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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 3. FILLING: | 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cellophane noodle	2	ounces		199.0134	48.8122	0.0907	0.034
chicken quarter	3		skinned boned ground	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
garlic clove	4		chopped	-	-	-	-
water chestnut	0.5	can	diced	-	-	-	-
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
salt pepper				-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
dark soya sauce	1	tablespoon		-	-	-	-
salt pepper	1/4	teaspoon		-	-	-	-
crabmeat	1	can		-	-	-	-
water	1/8	cup		0.0	0.0	0.0	0.0
fish sauce	1/8	cup		6.3	0.6552	0.9108	0.0018
lemon	1/2			-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
red chili pepper	1/2	teaspoon	flaked	0.625	0.1377	0.0292	0.0069
garlic	1	teaspoon	chopped	4.172	0.9257	0.1781	0.013999999999999999
green onion	3		chopped	57.51	12.2262	2.0661	1.0011
rice paper	20			-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
peanut oil	2	cups		3818.88	0.0	0.0	432.0
fish sauce				6.3	0.6552	0.9108	0.0018
lettuce leaf	1			-	-	-	-
mint leaf				-	-	-	-
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.