Ingredients
Patties and generous stuffing:
- 1 packet of rice cakes (or thin pastry sheets)
- 300 g minced meat (or crumbled shrimp/fish)
- 100 g of rehydrated and cut rice vermicelli
- 1 grated carrot, 1 chopped onion, 1 handful of rehydrated black mushrooms
- 1 egg to bind, 2 tablespoons of soy sauce, salt and black pepper
Spring roll dip sauce:
- Nuoc-mâm sauce, lukewarm water, sugar, lime juice, red pepper and chopped garlic
Preparation
- Prepare the stuffing: in a salad bowl, thoroughly mix the minced meat, cut rice vermicelli, grated carrots, onion, sliced mushrooms, egg and soy sauce. Season with pepper.
- Soften the cakes: dip each rice cake for a few seconds in lukewarm sugared water and place it on a damp cloth.
- Rolling the spring rolls: place a sausage of stuffing at the bottom of the pancake. Fold down the bottom, fold both sides toward the center, then roll up tightly without trapping any air.
- Double crispy frying: fry the first time at 150°C for 5 minutes to cook the stuffing without browning excessively. Drain, then return to 180°C for 2 to 3 minutes to obtain a perfect golden crisp.
- Serving: serve immediately with fresh mint leaves, green salad and tangy nem sauce.