Asian Spring Rolls (Nems) by @lesgourmandisesdeloubna

1h20

40 servings

  1. Grate
    • Carrots
    • Onion

    Grate the carrots and the onion, then squeeze them well to remove excess moisture and avoid a filling that is too wet.

  2. Chop
    • Shrimp
    • Chicken breast

    Chop the raw shrimp and the chicken, or use a single protein if preferred.

  3. Add
    • Fresh ginger
    • Mung bean vermicelli
    • Black fungus mushrooms

    Add the grated fresh ginger, the vermicelli and the black fungus mushrooms, which have been soaked beforehand and well drained.

  4. Mix
    • Salt
    • Soy sauce
    • Eggs

    Season with a small amount of salt, pepper, soy sauce, fish sauce and oyster sauce, add the cornstarch to absorb moisture, and mix in the two eggs.

  5. Dip
    • Rice paper sheets
    • Soy sauce
    • Hot water

    Dip a rice paper sheet briefly in very hot water with a little soy sauce, then place it immediately on a damp tea towel.

  6. Flip
    • Rice paper sheets
    • Hot water

    Flip the sheet over to remove the excess water.

  7. Place

    Place a generous spoonful of filling on the rice paper so the roll is well filled.

  8. Fold

    Fold the edges so they are straight and parallel, then roll tightly, pressing firmly; no need to seal the end as the rice paper sticks on its own.

  9. Place

    Place the rolls on baking paper.

  10. Fry

    Fry the rolls a first time until the filling is cooked but the rolls remain white; baking does not work for this step as it leaves the rolls sticking to your teeth.

  11. Freeze

    At this stage, freeze the rolls if desired, never raw.

  12. Freeze

    Freeze the rolls on a tray and, once they are firm, transfer them to freezer bags.

  13. Bake

    For the final cooking, take the rolls straight from the freezer without defrosting and bake them at 200°C or fry them again until golden and crispy.

  14. Mix
    • Sugar
    • Hot water
    • Fish sauce

    For the sauce, mix the sugar, hot water, fish sauce, lime juice, chopped garlic and chopped red chili; nothing needs to be cooked.

Asian Spring Rolls (Nems) by @lesgourmandisesdeloubna

1h20

40 servings

Preparation Steps

  1. Step 1/14

    Grate the carrots and the onion, then squeeze them well to remove excess moisture and avoid a filling that is too wet.

    🥕Carrots
    🧅Onion
    🧀Grater

  2. Step 2/14

    Chop the raw shrimp and the chicken, or use a single protein if preferred.

    🦐Shrimp
    🍗Chicken breast
    🔪Knife

  3. Step 3/14

    Add the grated fresh ginger, the vermicelli and the black fungus mushrooms, which have been soaked beforehand and well drained.

    🫚Fresh ginger
    🍝Mung bean vermicelli
    🍄Black fungus mushrooms
    🥣Mixing bowl

  4. Step 4/14

    Season with a small amount of salt, pepper, soy sauce, fish sauce and oyster sauce, add the cornstarch to absorb moisture, and mix in the two eggs.

    🧂Salt
    ⚫Pepper
    🥢Soy sauce
    🐟Fish sauce
    🐚Oyster sauce
    🌽Cornstarch
    🥚Eggs
    🥣Mixing bowl

  5. Step 5/14

    Dip a rice paper sheet briefly in very hot water with a little soy sauce, then place it immediately on a damp tea towel.

    🍚Rice paper sheets
    🥢Soy sauce
    🧻Tea towel

  6. Step 6/14

    Flip the sheet over to remove the excess water.

    🍚Rice paper sheets
    🧻Tea towel

  7. Step 7/14

    Place a generous spoonful of filling on the rice paper so the roll is well filled.

    🥄Spoon

  8. Step 8/14

    Fold the edges so they are straight and parallel, then roll tightly, pressing firmly; no need to seal the end as the rice paper sticks on its own.

  9. Step 9/14

    Place the rolls on baking paper.

    📜Baking paper

  10. Step 10/14

    Fry the rolls a first time until the filling is cooked but the rolls remain white; baking does not work for this step as it leaves the rolls sticking to your teeth.

  11. Step 11/14

    At this stage, freeze the rolls if desired, never raw.

  12. Step 12/14

    Freeze the rolls on a tray and, once they are firm, transfer them to freezer bags.

    🍳Tray
    🛍️Freezer bags

  13. Step 13/14

    For the final cooking, take the rolls straight from the freezer without defrosting and bake them at 200°C or fry them again until golden and crispy.

  14. Step 14/14

    For the sauce, mix the sugar, hot water, fish sauce, lime juice, chopped garlic and chopped red chili; nothing needs to be cooked.

    🍬Sugar
    💧Hot water
    🐟Fish sauce
    🍋Lime juice
    🧄Garlic
    🌶️Red chili
    🥣Mixing bowl

Composition

Ingredients

Types

Grains, Seafood, Meat, Eggs, Vegetables, Spices, Condiments, Sweeteners, Other, Fruits, Herbs

Ingredients

Rice paper sheets, Shrimp, Chicken breast, Eggs, Black fungus mushrooms, Mung bean vermicelli, Carrots, Onion, Salt, Fresh ginger, Pepper, Soy sauce, Fish sauce, Oyster sauce, Cornstarch, Sugar, Hot water, Lime juice, Garlic, Red chili, Lettuce leaves, Mint leaves

Notes

Rice paper sheets (22 cm diameter, for a good roll size), Shrimp (peeled, raw, chopped), Chicken breast (or use 1 kg of a single protein instead of mixing shrimp and chicken), Black fungus mushrooms (rehydrated, drained and cut), Mung bean vermicelli (rehydrated, drained and cut), Carrots (grated, well drained), Onion (grated or chopped, well drained), Salt (a small amount), Fresh ginger (grated, amount not given), Pepper (amount not given), Soy sauce (salted soy sauce, for the filling), Fish sauce (nuoc-mâm, for the filling, 1 dose, for the dipping sauce), Oyster sauce (for the filling), Cornstarch (Maïzena, to absorb moisture), Sugar (1 dose, for the dipping sauce), Hot water (2 doses, for the dipping sauce), Lime juice (1/2 dose, for the dipping sauce), Garlic (chopped, for the dipping sauce), Red chili (small, finely chopped, for the dipping sauce), Lettuce leaves (for serving, amount not given), Mint leaves (for serving, amount not given)

Allergens

Crustaceans, Eggs, Gluten, Soy, Fish, Molluscs

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, Low-Calorie, Low-Fat

Calories

70 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 6g, Fat: 2.5g, Fiber: 0.5g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 280mg, Phosphorus: 60mg, Iron: 0.5mg, Calcium: 15mg

Vitamins

Vitamin A: 120µg, Vitamin B12: 0.3µg, Vitamin C: 1.5mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

20 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Grater, Knife, Mixing bowl, Spoon, Tea towel, Baking paper, Tray, Freezer bags

Appliances

Oven, Deep fryer

Type

Type

Type Of Dish

Main Course, Starter, Snack

Occasions

Family Gathering, Party, Everyday

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Vietnamese

Geographic

Vietnam, Southeast Asia

Various

Aspect

Texture

Crispy, Crunchy, Juicy

Flavors

Savory, Umami, Garlicky, Gingery, Spicy, Tangy, Sweet

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

freezer : 2-3 months (after the first frying only, never raw,freeze on a tray until firm, then transfer to freezer bags,cook directly from frozen without defrosting), fridge : 1-2 days (after first frying, before final cooking, in an airtight container)