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Le Chaudron recipe
Nems croustillants vietnamiens
Crispy Vietnamese egg rolls (nem)
⏱ 50 minServes 4Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16rice paper wrappers (16 cm / 6 in)
250 g (9 oz)ground pork
100 g (3½ oz)glass noodles, soaked
1grated carrot
2wood ear mushrooms, soaked and sliced
2 tbspfish sauce (nuoc mam)
- 16 rice paper wrappers (16 cm / 6 in)
- 250 g (9 oz) ground pork
- 100 g (3½ oz) glass noodles, soaked
- 1 grated carrot
- 2 wood ear mushrooms, soaked and sliced
- 2 tbsp fish sauce (nuoc mam)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the ground pork with the noodles, grated carrot, mushrooms and fish sauce.
- Dip each rice paper in warm water for a few seconds to soften.
- Put some filling at the bottom, fold in the sides and roll up tightly.
- Heat the oil to 170°C (340°F) in a deep saucepan.
- Fry in small batches for 6 minutes, turning, until evenly golden.
- Drain on paper towels and serve hot with lettuce and fresh herbs for wrapping.
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