Ingredients
- 1 carrot
- 1 handful of rice vermicelli
- pepper
- 250g minced pork (pork tenderloin is really good)
- 1 white onion
- 6 Chinese fragrant mushrooms (not black mushrooms)
- 1 handful of bean sprouts
- 3 eggs
- 2 garlic cloves
- 4 tablespoons of nuoc mam
- rice paper
Preparation
Step 1: Preparation of the stuffing: Soak the fragrant mushrooms in cold water for 1 hour (the smell may seem a little strong to you, but they give an extra taste to the stuffing).
Step 2: Soak the vermicelli in cold water for 10 minutes.
Step 3: Mix and combine the pork, onion, carrot, mushrooms, vermicelli, bean sprouts, and eggs. Add some pepper and the nuoc mam for seasoning.
Step 4: To roll the nems: Dip a rice paper in water and spread it on a cotton cloth. Let it soften for 30 seconds. (if it is not soft enough, you can moisten it with a few drops of additional water).
Step 5: Place a tablespoon of stuffing on one edge and roll the rice paper. Grandmother’s secret: do not roll the nem too tightly or it will burst during cooking.
Step 6: Keep the nems, separated from each other, on a cloth because they are very sticky at this stage.
Step 7: Cooking: Fry over medium heat until golden brown. You can add two cloves of garlic in the frying oil, which gives a very mild fragrance to the nems.
Step 8: And there you have it! Serve the nems with lettuce, mint, and coriander leaves. You can dip the nems in a sauce for nems: a mixture of nuoc mam, water, lemon juice and chili paste.
Tools
- 1 mixing bowl
- 1 deep fryer
- 1 tablespoon