Ingredients Jump to Instructions ↓

  1. 2 ounces cellophane noodles

  2. 3 chicken quarters, skinned and boned and ground

  3. 1 medium onion , finely chopped

  4. 3 green onions , chopped fined including the greens

  5. 4 garlic cloves , finely chopped

  6. 1/2 (8 ounce) can water chestnuts , diced

  7. 1 tablespoon fish sauce (Nuccman, this brand is so common it is sold in oriental section of any name grocery store)

  8. salt and pepper

  9. 1 tablespoon cornstarch

  10. 1 tablespoon dark soya sauce

  11. 1/4 teaspoon salt and pepper

  12. 1 (7 ounce) can crabmeat, cartilage removed and meat flaked

  13. 1/8 cup water

  14. 1/8 cup fish sauce

  15. 1/2 small lemon, juice of

  16. 1 tablespoon sugar

  17. 1/2 teaspoon flaked red chili pepper

  18. 1 teaspoon chopped garlic

  19. 3 green onions , chopped fine

  20. 20 sheets rice paper sheets (banh trang)

  21. 2 eggs , well beaten

  22. 2 cups peanut oil

  23. fish sauce (Nuccman)

  24. 1 large lettuce leaf

  25. mint leaf

  26. fresh cilantro

Instructions Jump to Ingredients ↑

  1. Mix filling ingredients together, I do this with my hands.

  2. The sauce is personal so you have to play with it until you get the taste you like.


  4. Boil water in tea kettle or pot.

  5. Place noodles in bowl and poor boiled water to cover.

  6. Let sit while preparing other ingredients.

  7. When ready to use, drain and place back in bowl. Cut many times with scissors.

  8. Combine the filling ingredients in a bowl and squish it all together like you were preparing meatloaf; set aside.

  9. Use the small round rice papers I use a big dish towel and leave it pretty wet and stretch it out on the kitchen counter.

  10. I then place a bowl of warm sugar water big enough to accommodate a whole rice paper (the sugar in the water makes the Nhems crispier when frying). Use 1 tbsp to 1 cup of water make sure it is dissolved.

  11. Next to it, I place my bowl of chicken mixture, and next to that my bowl with 2 beaten eggs.

  12. I have a cookie sheet lined with wax paper and sprinkled with cornstarch or a plate prepared the same way depending on how many I make.

  13. I also keep a bowl of water in the sink so I can rinse the goo of my fingers (it's sticky). I can usually fit 6 rice papers on my dish towel.

  14. Dip each on in the bowl of sugar water for 30 seconds, flip it over wait 30 seconds.

  15. Place softened paper on wet dish towel.

  16. Continue with this process until you have as many rice papers as you can fit on your towel.

  17. With a pastry brush, or fingers paint the beaten egg over the top edges of each of the pieces.

  18. When the wrapper looks soft and transparent, place about 1 heaping tbsp of filling near the bottom, Fold bottom up just to cover filling.

  19. Fold the sides towards middle keeping mixture firmly tucked into place continue to roll.

  20. Place on cookie sheet or plate.

  21. At this point you can cover with Saran Wrap and cook later.

  22. Cooking:.

  23. Put 2 inches of peanut oil in a large pan bring to a med high heat and fry Nhems until golden. This will take about 20 minutes.

  24. To serve the spring rolls, proceed as follows:

  25. Arrange the ingredients for the vegetable platter of large lettuce leaves and mint leaves. Using fingers Place Nhem in lettuce leaf cover with a couple mint leaves.

  26. Dip in sauce and try to eat just one!


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