Nem Chua Rán (Vietnamese Pork Spring Roll)
Nem chua rán is a Vietnamese pork roll that is breaded and deep fried until golden. The filling gets its springy, slightly chewy bite from shredded pork skin mixed into the minced pork, along with garlic and fish sauce for savoury depth. Chilling the shaped logs for a few hours helps them keep their form in the hot oil. Cool cucumber or papaya and a spoonful of chile sauce balance the crisp, rich coating.
Instructions
Mix the minced pork, shredded pork skin, minced garlic, fish sauce and spices in a bowl until the seasonings are evenly worked through the meat.
Pinch off pieces of the mixture and shape each one into a short bar or log. Chill them for a few hours so they firm up and hold their shape.
Set out three dishes with the flour, the beaten eggs and the breadcrumbs. Dip each chilled piece in flour, then egg, then breadcrumbs, making sure it is fully coated.
Heat the vegetable oil in a pan over medium heat. Add the coated rolls and deep fry them until the crumb coating is golden.
Serve the rolls with chile sauce and slices of cucumber or papaya on the side.
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