nem1

Nems Recipes: 3 Delicious Nem Recipes for Everyone's Tastes!

undefined undefined 15 février 2021 undefined 16h16

undefined undefined 19 décembre 2023 undefined 13h40

The Editor

Nems © iStock

Recipes for nems: today we are sharing with you recipes for nems or imperial rolls, as they are sometimes called, with three different fillings so that everyone can find something they like!

We will have the recipe for pork spring rolls, which is the traditional one found in Vietnamese restaurants, then the fish filling to suit people who do not eat pork, and finally the vegetarian/vegan recipe. There is something for everyone, so now there is no excuse for you to not try making your own spring rolls. To have really good spring rolls, you need to have time: it is necessary to drain the filling for several hours (at least 6 hours) so that it does not release any water when frying the rolls. Ingredients needed for about thirty rolls (4 people): 30 round or square rice paper sheets Some Nuoc-mâm sauce (see recipe below) Some Batavia or lettuce to accompany Some sunflower oil Preparation of the Nuoc-mâm sauce: First, you need to prepare the Nuoc-mâm sauce, which is not ready to be eaten in spring rolls when bought in stores: 3 tablespoons of store-bought Nuoc-mâm sauce.3 tablespoons of sugar 1 tablespoon of rice vinegar 1 tablespoon of lemon juice 1 chopped garlic clove 12 tablespoons of hot water + some chili if you want to spice up the taste (optional) Mix everything together and let it rest for a while. Ingredients for the filling of the spring rolls: 400g of minced pork 150g of shredded carrots 25g of dried black mushrooms 30g of rice vermicelli A handful of mung beans (soybean sprouts) 1 onion 1 tablespoon of Nuoc-mam 1 tablespoon of sugar Recipe for crab/prawn spring rolls, for the fish filling: 200g of prawns (shelled) 200g of crab meat 150g of shredded carrots 25g of dried black mushrooms 30g of rice vermicelli
1 handful of mung beans (soybean sprouts)
1 onion
1 tablespoon of Nuoc-mam
1 tablespoon of sugar

Vegetarian/Vegan spring rolls recipe, for the vegetable and tofu filling:

350g of tofu
100g of grated or chopped sweet potato
150g of grated carrots
25g of dried black mushrooms
30g of rice vermicelli
1 handful of mung beans (soybean sprouts)
1 onion
1 tablespoon of Nuoc-mam
1 tablespoon of sugar

Voir cette publication sur Instagram

Une publication partagée par @iamk__cook

In all three cases, the recipe for the nem filling is the same:

Soak the vermicelli and black mushrooms together in warm water for 20 minutes.

Finely chop the meat, fish or tofu. Chop the onion and mushrooms (previously drained and after removing the hard parts like the base).

Drain the vermicelli and cut them into pieces about 1cm long.

Mix all your ingredients until you get a rather compact mixture (if it's not sticky enough, you can add an egg).

Let the filling drain for at least 6 hours to release all its water.

Preparing the rolls:

Once the filling has rested, prepare a large bowl of hot water, place a clean towel on the countertop, and prepare another towel or paper towel on a plate to place the nems before cooking them.

Dive the rice paper into the bowl of water (without letting it go in!!!) and fully moisten it. Place it on the towel.

Add the filling on the side closest to you, then cover the filling with the part of the rice paper closest to you. Fold the edges.

Finish rolling the nem and place it on the covered plate. Don't forget to put a towel or paper towel between each layer of rolls (if you don't, the moisture in contact with the oil will cause the rolls to explode).

Cooking the nem recipe:

Pour oil (about 0.5cm in height) into a large frying pan or pot. Heat it until it starts to bubble.

Gently place the nems in the pan without touching each other and cook them, then place them on paper towels on a plate.

And voilà, your nem are ready, just enjoy them with a lettuce leaf and your Nuoc-mâm sauce!
Check out this post on Instagram

A post shared by Nora (@koul_attitude_)