Appetizers
Nem
Ingredients
- - 12 round rice paper wrappers (22 cm/9 in)
- - 150 g (5.3 oz) cooked shrimp, halved lengthwise
- - 150 g (5.3 oz) pork belly, boiled and thinly sliced
- - 100 g (3.5 oz) rice vermicelli, cooked and cooled
- - 1 head lettuce, leaves separated
- - 1 bunch mint leaves
- - 1 bunch Asian basil leaves
- - 1 bunch garlic chives
- - 60 g (1/2 cup) bean sprouts
- - For the dip: 3 tbsp (45 g) crushed peanuts, 2 tbsp (30 ml) hoisin sauce, 1 tbsp (15 g) palm sugar, 1 garlic clove minced, 60 ml (1/4 cup) water
Method
- For the dip, warm the hoisin sauce, palm sugar, garlic and water in a small saucepan over low heat for 2 minutes; stir in crushed peanuts and set aside to cool.
- Dip one rice paper wrapper in warm water for 3–5 seconds until pliable, then lay flat on a clean, damp towel.
- Place a lettuce leaf near the bottom third of the wrapper, then layer vermicelli, pork, shrimp (cut-side facing down for visual appeal), herbs, chives and bean sprouts.
- Fold the sides of the wrapper inward, then roll tightly from the bottom up, applying gentle even pressure.
- Repeat with the remaining wrappers and filling. Cover finished rolls with a damp towel to prevent drying out.
- Serve with the peanut-hoisin dipping sauce.
Introduction: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip.
Cultural Background: Nem are Cambodia's cool, fresh answer to fried spring rolls: rice paper wrapped around herbs, vermicelli, shrimp and pork, served with a peanut-hoisin or fish-sauce dip. Rooted in the shared culinary vocabulary of the Mekong Delta region spanning Cambodia and southern Vietnam, they are a common opening course at family gatherings, valued for their lightness before a heavier main meal.
Tips: Do not over-soak the rice paper — it will continue to soften as you roll, and over-soaked wrappers tear easily. Placing the shrimp cut-side down against the wrapper before adding other fillings creates the classic translucent 'shrimp window' effect.
Variations: Grilled pork skewer meat can replace boiled pork belly for a smokier flavour. A simple fish-sauce dip (nuoc cham style) can replace the peanut dip for a lighter option. Replace shrimp and pork with marinated fried tofu strips and extra vegetables such as carrot and cucumber batons.
Storage: Best eaten within a few hours of rolling; if needed, store wrapped individually in plastic wrap in the refrigerator for up to 1 day.
Reheating: Not recommended — Nem are served cold or at room temperature and do not reheat well.
Nutrition: Per serving (2 rolls, approx.): 220 kcal, 14 g protein, 6 g fat, 28 g carbohydrate, 2 g fibre, 480 mg sodium.
FAQs:
Q: Why does my rice paper tear when rolling?
A: This usually means the wrapper was soaked too long; aim for just-pliable, about 3–5 seconds in warm water.
Q: Can these be made ahead for a party?
A: They are best made a few hours ahead and kept covered with a damp towel; rolling too far in advance can make the wrapper gummy.