Nem ran is judged on the shell: deep golden, crisp under the first bite, with a soft filling behind it. The challenge is stopping the filling from weeping and softening that shell.
The glass noodles soak in cold water for at least 30 minutes, never warm water, which is what keeps the filling dry. The rolls are fried twice, first at around 140 degrees C to cook them through, then again close to serving so the shell turns hard and golden.
This batch weighs about 897g, at roughly 142 calories per 100g.
Method
Soak the glass noodles in cold water for at least 30 minutes, then lift them out and drain them well. Warm water swells them to mush and makes the filling weep. Soak the wood ear and shiitake mushrooms in lukewarm water until they open up, wash them and drain. Soak the bean sprouts in lightly salted water, then rinse. Slice the spring onion. Peel the carrot, dice two thirds finely for the filling and carve the last third into flowers for the dipping sauce.
Put the ground pork in a large bowl with the diced carrot, glass noodles, wood ear, shiitake and chopped bean sprouts, then add the spring onion. Separate 2 egg yolks into the filling and keep the whites aside for sealing the wrappers.
Season the filling with 1/3 teaspoon salt, 1 teaspoon MSG and 1/2 teaspoon ground pepper, mix well and leave it for 15 to 20 minutes. For a crust that stays crisp longer, work in 1/2 tablespoon of unsalted crispy frying flour.
Make the glaze for the wrappers: put 1/2 tablespoon kOBE Monk Fruit Blend in a small pot, heat over medium until it melts and turns golden brown, take it off the heat, add 2 tablespoons water and then 1.5 tablespoons vinegar, stir and let it cool.
Brush the glaze over the wrapper, turn it over, add the filling, roll it twice, fold in both sides and keep rolling, finishing with a little egg white to seal the edge.
Fry twice for crispness. Heat the oil to around 140 degrees C for the first fry and lift the rolls out once they float. Fry them again close to serving until the shell is hard and golden, then drain them on paper.
Mix the dipping sauce: stir 2 tablespoons fish sauce, 1.5 tablespoons kOBE Monk Fruit Blend, 2 tablespoons water and 2 tablespoons lime juice until everything dissolves, then add the minced chili followed by the minced garlic, and drop in the green papaya and carved carrot.
Tips
Soak the glass noodles in cold water, since warm water turns them soft and the filling weeps.
The vinegar glaze brushed on before rolling gives the deep golden shell, but the heat needs watching because those wrappers scorch easily.
Roll them just snug, since a tight roll bursts as the filling expands in the oil.
A few slices of fresh ginger dropped into the frying oil pick up the burnt bits, so the oil stays clear and the rolls smell better.
The second fry belongs right before the meal, that is what keeps the shell crisp.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.