What Vietnamese fried spring roll is also called nem rán?

The Vietnamese fried spring roll also called nem rán is chả giò.

Chả giò is the southern Vietnamese name for a popular fried roll; in northern Vietnam, the same broad dish is commonly called nem rán. It is made by wrapping a seasoned mixture in rice paper, then deep-frying it until the wrapper becomes crisp and golden.

Typical fillings include ground pork, mushrooms, rice vermicelli, carrots, kohlrabi, jicama, and seasonings. Recipes vary by region, household, and restaurant: crab, shrimp, chicken, tofu, or vegetarian fillings can also appear. Outside Vietnam, wheat wrappers are sometimes substituted for rice paper, which makes the dish resemble a Chinese egg roll more closely.

The other options describe different foods. Bánh xèo is a savory Vietnamese crêpe, bò bía is a soft rice-paper roll with a distinct filling style, and gỏi cuốn is the fresh, unfried roll often called a summer or salad roll. Chả giò is usually served with nước chấm and fresh herbs or lettuce.