Friday, December 18, 2009

Fried Vietnamese Spring Rolls

For my birthday party, I tried out something new. These rolls are called "Imperial" since they used to be eaten by royalty.

It was soo tempting to buy them from the Asian store in packets of 50 rolls for about 18€. Everything would have been done and I would only have had to deep-fry them. Plus they came directly from Vietnam, so they would have been authentic.

However, there´s no satisfaction in eating ready-made stuff, so I decided to roll up my sleeves and try out this new recipe.

I have no idea how Beaulotus does it, but oh boy! It was sooo much work! The rolling mainly.

The filling which I seasoned overnight in the fridge

Wrapping them up individually - took forever!

What they look like wrapped up. Not bad eh? Very neat.

The rolls ready to be fried. Looks so nice here, but its just one big mess later, with all that oil!

Frying in the hot oil

I forgot to take any photos of the cooked rolls as they were gone so quickly. I didn´t fry all of them (hoping to keep some for myself) but my guests liked them so much that when I offered to give them some food to bring back home, they requested for the rolls so there went my "leftovers".

Still, it was great to see my first attempt so successful!

- Carrots (juliennend)
- Minced pork (500grams)
- Rice vermicelli (250grams)
- Crab Meat (250grams)
- Black fungus mushrooms
- Chinese mushrooms
- Onion (diced)
- 2 Eggs
- Salt
- Pepper
- Light soy sauce (I used generously, 5-6 tbsp)
- Dry Sherry (2 tbsp)
- Sesame Oil (A dash)

Dipping sauce
- 8 tbsp Fish sauce
- 4 cloves minced Garlic
- Carrots (julienned)
- Chilli (chopped)
- Lime Juice from 1 lime
- 6 tsp white wine vinegar
- 6 tbsp sugar
- 1.5cup water

1) Marinate everything together overnight in the fridge

2) Prepare the dipping sauce in advance to let the taste of the ingredients soak in the liquid

3) Wrap the ingredients in the Vietnamese rice paper - You need to soak them in warm water before use. This takes a bit of getting used to, but it becomes easier with practise

4) Fry the Nems in hot oil

5) Eat the Nems wrapped in fresh lettuce, dipped into the prepared sauce.

Almost done. This is the last photo I have of the rolls

Tip: If you prepare them in advance, like I did, you can simply remove them from the freezer and grill them in the oven for about 15-20mins at 200 degrees celsius til crispy / fry them again.
Recipe adapted from


Manis said...

i can never do popiah. maybe i so lazy to fold them lah. you know. a friend of mine use popiah skin to do mini murtabak (you know what's murtabak rite) it's so easy. i make once. the filling is just onions and boiled potatoes.

Pris said...

Hey Manis - I´m very lazy too! That´s why I only do them when I have guests over. If not, it takes up too much time! Yeah, I know Murtabak, do you have a good recipe? :)

Beau Lotus said...

Ah, glad to see that you made your own nems :-)

I hate having to fry them too, ah the oil everywhere...

Pris said...

Hey S.! Thanks for sharing the recipe! Everybody loved it even though I think the taste could be improved. heehee.


Related Posts with Thumbnails