EAT
NEMS VIETNAMIENS
Ingredients
2 carrots
2 shallots
Shiitake mushrooms
Vermicelli noodles
Minced pork
1 egg
2 tbsp fish sauce
Salt
1 tbsp sugar
White pepper
Rice paper
Sunflower oil
Lettuce leaves
Fresh mint
Fresh cilantro
For the sauce:
Sauce de poisson
Sucre
Piment frais
1 citron vert
Vinaigre blanc
2 carottes
2 échalotes
Champignons shiitake
Vermicelles de riz
Viande de porc hachée
1 oeuf
2 cas de sauce de poisson
Sel
1 cas de sucre
Poivre blanc
Feuille de riz
Huile de tournesol
Feuilles de laitue
Menthe fraîcje
Coriandre fraiche
Pour la sauce:
Sauce de poisson
Sucre
Piment frais
1 citron vert
Vinaigre blanc
Preparation
Finely chop or grate the carrots. Chop the shallots and mushrooms.
Place the noodles in a large bowl and cover with hot water. After a few minutes, once softened, drain them well. Using scissors or a knife, cut them into smaller pieces.
In a bowl, mix the minced pork, carrot, shallot, mushrooms, and chopped noodles. Add an egg, fish sauce, a pinch of salt, sugar, and white pepper. Mix well until all the ingredients are combined.
Prepare a bowl with hot water and dissolve a tablespoon of sugar in it. Dip a sheet of rice paper, and while it is still firm, place it on a clean kitchen towel. Put two tablespoons of the filling in the center and form a cylinder. The filling should be tightly packed with no air pockets inside.
Roll the spring roll carefully, sealing both ends, so each roll is closed. Place the rolls on a baking tray lined with parchment paper, keeping them apart to prevent sticking.
Leave 3o minutes in the fridge uncovered to remove as much moisture as possible.
Fry the rolls in a pan or a wok with plenty of sunflower oil until they turn golden. Remove them and place them on a rack to remove the excess oil.
For the sauce:
Finely chop the chili and mix it with the rest of the ingredients. Serve the rolls cut in half, with the lettuce leaves, fresh herbs, and chili sauce.
