spring rolls 20
Number of spring rolls
250 g minced pork (filet mignon is really good)
1 white onion
6 Chinese flavored mushrooms (not black mushrooms)
1 handful of rice vermicelli (angel hair)
1 handful bean sprouts
2 cloves garlic
Vietnamese rice cake (large)
4 tablespoons nuoc mam
Total Time: 1h45
Preparation: 15 min
Cooking: 20 min
Preparation of the stuffing: Soak the flavored mushrooms in cold water for 1 hour (the smell may seem a little strong but they give an extra taste to the stuffing).
Soak the vermicelli in cold water for 10 min.
Blend and mix the pork, onion, carrot, mushrooms, vermicelli, bean sprouts and eggs. Add a little pepper and nuoc mam for seasoning.
To roll the spring rolls: Dip a rice cake in water and spread it on a cotton cloth. Let soften for 30 seconds. (if it is not soft enough, you can moisten it with a few additional drops of water).
Place a tablespoon of stuffing on one edge and roll the patty. Grandmother’s secret: do not over tighten the nem otherwise it will explode during cooking).
Keep the spring rolls, separate from each other, on a cloth because they are very sticky at this stage!
Cooking: Fry over medium heat until they are golden brown. You can add two cloves of garlic in the frying oil, it gives a very sweet scent to the spring rolls.
And now, voila ! Serve the spring rolls with salad leaves, mint and coriander. You can dip the spring rolls in spring roll sauce: a mixture of nuoc mam, water, lemon juice and chili puree.