Mini fried Nem with the main ingredients from ground pork and basic vegetables are wrapped in a small nem cake crust. The mini version of nem is especially popular with young children thanks to its crispy texture and attractive flavor.
To make mini fried spring rolls, housewives need to prepare 250gr of lean shoulder meat mixed with pureed fat; dong vermicelli; 4-5 ears of wood ear; 1 chicken eggs; spring rolls; purple onions; fish sauce and ground pepper.
The preparation stage will start with dong vermicelli and wood ear soaked in warm water until it is just wide enough, do not soak it for too long as it will leave the filling mushy. Dong vermicelli is cut short by about 2 - 3cm and the wood is chopped.
In addition, housewives should also choose lean shoulder meat instead of lean belly to ensure that spring rolls do not harden.
After preparing the ingredients, put the ground meat, vermicelli, wood ear, purple onions, and eggs in a large pot. Season with fish sauce, pepper and mix well. Do not mix the filling too carefully or squeeze too hard, as this will cause the filling to lose its softness.
In another bowl, prepare the spring roll water. For the nem mini version, the shell should be cut in half or separated. Add a moderate amount of filling, fold the edges and roll in a round ball about the size of a finger. Housewives should also note not to roll the spring rolls too tightly, which can easily make the shell shell shell when fried.
Mini fried nem needs to be fried in oil over medium heat until all sides are golden brown. Nem mini should be enjoyed hot and dipped in sweet and sour fish sauce with garlic and chili and raw vegetables.
