Nem ran - North Vietnamese Spring rolls Ingredients
- 30g (1/2 cup) wood-ear fungus
- 700g ground pork
- 300g shrimps, peeled, deveined, finely chopped or substitute with crab meat
- 10 green shallots, ends trimmed, finely chopped
- 1 x 50g pkt cellophane (green bean thread) noodles, cut into 2cm lengths
- 2 eggs, lightly whisked
- 2 tsp freshly ground black pepper
- 1 tsp salt
- 1 tsp chicken stock powder
- 1 tsp sugar
- 1 x 375g pkt 18cm-diameter round rice-paper sheets (banh trang)
- Vegetable oil, to deep fry
Preparations:
Place the wood-ear fungus in a
heatproof bowl. Cover with warm water and set aside for 30 minutes to
soak. Drain and finely chop. Combine the chopped fungus, pork, prawns,
green shallots, noodles, eggs, pepper, salt, chicken stock
powder and sugar in a large bowl.
Fill a bowl with warm water. Dip 1
sheet of rice paper in the water for 10-15 seconds or until it begins to
soften. Drain and top with 1 tbs of filling. Fold in the sides and roll
up firmly to enclose the filling. Repeat with the remaining rice-paper
sheets and filling.
Add enough oil to a large saucepan or deep frying pan to reach a depth of 6cm and heat over medium heat.
(To test when oil is ready, a cube of
bread turns golden brown in 20 seconds.) Add one-third of the spring
rolls and deep-fry for 10 minutes or until golden brown and cooked
through. Use a slotted spoon to transfer to a plate lined with paper
towel. Repeat in 2 more batches with remaining spring rolls, reheating
oil between batches. Cut each spring roll into 3 equal pieces.
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