Nem Chua Rán (Vietnamese Fried Fermented Pork Rolls)

Ingredients

Fermented pork

200 grams, sliced into thin strips

Rice paper

10 sheets

Lettuce leaves

10 leaves, for wrapping

Mint leaves

10 leaves, for garnishing

Chili peppers

1-2, sliced (for serving and garnish)

Cooking oil

for deep frying

Fish sauce

3 tablespoons, for dipping sauce

Lime juice

1 tablespoon, for dipping sauce

Sugar

1 teaspoon, for dipping sauce

Instructions

1. Prepare the dipping sauce by mixing fish sauce, lime juice, and sugar in a small bowl. Stir until the sugar dissolves and set aside.
2. Slice the fermented pork into thin strips, ensuring even pieces for consistent flavor.
3. Take one sheet of rice paper and dip it in warm water for a few seconds until it becomes pliable but not overly soft.
4. Place a lettuce leaf on the lower half of the rice paper, followed by a mint leaf.
5. Add a few strips of fermented pork on top of the lettuce and mint leaves.
6. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top to secure the filling.
7. Repeat the process with the remaining rice paper and filling until all are rolled.
8. Heat cooking oil in a deep pan or pot over medium heat until hot.
9. Carefully place the rolled Nem Chua Rán into the hot oil, frying in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes per side.
10. Remove the Nem Chua Rán from the oil and drain on a paper towel to remove excess oil.
11. Serve hot with the prepared fish sauce dip and sliced chili peppers for an extra kick.