Vietnamese Nem Crispy Rolls

Nem Rán are often served alongside Bun Cha (grilled pork and noodles) at street stalls, or on their own wrapped in lettuce leaves with fresh herbs and nuoc cham
Preparation time 21 minutes
Cooking time 15 minutes
6-8 serves
Cuisine Vietnamese
Categories Main, Snack



Make the filling by putting everything except the wrappers, in a bowl, season with salt and black pepper and then mix well.

Wet a tea towel until completely wet and fold it in half on a bench. Place a wrapper on the wet tea towel and press it gently to soak up a little water. You want it to be only JUST flexible enough to roll, but not wet. Place a spoonful or 2 of the filling mixture a third of the way up the wrapper. Fold the bottom over the filling, and then fold in the edges. Keep rolling up the wrapper and place seam-side down on a board. Repeat until filling is used. You may need to add more water to your tea-towel occasionally.

Heat ½ centimetre of oil in a frying pan until you see it shimmering. Fry the rolls gently on all sides until golden brown. Cut the rolls in half with a pair of sharp scissors and place on a plate.

To eat you take a lettuce leaf, place some herbs on it and then the half roll. Wrap, dip into nuoc cham and eat.