Fun instruction video on how to make fresh Vietnamese spring rolls by Mai, with the help of friends at TIEC, Odaiba, Tokyo, Japan
Simple fresh spring rolls (nem cuon/ goi cuon):
1. Preparation:
Boil pork and slice into rectangular pieces
If you don't have fresh rice noodles - Boil white rice noodles, rinse with cold water and drain (a special
technique I sometimes use for noodles that got soaking wet is to put
it in front of a fan or microwave for a few seconds to dry)
Boil shrimps and peel, cut in half if needed
Fry eggs into very thin layers and then cut into small strips
Wash lettuce and cilantro
Chive - wash and cut into lengths of 1 spring roll
Cucumber - wash and cut into lengths of 1 spring roll
2. Wrap using rice paper - dip rice paper into hot water to soften,
put a bit of each in each roll (a little bit of noodle, 1 slice of
pork, 1 shrimp, a bit of lettuce, cilantro, eggs, chive, cucumber).
Roll and fold on 2 sides, try to make it firm, round, fully covered
with no breakages (but not too big or too skinny!)
3. Serve with either fish sauce mix ( a quite complicated recipe
involving water, garlic, vinegar, sugar, fish sauce and
requiring the exact proportion) or peanut sauce mixed with hoisin
sauce.
Enjoy!
Fun instruction video on how to make Vietnamese fried spring rolls by Mai, with the help of friends at TIEC, Odaiba, Tokyo, Japan
Fried spring rolls (nem ran/ cha gio):
1. Preparation
Green onions - wash & chop into pieces
Minced pork
Bean sprouts - wash & chop into pieces
Onions - dice into squares
Dried fungus - leave in hot water to soften, wash and then chop into pieces
Dried mushrooms - leave in hot water to soften, wash and then chop into pieces
I sometimes also add fresh mushrooms
Dried vermicelli (clear noodle) - cook in hot water for s few
minutes, rinse with cold water, drain and then use scissor to cut into
small segments
Carrots - wash, peel & chop into pieces
2. Put everything in a big bowl, add 1-3 eggs depending on the amount
of food. Add fish sauce, pepper and salt.
Mix thoroughly
3. Wrap using rice paper - dip rice paper into hot water to soften,
put 2 spoons of mix into each roll. Roll and fold on 2 sides, try to
make it firm, round, fully covered with no breakages (but not too big
or too skinny!)
4. Fry - do not let spring rolls stick to each other. Try to rotate
them frequently. Medium heat to cook the insides. Take out when yellow
and crispy ;)
5. Serve with fish sauce dipping (a quite complicated recipe
involving water, garlic, vinegar, sugar, fish sauce and
requiring the exact proportion)
or eat on its own with lettuce or noodles or rice.
Enjoy!
