{"id":279736,"date":"2012-10-20T13:19:00","date_gmt":"2012-10-20T11:19:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/imperial-nems"},"modified":"2012-10-20T13:19:00","modified_gmt":"2012-10-20T11:19:00","slug":"imperial-nems","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/imperial-nems\/","title":{"rendered":"Imperial Nems"},"content":{"rendered":"
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\nThere 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! <\/div>\n
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\nRecipe for pork egg rolls (for 20 rolls):<\/span><\/div>\n

\n-20 sheets of rice <\/span><\/b>
\n-Special sauce for egg rolls (nuoc nam, sugar, vinegar, garlic, chili) (to taste!)<\/span><\/b>
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\nPrank call:<\/span><\/b>
\n-400g of chopped pork loin <\/span><\/b>
\n-175g of bean sprouts<\/span><\/b>
\n-100g of vermicelli<\/span><\/b>
\n-1 large carrot<\/span><\/b>
\n-1 half onion<\/span><\/b>
\n-1 or 2 large eggs (I used two and they were deliciously soft inside!)<\/span><\/b>
\n-25g of dried black mushrooms<\/span><\/b>
\n-salt pepper<\/span><\/b><\/p>\n

Here are all the elements! The only thing missing is salt and pepper.<\/i>
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\nPrepare the black mushrooms. I cooked them for 10 minutes in boiling water. <\/i><\/div>\n


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\nDrain and dry them well, then cut them into pieces. <\/i><\/div>\n


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\nAdd chopped pork loin. <\/i><\/div>\n


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\nSoak vermicelli in warm water for 10-15 minutes. Drain well and wipe dry. <\/i><\/div>\n


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\nThen cut them into small pieces. Add them to the pork and mushrooms. <\/i><\/div>\n


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\nChop the carrot and add.<\/i><\/div>\n


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\nAdd also the beansprouts, the half onion finely cut and the two eggs. <\/i><\/div>\n


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\nMix 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! <\/i><\/div>\n


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\nSoak the rice cakes in cold water. I soak them by 3 or 4. <\/i><\/div>\n


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\nWhen the cake is soft (about 2 minutes!) place it on a dry cloth laid flat on the work surface.<\/i><\/div>\n


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\nRemove excess water from the top with a paper towel.<\/i><\/div>\n
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\nPlace the equivalent of a tablespoon of filling in the middle of the bottom. <\/i><\/div>\n
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\nWrap the stuffing around the sausage in parts, making sure it is tight. <\/i><\/div>\n<\/div>\n
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\nFold the sides over the middle.<\/i><\/div>\n


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\nThen roll up to the end, tightening well. The egg roll is done!<\/i><\/div>\n


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\nNow just do the same thing for all the other egg rolls! <\/i><\/div>\n
\nTo 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! <\/i><\/div>\n


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\nHeat a saucepan half filled with oil. Dip the egg rolls three or four at a time. <\/i><\/div>\n


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\nLet 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! <\/i><\/div>\n
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\nLet’s eat! <\/i><\/div>\n

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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…<\/p>\n","protected":false},"author":1,"featured_media":36934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[582,281],"class_list":["post-279736","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279736","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279736"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279736\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/36934"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}