Best Fried Spring Rolls in Paris

My name is Pho, Kim Chi Pho.

Those familiar with Asian cuisine often joke that my name embodies two world-famous dishes. On one side, kimchi, the fiery Korean fermented cabbage with the unmistakable aroma of chili. On the other, phở, the beloved Vietnamese beef noodle soup.

This culinary coincidence feels like a sign that Mother Nature blessed me at birth with a rare gift. And humbly speaking… I’m quite capable in the kitchen. But what I do best is spring rolls. I was even nicknamed “The Queen of Spring Rolls” after winning a cooking competition on French television.

After the fall of South Vietnam to the communists in 1975, millions of Vietnamese fled the country. My family was among them. I was 12 when we arrived in Belgium as political refugees — poorer than poor. To survive, my parents made and sold spring rolls. Every day after school, I helped them roll them. I must have rolled at least a million spring rolls in my life. Today, I can make them — all perfectly the same size — even with my eyes closed.

Fried spring rolls, called chả giò in South of Vietnam, and Nem in the North, are popular throughout Vietnam and enjoyed at any time of day. Recipes vary by region, but mostly according to personal tastes and dietary needs. The one I’m sharing with you is my parents’ recipe. They dedicated years to perfecting it, searching for the most subtle blend of flavours.

I’m also sharing their cooking tips, like mixing coconut milk with warm water so the rice papers don’t stick together, and to keep your spring rolls crispy for hours.

Ingredients

For approximately 40 fried spring rolls.

• 1 kg minced pork belly

• 500 g grated carrots

• 500 g chopped onions

• 200 g glass noodles (Chinese vermicelli)

• 80 g sliced dried black mushrooms

• 4 eggs

• 1 teaspoon salt

• 1 tablespoon sugar

• 3 tablespoons oyster sauce

• 1 tablespoon sesame oil

• Pepper to taste

• 40 rice papers (22 cm diameter)

Preparing the Filling

1. Mince the meat.

2. Soak the glass noodles and mushrooms in warm water for 15 minutes. Drain and slice.

3. Chop the onions and carrots. 

4. Combine everything in a large bowl. Let the filling rest overnight in the refrigerator.

Preparing the Dipping Sauce

Use the same water glass as measurement 

• 1 glass concentrated nước mắm (fish sauce), 35°

• 4 glasses of boiling water

• 1 glass sugar

• Juice of 4 lemons

• 1 teaspoon salt

• Garlic and chili to taste (mild or hot)

Cooking

Two frying stages:

1. First at 160°C (320°F) for 5 minutes

2. Then just before serving, at 190°C (375°F) for 2–3 minutes

The Best Oil

Use peanut oil only — it gives the spring rolls their beautiful golden color.

To Serve

• Fresh salad leaves

• Aromatic herbs: mint and coriander

• Homemade nước mắm sauce

The Family Secret to Extra-Crispy Fried Spring Rolls

Traditionally, rice paper is dipped in warm water, placed on a cloth, and rolled once pliable. That works for regular spring rolls.

But to make spring rolls that crunch between your teeth, here is our family secret:

In a large bowl, mix 1/3 coconut cream with 2/3 warm water.

Brush this mixture over the entire surface of the rice paper.

The coconut cream makes the rice paper ultra-crispy, even hours after frying.

Chúc ăn ngon 

Enjoy your meal!

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Kim Chi Pho is a Belgian artist and author. Born in Go Cong, Vietnam, to a Chinese father and a Vietnamese mother, she is the eleventh of twelve children. She lives in Paris with her two daughters, Lou and Jolie.