Best Nems Recipes

AUTHENTIC VIETNAMESE SPRING ROLLS (NEM RAN HAY CHA GIO)

Authentic Vietnamese Spring Rolls (Nem Ran Hay Cha Gio) image

This is a recipe I learned while traveling through Vietnam. The ingredients are relatively simple and easy to find in any grocery store. I've cooked this a number of times since getting back and it's always been a hit. They taste great with dipping sauce.

Provided by agoldstone

Categories Appetizers and Snacks Wraps and Rolls

Time 1h25m

Yield 12

Number Of Ingredients 12

Ingredients

2 ounces dried thin rice noodles
¾ cup ground chicken
¼ cup shrimp - washed, peeled, and cut into small pieces
2 large eggs, beaten
1 carrot, grated
4 wood fungus mushrooms, chopped
2 green onions, chopped
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
24 rice paper wrappers
2 cups vegetable oil for frying

Steps:

Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
Heat oil in a work or large skillet over medium heat.
Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Nutrition Facts : Calories 132.1 calories, Carbohydrate 14.4 g, Cholesterol 44.8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 0.9 g, Sodium 225 mg, Sugar 0.6 g

NEM

NEM image

Categories Pork Appetizer Fry Super Bowl

Yield 40

Number Of Ingredients 9

Ingredients

500 grams ground pork
300 grams rice vermicelli, soaked in hot water for 15 minutes, drained, and cut into 2-inch pieces with a scissors
2 med. carrots, peeled and grated
1 bunch green onions, finely chopped
4 cloves garlic, minced
4 tablespoons soy sauce
1 bunch fresh coriander, finely chopped
freshly ground black pepper, to taste
40 rice paper wrappers , 16 cm round

Steps:

1. Mix the meat with green onions, carrots, garlic, coriander, and soy sauce in medium mixing bowl. Mix thoroughly to combine. 2. Add noodles to the stuffing. Mix well. 3. Soak each sheet of rice in warm water for about 15 seconds to soften. This must be done, one at a time. Do not soak all the papers at once. Remove rice paper from water and spread on a damp cloth that you have placed flat on your work surface. (Rice paper should be pliable, not hard.) 4. Put 1-2 tablespoons of filling on each rice paper sheet and roll away from yourself. Once you arrive at the middle, fold each side (right and left) of the nem towards the center (as for a spring roll) and finish the roll. Take care to compress the filling in the nem as you go, so as not to leave trapped air which could explode when cooked. 5. After all nem are rolled, fry in hot oil (200-250 degrees fahrenheit), a first time for 3-5 minutes to fully harden them and make them crisp. Ensure that you leave plenty of space around the nem while they are frying. I can fry about 4-5 at a time in my wok. Your pan may hold more, but ensure they are not crowded. 6. Then, fry the nem a second time until they are golden and cooked through (5-10 minutes). 7. Serve with nuoc cham and/or sweet chili dipping sauce.