Crab Nems (Spring Rolls)TheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 40 minutes
Waiting time: 1 hour
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:113.2 kcal
Proteins:4 g
Fats:0.3 g
Carbohydrate:26 g
Fibers:1.1 g
Sugar:7.1 g
Cholesterol:0 mg
Sodium:15.3 mg
Calcium:48.3 mg
Energy:85 kcal
Proteins:3 g
Fats:0.2 g
Carbohydrate:19.5 g
Fibers:0.8 g
Sugar:5.3 g
Cholesterol:0 mg
Sodium:11.5 mg
Calcium:36.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
package of round rice papers (wrappers)
1
can of crabmeat
6
black mushrooms
1/2
package of bean threads (vermicelli)
1
onion
1
clove of garlic
3
shallots
45
ml
nuoc mam (fish sauce)
1
container of bean sprouts
30
ml
powdered sugar
oil
lettuce and fresh mint leaves
METHOD
- In two separate containers, soak the vermicelli and black mushrooms. Drain.
- Finely chop the vermicelli, mushrooms, garlic, onion and shallots.
- Combine everything, mixing in the crab (cartilage removed), the drained bean sprouts (cut into pieces) and the nuoc mam.
Making the nems
- On a work surface, set out two kitchen towels and a bowl of lightly sweetened warm water. Dip the rice papers (two at a time) into the water. Once they are softened, place them on the towels.
- Slightly fold in the edge of the rice paper, place a little filling on top, and roll up, folding in the sides and sealing tightly.
- Repeat until all the ingredients are used.
Cooking
- Heat the frying oil.
- Fry the nems in small batches. When they are well-browned, drain and place on paper towels.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
Prepare the nems one hour before cooking so that they will hold together better when fried.
Serve with lettuce leaves, fresh mint and nem dipping sauce.
