Nem (Spring roll)


Vietnamese Fried Spring Rolls, Nem, is a traditional family dish for special traditional events that no Vietnamese family forgets: Tet (Lunar New Year), July full-moon Day, wedding, death anniversary etc.


For 4 people:

350g minced pork

100g turnip ( bean sprouts, carrot, …maybe used) cut into thin strips

10g black wood-ears (wood fungus or wood ears), soaked until soft and chopped

10g translucent rice vermicelli or cellophane noodles, chopped

2 stalks spring onions, chopped

40 sheets ricepaper

salt, pepper, sugar

cooking oil for frying

Mixed fishsauce for dipping ( see recipe)


Put all ingredients except skins or rice paper in a large mixing bowl and blend well.

Adding a tablespoon of cornstarch will give the mixture a smooth texture, but this is optional. To adjust seasoning, boil a small nugget of mixture and taste. Adjust seasoning if necessary.

In a bowl of tepid water gently lower each sheet of ricepaper until soft and shake off excess water.

Very carefully, lay sheets on a clean chopping board. Place a heaped tablespoon of mixture on sheet or skin, roll over once, and fold in sides.

Roll over once more and tuck in firmly, patting the ends down. Finish making rolls as oil heats in the wok.

Gently lower each roll in the oil to deep fry—a few at a time until light brown and crisp.

Serve with fresh lettuce and mint leaves with mixed fishsauce