Nem Chạo Nam Định (Nam Dinh Style Pork and Shrimp Spring Rolls)
Món truyền thống · Vietnamese
A classic and beloved Vietnamese dish from the Nam Dinh region, featuring a savory filling of minced pork, shrimp, and wood ear mushrooms, wrapped in rice paper and fried to a crispy golden perfection. Served with a traditional dipping sauce.
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Nguyên liệu
- Ground pork300g
- Shrimp, peeled and deveined150g
- Wood ear mushrooms, dried20g
- Glass noodles30g
- Shallots, finely chopped2 tbsp
- Garlic, minced1 tsp
- Egg1
- Fish sauce2 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Rice paper wrappers1 pack
- Vegetable oil, for fryingAs needed
- Fresh herbs (mint, cilantro, perilla)For garnish
- Lettuce leavesFor serving
- Dipping sauce (nuoc cham)For serving
Các bước
- 1
Soak dried wood ear mushrooms in warm water until softened, then finely chop. Soak glass noodles in warm water until pliable, then cut into short pieces.
- 2
In a large bowl, combine ground pork, chopped shrimp, chopped wood ear mushrooms, glass noodles, chopped shallots, minced garlic, egg, fish sauce, sugar, black pepper, and salt. Mix well until thoroughly combined.
- 3
Prepare the rice paper wrappers according to package instructions (usually by briefly dipping in water).
- 4
Place a wrapper on a clean surface. Spoon about 2-3 tablespoons of the filling onto the lower third of the wrapper. Fold the sides inwards, then roll up tightly from the bottom to form a spring roll.
- 5
Repeat with the remaining filling and wrappers.
- 6
Heat vegetable oil in a wok or deep fryer to 170°C (340°F). Carefully fry the spring rolls in batches until golden brown and crispy on all sides, about 5-7 minutes.
- 7
Remove fried spring rolls from the oil and drain on paper towels.
- 8
Serve hot with fresh lettuce leaves, herbs, and nuoc cham dipping sauce.
