chua Rán recipe was one of the best decisions I’ve ever made because I now have a taste of Vietnam anytime I want, right in the comforts of my home!

I hope that this recipe taught you how to diversify your dishes and create unique and delicious meals your family will love.

If you enjoyed this article or would like to share your tips on making a Vietnamese Deep Fried Pork Rolls, then comment down below. I would love to hear what you think!

Author Bio:

Claire is the founder of SumoChef, and her passion is cooking. Her unique approach to cooking is the result of her varied experience and travel abroad. She believes that food is what actually unites people and the dining table is where we set aside our differences. SumoChef is where she finds expression to her passion and hopes to contribute to your cooking experience through this.

Vietnamese Deep Fried Pork Rolls (Nem Chua Rán)

★★★★★ 5 from 7 reviews

Author: Tiffany
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 2-4 servings 1x

Print Recipe

Description

Slightly crunchy and filled with delicious subtly sweet and sour flavors, you’ll love this authentic Vietnamese dish.

Ingredients

Scale

200 grams of shredded pork skin (about 7 ounces)
1 teaspoon salt
500 grams of minced pork (1.1 pounds)
2 tablespoons beer (any type will do)
1 small piece ginger, grated
1 tablespoon minced garlic
2 tablespoons sugar
2 tablespoons fish sauce
1 tablespoon cornstarch
1/2 teaspoon black pepper
1 teaspoon sliced chili
1 teaspoon lime juice
Breadcrumbs
Vegetable oil (enough for deep frying)

Instructions

Mix the pork skin with salt, rinsing it well to remove the strong smell.
Boil water in a saucepan and add the beer and ginger. Then add the pork skin, blanching it for 30 seconds. Don’t cook it for too long! After, drain it and spread it out on a surface to air dry.
In a large mixing bowl, season your minced pork with the garlic, sugar, fish sauce, cornstarch, pepper, and chili slices. Mix it well and cover the bowl, freezing it for about two hours.
Process the frozen meat in a food processor until it becomes a paste then combine it with the pork skin. Use your hand to mix everything until they’re combined well. Add the lime juice.
Divide the meat mixture and wrap it into five-inch rolls, using cling film. Let it chill in the fridge for four hours.
Add enough vegetable oil into a pan to cover your pork rolls. Heat the oil to deep-frying temperature (350 and 375 degrees F), then coat the pork rolls in breadcrumbs before adding them to the oil. Fry until evenly browned and the pork is cooked.
Cut it up into bite-sized pieces and put it on a paper towel to let it cool and remove excess oil. After five minutes, serve and enjoy!

Thank you to Claire for contributing this delicious Nem Chua Rán recipe! Have you ever had a Vietnamese Deep Fried Pork Roll? Comment below and let us know!

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