Nems 100% Maison
Serves 1
Directions
- 1Make the sauce by mixing warm water, sugar, grated garlic, fish sauce, Thai peppers and lime juice.
- 2Hydrate the mushrooms with hot water for 20 minutes.
- 3Mix the ground pork, carrots, onion, egg, salt, pepper, sugar, and fish sauce.
- 4Soak the mung bean vermicelli with hot water.
- 5Chop everything well with a knife.
- 6Add the vermicelli, and the soaked and chopped mushroom to the bowl with the meat and carrots.
- 7Mix everything well with your hands.
- 8Soften the rice paper in warm water and place it on a cloth.
- 9Add the stuffing on a side of the rice paper.
- 10Roll the rice paper and close the sides.
- 11Fry the spring rolls for 6 to 8 minutes in 160°C to 170°C oil.
- 12Serve with lettuce and mint, and dip in the sauce.
Ingredients
- 10 cl eau chaude
- 40 g sucre
- 2 gousses d’ail râpées
- 3 càs sauce poisson
- 1 Piments thaï
- 1 jus de citron vert
- 500 g Porc haché
- 1 carottes
- 0.5 oignon doux
- 1 oeuf entier
- 1 càc sel
- 0.5 càc poivre blanc
- 1 càc sucre
- 1 càs sauce poisson
- 1 poignée vermicelles de haricot (mung bean)
- 1 gros champignon noir
- Feuille de riz
- Laitue
- Menthe fraîche
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