Shrimp nem

Recipe: Shrimp Nem

Shrimp spring rolls, here’s how to make homemade shrimp spring rolls. Shrimp spring rolls with black mushrooms a homemade recipe the only difficulty is rolling them. A Chinese nem recipe for all amateurs as a starter or aperitif, they will appeal to children and adults. My favorite shrimp nem, cooked in a deep fryer to brown them well, they will stay crispy. A black mushroom recipe for my soft shrimp spring rolls thanks to black mushrooms, flavored with mint, you can freeze them.

Recipe ingredients

Shrimp nem recipe for 54 nems
54 rice sheets
500 g peeled shrimp
300 g fine rice vermicelli
3 carrots
3 onions
50 g of mint.
150g of dried black mushrooms
300 g of fresh or canned soybean germ.
4 eggs
1 liter of frying
3 tablespoons of nuoc man

Instructions

Cook the vermicelli in a broth of salted water.
Soak the black mushrooms to rehydrate them.
Peel the onion then cut it into julienne.
Peel the carrots and cut them into julienne.
Rinse the mint then dry it with food paper.
Finely chop the mint.
Add the bean sprouts
Cut the black mushrooms into thin strips.
Mix together by breaking the eggs.
Pour hot water into a soup plate.
Soften the rice leaves in hot water, then spread the rice leaves onto a cutting board.
Take a large spoonful of the stuffing and place it at the base of the rice paper /
Fold the ends of the sausages over the flesh.
Roll the spring rolls tightly, let stand a few minutes so that the excess water is drained.
Heat the oil very hot, then lower the heat as soon as you start cooking your spring rolls.
Brown your spring rolls under a low heat, then place them on absorbent paper.