Best Vietnamese Egg Rolls Nhems Recipes

VIETNAMESE EGG ROLLS

Steps:

• Soak noodles in hot water to cover 10 minutes, or until soft and pliable; Drain.
• Cut into 2-inch pieces; set aside.
• Trim excess fat from pork and cut into 1-inch chunks.
• Place pork in food processor fitted with metal blade and process until coarsely chopped.
• Add shrimp and process until mixture in finely chopped.
• Cook meat mixture and garlic in 1 T.
• sesame oil in wok or large skillet over med-high heat 5 minutes, stirring until pork crumbles and shrimp turns pink.
• Add noodles, green onions, cilantro and ginger, cook 2-3 minutes; Cool completely.
• Spoon 1/4 cup mixture in center of each egg roll wrapper.
• Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
• Lightly brush remaining corner with water and tightly roll filled end toward remaining corner, and gently press to seal.
• Pour oil to a depth of 2-inches in a wok or dutch oven (I use my electric skillet); heat oil to 375 degrees.
• Fry, a few at a time, until golden, turning once.
• Drain.

VIETNAMESE EGG ROLLS (NHEMS)

Steps:

• Mix filling ingredients together, I do this with my hands.
• The sauce is personal so you have to play with it until you get the taste you like.
• FILLING:
• Boil water in tea kettle or pot.
• Place noodles in bowl and poor boiled water to cover.
• Let sit while preparing other ingredients.
• When ready to use, drain and place back in bowl. Cut many times with scissors.
• Combine the filling ingredients in a bowl and squish it all together like you were preparing meatloaf; set aside.
• Use the small round rice papers I use a big dish towel and leave it pretty wet and stretch it out on the kitchen counter.
• I then place a bowl of warm sugar water big enough to accommodate a whole rice paper (the sugar in the water makes the Nhems crispier when frying). Use 1 tbsp to 1 cup of water make sure it is dissolved.
• Next to it, I place my bowl of chicken mixture, and next to that my bowl with 2 beaten eggs.
• I have a cookie sheet lined with wax paper and sprinkled with cornstarch or a plate prepared the same way depending on how many I make.
• I also keep a bowl of water in the sink so I can rinse the goo of my fingers (it's sticky). I can usually fit 6 rice papers on my dish towel.
• Dip each on in the bowl of sugar water for 30 seconds, flip it over wait 30 seconds.
• Place softened paper on wet dish towel.
• Continue with this process until you have as many rice papers as you can fit on your towel.
• With a pastry brush, or fingers paint the beaten egg over the top edges of each of the pieces.
• When the wrapper looks soft and transparent, place about 1 heaping tbsp of filling near the bottom, Fold bottom up just to cover filling.
• Fold the sides towards middle keeping mixture firmly tucked into place continue to roll.
• Place on cookie sheet or plate.
• At this point you can cover with Saran Wrap and cook later.
• Cooking:.
• Put 2 inches of peanut oil in a large pan bring to a med high heat and fry Nhems until golden. This will take about 20 minutes.
• To serve the spring rolls, proceed as follows:
• Arrange the ingredients for the vegetable platter of large lettuce leaves and mint leaves. Using fingers Place Nhem in lettuce leaf cover with a couple mint leaves.
• Dip in sauce and try to eat just one!