Nem rán

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.

• Prep time: 45 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 773
• Protein: 32 g
• Carbs: 33 g
• Fat: 54 g

Ingredients

• 400 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and chopped )
• 20 g wood ear mushroom ( dried )
• 50 g rice vermicelli ( dry )
• 1 piece Carrot ( grated )
• 1 piece Onion ( finely diced )
• 100 g bean sprouts ( fresh )
• 2 piece Egg ( whole )
• 2 tbsp fish sauce ( pure )
• 20 piece rice paper ( for nems )
• 1000 ml Peanut oil ( for frying )
• 1 tsp Black pepper ground ( strong )

Instructions

1. Rehydration

   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. Filling preparation

   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. Seasoning and binding

   Add the eggs, fish sauce, and pepper. Mix by hand until the filling is homogeneous. The texture should be sticky but not runny.

4. Rolling

   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. First fry

   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. Second fry

   Increase oil heat to 180°C. Fry the nems again until they are golden brown and the skin blisters slightly. Serve immediately.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat in a pan or oven to restore the crunch.