Vietnamese egg rolls (Nem rán)


Yesterday I joined hundreds of thousands women in the Women’s March to promote our rights and gender equality. For a woman never voted in her life, being in Boston to celebrate the election results in 2008 and in DC to protest in 2017 is quite a roller-coaster experience.

Vietnamese egg rolls (Nem rán)

(From my own experiences)

500 g ground pork
300 g shrimp (coarsely chopped)
1 can 8-oz (240 g) of crab meat
30 dried shiitake (soaked, drained, and chopped)
5 dried wood ears (soaked, drained, and chopped)
1 small carrot (peeled and shredded)
1 small jicama, about 8 oz (240 g) (peeled, and shredded)
2 bunch of vermicelli (slightly soaked, drained, and chopped)
1 egg
1 tbs oil
1 tbs fish sauce
1 1/2 tbs oyster sauce
1 tsp ground pepper
1 pinch of salt
2 packages of rice paper
Canola oil

  1. In a large mixing bowl, combine all ingredients except crab meat.
  2. Add crab meat and gently fold.
  3. Place about 1 tbs of filling in the center of a rice paper and make a roll.
  4. In a skillet, heat oil over medium-high heat.
  5. Fry egg rolls in batch.