Vietnamese Fried Spring Rolls
Ingredients
- 400 gGround pork (fresh)
- 150 gShrimp (peeled and chopped)
- 20 gwood ear mushroom (dried)
- 50 grice vermicelli (dry)
- 1 pcCarrot (grated)
- 1 pcOnion (finely diced)
- 100 gbean sprouts (fresh)
- 2 pcEgg (whole)
- 2 tbspfish sauce (pure)
- 20 pcrice paper (for nems)
- 1,000 mlPeanut oil (for frying)
- 1 tspBlack pepper ground (strong)
Method
A crispy rice paper shell that shatters to reveal a juicy pork and shrimp filling. The balance between the crunchy exterior and tender interior is punctuated by the deep aroma of fish sauce.
- 1
Soak the wood ear mushrooms and rice vermicelli in lukewarm water. Once soft, drain thoroughly. Finely mince the mushrooms and cut the vermicelli with scissors.
- 2
Grate the carrot, mince the onion, and chop the shrimp. In a large mixing bowl, combine the ground pork, shrimp, vegetables, bean sprouts, mushrooms, and vermicelli.
- 3
Add the eggs, fish sauce, and pepper. Mix by hand until the filling is homogeneous. The texture should be sticky but not runny.
- 4
Dip a rice paper sheet in lukewarm water and lay it flat. Place a spoonful of filling, fold the sides, and roll tightly. No air should be trapped inside.
- 5
Heat oil to 150°C. Fry the nems without letting them touch. Remove when they are firm but still pale. Drain on paper towels.
- 6
Increase oil heat to 180°C. Fry the nems again until they are golden brown and the skin blisters slightly. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Dry all ingredients thoroughly after soaking to prevent the nems from bursting.
- The double fry is the secret to a long-lasting crunch.
- Do not overcrowd the pan; nems should never touch each other at the start of cooking.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a pan or oven to restore the crunch.
