Chicken Nems Recipe

Ingredients :

– Rice cakes
– 2 chicken breasts
– 2 carrots
– Some salad leaves
– 12 black mushrooms
– 2 tablespoons soy sauce
– Sugar
– Salt pepper

Preparation :

– Soak black mushrooms in hot water until they are swollen, cut into small pieces.
– Peel carrots and cut into julienne.
– Place the carrot julienne on a plate and sprinkle with sugar and salt and let stand for 15 minutes then dip them in hot vinegar water, dry them on a clean cloth.
– Cut the chicken pieces into pieces, put them on a plate and pour over the soy sauce, mix well and marinate for 15 minutes, drain and mix.
– Cut the salad leaves into strips.
– Immerse each leaf of rice in the warm sweet water so that it is softened, then place it on a cloth to absorb the excess water.
– Put the salad, a teaspoon of chicken, the carrot, the pieces of mushrooms on the top of the cake, salt and pepper, cover the stuffing with the cake. Fold the sides and finally, roll tightly, continue the same operation with the other patties and stuffing.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve immediately.

Baked Diet Nems

Ingredients:

For the Nems:

  • 3 chicken breast
  • 200 g cooked roasted shrimp
  • Mint chiselled
  • 200g of fresh soybean shoots
  • 1 yellow pepper
  • 2 carrots
  • 1 tbsp soy sauce
  • Colza oil
  • lemon juice
  • Fresh ginger
  • 10 leaves of rice

For the sauce Nems:

  • 2 tbsp Nuoc Mam Sauce
  • 8 cs of water
  • 1 tablespoon sugar
  • 1 tsp garlic
  • 1/2 tsp hot pepper

Preparation:

Step 1: Brown the 3 chicken breasts in a non-stick frying pan.
Wash and peel the pepper, and the carrots into mini sticks.

Step 2: In a salad bowl, combine soybean shoots, shrimp, chopped mint, peppers and carrots, add chilled chicken breasts and cut into strips. Drizzle with 1 tbsp soy sauce, 1 tbsp rapeseed oil, 1 drizzle of lemon juice, and add finely chopped fresh ginger (equivalent to 3 cc).

Step 3: Set the oven to preheat to 200 ° C.
In a dish filled with lukewarm water, make the rice leaves soften (1 at a time). Remove it gently, put it briefly on a cloth to absorb the surplus water, and place on a work surface or a plate to fill it.

Step 4: Garnish in length (keep margin on the sides), regularly and then roll as follows – make a first turn with maximum tightening without tearing the wafer, then bend each end, so as to be able to finish rolling Just roll it on itself to the end of the dough.

Step 5: Place the Nems on a plate or in a baking dish and brush them with a hint of colza or cooking oil type Isio 4. Bake for 20/30 minutes, turning every 5 / 10 minutes for the rice leaf to harden on and under. If water forms in the dish, empty it, or open the oven door to allow it to evaporate (the water will soften the rice leaf)

Step 6: Meanwhile prepare the sauce by mixing water, Nuoc Mam sauce, sugar, vinegar, chilli and garlic in a bowl, and heat for 1/2 min. Place in the fridge.
Once the Nems are ready to serve with salad leaves and sauce!

Enjoy your meal😋

Chicken Nems Recipe

Ingredients

– 1 rice cake per nems (the small ones)
– 2 cutlets of chopped chicken breast
– 2 small grated carrots
– 2 small onions
– 100 gr of transparent vermicelli
– 100 g of soy sprouts (I put the canned ones)
– Dehydrated black mushrooms (not put)
– Pepper
– Chilli powder (optional)
– Chinese salt, sodium glutamate (which you will find in Asian grocery stores)
– a little turmeric
– 1 egg
– Mint fresh chiselled

Preparation

In an oiled wok style pan, sauté the finely chopped onion with chopped chicken, chopped rehydrated mushrooms, shredded carrots. Add the Chinese salt, pepper and me a little chili powder and turmeric.
Transfer to a salad bowl, and add the rehydrated vermicelli cut into small pieces of about 1 cm (in hot water like mushrooms and drain), the soy sprouts, fresh mint chiselled. Break the egg on the stuffing and mix thoroughly.
Soak the rice leaf in warm water for a few minutes, turning it over so it is completely moistened.
Place the rice leaf on a dry cloth to absorb excess water and place it on the countertop.
Place a tablespoon of stuffing on the bottom of the rice leaf, close enough to the edge as to process a bourek or cigar. Close the rice leaf on the stuffing.
Then fold the sides of the leaf over the stuffing then roll the leaf on itself to obtain a well-closed roll. Space the resulting nems so they do not stick together.
Cook the nems in a hot frying oil and brown on all sides. Place them on paper towel before enjoying them hot with a nuoc sauce
Enjoy your meal !

Nems Recipe

Ingredients:

– 20 rice pancakes
– 250g of minced meat
– 200g of vermicelli
– 1 carrot
– 1 egg
– 100g of fresh shrimps
– 1 pinch of 5 Chinese spices
– 1 bunch of parsley
– 5 tablespoons of soy sauce
– 25g of black mushrooms
– 1 teaspoon of caster sugar
– 1 garlic clove
– 1 tablespoon of nuoc-mam
– Frying oil

Preparation

– Swell the black mushrooms in warm water, drain and slice them.
– Soak the vermicelli in boiling water for 4 minutes, drain and cut into stalks.
– Wash and peel the carrot, grate it with a small hole grater.
– To prepare the stuffing, put in a bowl the minced meat, the chopped mushrooms, the egg, the crushed garlic, the chopped vermicelli, the grated carrot, the soy sauce, the nuoc-mam, the spices of Chinese, Chopped shrimp, chopped parsley, mix well.
– Dip the patties in warm water slightly sweetened to soften them, then place them on a clean cloth to dry the excess water.
– Arrange a spoonful of stuffing at the bottom of the disc, fold down the two ends so as to have a band, roll by tightening the edges well.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve hot with a nuoc-mash sauce and salad leaves.

Source: www.femmezoom.com

Nems Recipe

For the Nems :

Nems

Ingredients:

– 20 rice pancakes
– 250g of minced meat
– 200g of vermicelli
– 1 carrot
– 1 egg
– 100g of fresh shelled shrimp
– 1 pinch of 5 Chinese spices
– 1 bunch of parsley
– 5 tablespoons soy sauce
– 25g of black mushrooms
– 1 teaspoon of caster sugar
– 1 clove of garlic
– 1 tablespoon of nuoc-mam
– Frying oil

Preparation

– Swell the black mushrooms in warm water, drain and slice them.
– Soak the vermicelli in boiling water for 4 minutes, drain and cut into stalks.
– Wash and peel the carrot, grate it with a small hole grater.
– To prepare the stuffing, put in a salad bowl the minced meat, the chopped mushrooms, the egg, the crushed garlic, the chopped vermicelli, the shredded carrot, the soy sauce, the nuoc-mam, the spices of Chinese, Chopped shrimp, chopped parsley, mix well.
– Soak the patties in warm water slightly sweetened to soften them, then place them on a clean cloth to dry the surplus water.
– Arrange a spoonful of stuffing at the bottom of the disc, fold down the two ends so as to have a band, roll by tightening the edges well.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve hot with a nuoc-mash sauce and salad leaves.

Source: www.femmezoom.com