How to make Vietnamese Crispy Spring Rolls – Nem
As many other popular vietnamese dishes, Nem is world-wide well-known for its exquisiteness and scrumptiousness. It’s a combination of many tasteful and delicate ingredients. The types of Nem vary across the country throughout Northern to Southern VN, where even its name differs from each other. While in Northern we call it Nem, the southern people name it Cha Gio. Today I’ll show you how to make the typical northern ones – Nem.
250g ground pork
25g dried shrimps
25g wood ear mushroom
20g shiitake mushroom
70g bean sprouts
some spring onion
some roasted onion flakes
First step to do is to let the vermicelli, the dried shrimps and the mushrooms soak in warm water to soften them all. Set aside to prepare other ingredients.
Transfer the pork and onion flake directly in a mixing bowl, shred the carrot and kohlrabi into it.
Next, cut the bean sprouts into the bowl
Now the vermicelli is also softened, slightly cut them with scissors.
For the seasoning, add a tsp fish sauce, half of tsp salt, haft of tsp chicken powder (optional), half of tsp sugar and some ground black pepper.
Now prepare a frying pan with a generous amount of vegetable oil. Turn the heat to the highest. Add in a small piece garlic to check on the temperature. As long as the garlic starts floating and moving around, time to add the rolls in.
I tend to fry the rolls twice, that way they will be crispier. The first time just to get them cooked and firm and the second time to give them the great color and crispiness, just 10 mins before serving to get the best out of them. Now we are done.
Nem is originally served with vietnamese dipping sauce. But if you don’t like the flavor of fish sauce, then sweet-sour-sauce would be a great substitution. I do know a lot of people who just can’t stand the smell :D. You can eat Nem as snack, or with vermicelli topping with herbs, sliced lettuce and dipping sauce, or with rice, it’s totally up to you. So I hope you like this recipe and will give it a try 🙂