Nam - Vietnamese rolls (spring rolls) made of rice paper, a traditional dish of Vietnamese cuisine. Nems differ in the way they are prepared. The most common is deep-fried nem!!! Also popular is nem kuon, "raw" nem: the ready-to-eat filling is wrapped in a sheet of rice paper moistened with water!!!
Ingredients: Pork, Peeled shrimp, Carrot, Funchoza, rice noodles, Garlic, Green onion, Sweet red pepper, Fish sauce, Zucchini, Cilantro, Rice paper for spring rolls, Vegetable oil for deep-frying, Soy sauce, Tree mushrooms (optional), For the sauce, prepared sauce "Sweet chili, lime juice, grated ginger
Cooking method:
Mushrooms (tree-can be replaced with oyster mushrooms) pour boiling water, let it brew for 10 minutes, then drain the water, rinse the mushrooms, finely chop.
Pour boiling water over rice noodles for 10 minutes. Drain the water, cut the noodles.
Pass pork with garlic through a meat grinder. Add mushrooms, rice noodles, finely chopped green onion and cilantro. Coarsely chopped shrimp, soy and fish sauce. Knead the mince.
Cut carrots, zucchini and bell pepper into thin strips.
On layers of paper for spring rolls, lay out the prepared minced meat and vegetables. Roll into neat rolls.
Deep fry until crispy.
Present nam pancakes on lettuce leaves with "Sweet Chili" sauce, five pieces per serving!!!