Nem Chạo Nam Định with Taro and Jicama
80% chuẩn vị · Vietnamese
A creative twist on the traditional Nem Chạo Nam Định, incorporating finely shredded taro and jicama into the filling for added texture and a subtle sweetness, offering a delightful variation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Ground pork250g
- Shrimp, peeled, deveined, and finely chopped100g
- Wood ear mushrooms, dried, soaked and chopped15g
- Glass noodles, soaked and cut25g
- Taro root, peeled and finely shredded50g
- Jicama, peeled and finely shredded50g
- 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 cilantroFor garnish
- Dipping sauce (nuoc cham)For serving
Các bước
- 1
Soak and chop wood ear mushrooms. Soak and cut glass noodles. Peel and finely shred taro and jicama.
- 2
In a large bowl, combine ground pork, chopped shrimp, chopped mushrooms, glass noodles, shredded taro, shredded jicama, shallots, garlic, egg, fish sauce, sugar, black pepper, and salt. Mix thoroughly.
- 3
Prepare rice paper wrappers by briefly dipping in water.
- 4
Place filling onto a wrapper, fold sides, and roll tightly.
- 5
Heat vegetable oil to 170°C (340°F). Fry spring rolls in batches until golden brown and crispy.
- 6
Drain fried spring rolls on paper towels.
- 7
Serve hot, garnished with fresh cilantro, alongside dipping sauce.
