For 50 nems
50 square sheets of rice paper
400g of bacon (fat)
100g of angel-hair (soyabean vermicelli)
100g of black mushrooms (fungus)
50g of beansprouts
50g of carrots, cut in matches
50g of onions
1 spoon fishsauce
½ spoon sesame oil
1 coffee spoon of salt-and-pepper sugar
A nem is a kind of springroll wrapped in ricepaper. Delicious as aperitif or as a first course (entrée).
1.Chop finely the bacon in the kitchenrobot (foodprocessor). Wash mushrooms and soak them into some lukewarm water during 1 hour. Cut them then in slices(edges). Soak angel-hair vermicelli 15 minutes in some cold water.
2.Chop very finely the onion or grind it in the kitchenrobot . Work the onion, the bacon, the mushrooms, the angel-hair vermicelli, the carrots, the beansprouts, the fishsauce, the sesame oil, the sugar and a little pepper and salt in a homogeneous mass.Mix it all together.
3.Prepare a bowl of hot water and dip, one by one, the ricepaper in it. Spread(display) a ricepaper, the point turned to you, and put some filling in the middle, fold up the outside points inward and roll the ricepaper.
4.Deep-fry the nems in vegetable oil in 180 ° C till they are goldbrown and crispy (you can also deep-fry the nems in the wok)
TIP: Serve the fried nems on a salad with some mintleaves.Very delicious when dipping them into fishsauce.
