Democratic (and adored!) Asian treats, nems or spring rolls mix up savours with this delicious shrimp and mushroom recipe.
The famous chef shares her secret. “Each family has their personal version for spring rolls. Here is a recipe I appreciate enormously, slightly perfumed and to be tasted with lettuce and mint leaves as well as seasoned nuoc-mâm”.
Preparation time: 30 min
Cooking time: 10 min
One hour before making the nems: take out the whole wheat leaves from the icebox and dip the soya vermicelli in water.
Prepare the stuffing: finely chop the shiitakés and pan fry them on a high flame during 5 min with a small dash of peanut oil. Peel the yellow onion, the garlic, ginger and carrots. Place the lot in a robot with the oyster sauce, the egg white, the five spices mix, the shrimp, chives and mix finely. Drain the vermicelli of soya and add to the rest of the ingredients. Salt and pepper. Finish preparing your stuffing by running it a a few times in the blender. Your stuffing is ready, set it aside.
Garnish and fold the nems: beat the egg in a small bowl. Unstick a leaf. Place the corner of a leaf towards you and place 1 tablespoon of garnishing on this corner. Roll the garnishing into a cylinder shape with the help of a spoon. Fold the side turned towards you on the garnishing to cover it up, then, fold the left side and the right side. Roll delicately and seal the last edge with a dash of beaten egg.
In a pan with a frying oil of 1 cm high, golden all the faces of the nems on a high flame during 5 min and, when they are cooked, place them on a sheet of absorbing paper. Eat the nems with salad and mint leaves.
Recipe excerpted from the book Pitaya by Nathalie Nguyen published by Hachette.