Cookbook:Nem Chua Rán (Vietnamese Pork Spring Roll)

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Cookbook | Ingredients | Recipes

Nem chua rán is one of the most well known foods eaten by teenagers in Vietnam.[citation needed]

Ingredients[edit | edit source]

How to make it[edit | edit source]

  1. Making nem: To make sour fried spring rolls, you should use sweet nem, or nem chua just finished, not fermented silage. Note: after the rolls mixing is finished, you do not use banana leaves, squeeze rolls into bite-size pieces. To rolls around 3–5 hours is the most delicious fried.
  2. Tempura: Roll each piece of dough fried rolls over ruffled. If you like, you can roll over a layer of flour, one egg layers and finally rolling over ruffled fried dough. This is done exactly the same as when cooked meat fried or cheese sticks.
  3. Fry: Let oil into a frying pan, heat, and then let each roll fried until golden, pick up for oil drain.[1]

Finished[edit | edit source]

Nem chua rán is served with chilli sauce and cucumbers or papayas.[2][3]

See more[edit | edit source]

Spring rolls

References[edit | edit source]

  1. Website: Net dep am thuc (2013), Hấp Dẫn Nem Chua Rán Hà Nội
  2. So tay nau an (2013), Cách làm nem chua rán cực ngon cho ngày trời lạnh
  3. Google: Image search (2014), nem xù hà nội