Homemade nems
Crisp nems with pork, carrots, vermicelli and black fungus mushrooms.
Active time1 h
Cooking25 min
Total1 h 30 minResting : 15 min
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Ingredients
- 150 g carrots
- 200 g minced pork
- 5 g dried black fungus mushrooms
- 15 ml water
- 12 rice paper sheets
- 60 ml sunflower oil
- 30 ml fish sauce
- 35 g dried rice vermicelli
Preparation
Rehydrate the black fungus mushrooms according to the packet instructions, rinse them, then chop. Prepare the vermicelli according to the packet instructions, drain and cut. Peel and grate the carrots.
150 g carrots5 g dried black fungus mushrooms35 g dried rice vermicelli- bowl
- saucepan
- colander
- knife
- grater
Heat 10 ml of oil. Fry the pork and mushrooms for 8 minutes, until the meat is fully cooked. Add the carrots, vermicelli and half the fish sauce, then cook for 2 minutes. Leave to cool for 15 minutes.
200 g minced pork60 ml sunflower oil30 ml fish sauce- frying pan
- spatula
Moisten the rice paper sheets one at a time. Place a little filling near the edge, fold in the sides and roll up tightly, without overfilling.
12 rice paper sheets- dish of water
- chopping board
Heat the remaining oil in a large frying pan. Brown the nems in batches for 10 to 15 minutes, turning them. Drain and serve with the remaining 15 ml of fish sauce diluted with the 15 ml of water.
15 ml water- large frying pan
- spatula
- colander
- bowl
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration