Ingredients:
Pork shoulder meat (this part is tender and the most delicious for making nem).
Cellophane noodles.
Chicken eggs (only use the yolk).
Nem rice paper (Hà Tĩnh brand is the best).
Mung bean sprouts, onions, carrots, wood ear mushrooms, cilantro, mint leaves…
Shrimp (optional if desired).
Common spices.
Nem rán is a flavorful and enticing dish loved by many.
Instructions:
Prepare ingredients: Grind the meat once, julienne the carrots into small strands, squeeze the bean sprouts to remove excess water, finely chop the onions, soak the cellophane noodles until soft, and most importantly, have plenty of cilantro. Marinate the ingredients with oyster sauce, pepper, a little fish sauce, and seasoning powder.
Tips: Soak the cellophane noodles in cold water until soft, then drain the water and cut them into small pieces to mix with the filling. Do not soak in hot water or let the noodles fully expand, as the noodles will absorb all the moisture in the filling. The filling will not be too wet, and the noodles will be soft enough, making the nem rán crispy and delicious.
Mix everything together, and it will already smell amazing.
Place a sheet of rice paper, add the filling, and roll it tightly with your hands.
Fry over medium heat in deep oil. If you want less oil, you can air fry them.
If you are busy and don’t have much time, you can pre-fry the nem once and let them cool completely before storing them in the refrigerator. When you want to eat, just put them in the air fryer and reheat.
Enjoy the hot nem rán with sweet and sour dipping sauce for an extra mouthwatering experience.
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