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Vietnamese Fresh Spring Rolls (Nem)

A delicious, healthy Asian-style treat — give it a go! Nem are Vietnamese rolls that you can fill with just about anything. They aren't "pancakes" in the usual sense, since nothing gets baked — they're wrapped in sheets of rice paper. Sometimes they're fried, but this version skips that: you just prep the fillings and roll them up in rice paper. Be sure to serve these with a dipping sauce of your choice.

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Nam Vietnamese pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 31 % 5 g
Fats 25 % 4 g
Carbohydrates 44 % 7 g
87 kcal
GI: 13 / 75 / 13
  • Prep the ingredients for the broth: peel the onion, then slice it lengthwise (it really doesn't matter — cut it however you like); rinse the pork, blot off the excess moisture with paper towels, then cut it into large pieces; rinse the shrimp and peel them if needed. Set a large, deep skillet over high heat, add the oil, and heat it up. Add the onion and cook, stirring, for 8 minutes, until golden. Add the pork and pour in enough water to cover it completely. Lower the heat to medium and cook for half an hour. Add the chili powder, sugar, and two-thirds of the salt, then pour in the vinegar. Stir and cook everything together for 3–4 minutes; if the meat is still tough, keep cooking until it's fully tender. Remove the pork, leaving the broth behind. Once it's cool, cut it into small pieces. While the pork cools, cook the shrimp: drop them into the simmering broth, add the remaining salt, and cook for 3 minutes — that's enough for them to cook through. Set the shrimp on a separate plate, like the pork. Rinse the cucumbers and carrots. Peel the carrots and trim the ends off the cucumbers, then cut both into thin lengthwise strips (a julienne peeler works great here) and put each on its own plate. Rinse the greens — lettuce, basil, and mint — pat them dry, and tear the larger pieces; small sprigs can stay whole. Put the rice noodles on another plate. Now for the fun part — and this is a good moment to call everyone to the table! Pour warm water into a large bowl big enough to hold a sheet of rice paper. Dip the first sheet, wait a few seconds, then lay it on a flat surface — don't soak it too long or it'll get too soft. Leaving about 1 1/2 inches (4 cm) at the bottom edge, lay down some shrimp. Divide all the fillings into roughly 12 portions, since that's how many rolls you'll end up with. On top of the shrimp add lettuce, pork, then mint and basil, followed by rice noodles, and finally the carrot and cucumber. Don't overstuff the rolls — if you have extra filling, better to leave it out. Roll them up, and repeat with the remaining eleven. Serve with your favorite dipping sauce. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Onion - 41  kcal/100g
  • Cucumbers are fresh - 15  kcal/100g
  • Fatty pork - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork Shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Rice noodles - 109  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Rice paper - 333  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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