Imperial Nems

There are as many versions of egg rolls as there are cooks! Everyone has his or her own little extra thing or preference. For my part, I finally like them very traditional. No spices (except salt and pepper), no soy sauce, no herbs or sesame oil, nothing Chinese in fact! Because we are in Vietnam with this delicious recipe. It’s simplicity brought up to date. And with these easy-to-find ingredients, these egg rolls take us to the ends of the earth! 

Prepare the black mushrooms. I cooked them for 10 minutes in boiling water. 

Drain and dry them well, then cut them into pieces. 

Add chopped pork loin. 

Soak vermicelli in warm water for 10-15 minutes. Drain well and wipe dry. 

Then cut them into small pieces. Add them to the pork and mushrooms. 

Chop the carrot and add.

Add also the beansprouts, the half onion finely cut and the two eggs. 

Mix well by hand! The ingredients will smell better! Season with salt and pepper (don’t hesitate to add pepper). To check the seasoning, just cook a very small amount in a pan and taste! 

Soak the rice cakes in cold water. I soak them by 3 or 4. 

When the cake is soft (about 2 minutes!) place it on a dry cloth laid flat on the work surface.

Remove excess water from the top with a paper towel.

Place the equivalent of a tablespoon of filling in the middle of the bottom. 

Fold the sides over the middle.

Then roll up to the end, tightening well. The egg roll is done!

Now just do the same thing for all the other egg rolls! 

To prevent the egg rolls from swelling, simply place them in the refrigerator overnight at this point. This way, the rice paste will firm up and avoid excessive swelling! 

Heat a saucepan half filled with oil. Dip the egg rolls three or four at a time. 

Let them cool for a few moments on paper towels before eating them with a salad and egg roll sauce! You just have to make your own mixture by putting nuoc nam, sugar, garlic, chilli, vinegar… According to your taste! 

Let’s eat!