I. Nems (Chicken and Shrimp Spring Rolls)
Ingredients for the stuffing:
- Proteins: Ground chicken and shrimp.
- Vegetables: Grated carrots, black mushrooms (rehydrated) and mung bean vermicelli (rehydrated).
- Aromatics: Chopped garlic, ginger and green onions (spring onions).
- Herbs: Fresh coriander and mint.
- Seasoning: Soy sauce, rice vinegar (or white vinegar), oyster sauce, salt and pepper.
- Patties: Rice leaves.
Preparation:
- Mixture: Mix meat, shrimp, vegetables, vermicelli and seasonings in a bowl. Mix carefully by hand until a homogeneous mixture is obtained.
- Folding: Briefly soak a rice paper in lukewarm water to soften it. Place a portion of stuffing on the edge, fold in the sides and roll up tightly.
- Frying: Fry the spring rolls in hot oil until crispy and golden brown.
II. Chinese Breads (Bao)
Ingredients for the dough:
- Flour: Flour.
- Lifting: Chemical yeast and baker's yeast.
- Liquids: Warm milk and olive oil.
- Seasoning: A pinch of sugar and salt.
Preparation:
- The dough: Mix the dry ingredients, add the lukewarm milk and oil, then knead until you obtain a soft and smooth dough. Leave to rest and rise.
- Shaping: Roll out the dough and cut out small circles or rectangles.
- Cooking: They can be steamed (traditional) or lightly pan-fried for a soft and airy texture.
Presentation suggestion
Serve the spring rolls with fresh lettuce leaves, mint and Nước chấm sauce for dipping.