For 24 nems
- 1/2 cup of soy vermicelli
- 1 small onion, finely chopped
- 6 spring onions, finely chopped
- 250g of minced pork or sausage
- 185 g of crab meat
- 1/2 teaspoon of salt
- 1 teaspoon of fish sauce
- 1 1/4 teaspoon of ground black pepper
- 1/2 packet of puff pastry for spring rolls or rice
- cooking oil
- salad leaves
- Fresh mint leaves
- fresh coriander leaves
- half cucumber slices
Soak some vermicelli for 10 minutes in hot water, drain and cut into 2.5 cm, with a knife.
Place in bowl with onion, spring onion, pork, crab, salt, the fish sauce and pepper. Mix well.
Place the sheets of rice dough on a damp cloth. When each sheet is softened, cut into 4 pieces. Put amidst 2 teaspoons of farce.
Fold the ends toward the center and roll it so that the farce is completely trapped. Put some water on the edges so that it does not open.
When all the rolls are ready, heat oil in a wok or deep fryer and fry until they become golden. Then drain on paper towels.
Wrap each roll in a lettuce leaf with some mint and cilantro and a slice of cucumber. Serve with rice and the nuoc cham sauce.