Together with all that occurs on a normal day - extended hours, sports and after school activities - it really is understandable that cooking is the last thing you want to perform or have to consider when you buy home. That is where you would like to come to playwith. Here, you'll discovering easy and quick recipes that insure all of your favorite dishes like poultry dinner recipes, ground beef recipes, along with vegetarian dinner tips that will keep meals interesting, nonetheless quick. And as it's necessary to satisfy the whole family, we have also included family-friendly Nem ran (north vietnamese spring rolls) ideas which may satisfy even the pickiest little ones.

Serving size is a significant component of your diet. You need to compare the amount of this food you commonly eat into the serving size listed on the label. Eating significant parts or parts may lead to fat gain.

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How to make Nem ran (north vietnamese spring rolls)

Yield = 5
Prep time: 0:20
Cook time: 0:30
Total time: 0:50

Ingredients

  • 30g (1/2 cup) wood-ear fungus
  • 700g pork mince
  • 300g green banana prawns, peeled, deveined, finely chopped
  • 10 green shallots, ends trimmed, finely chopped
  • 1 x 50g pkt cellophane (green bean thread) noodles, cut into 2cm lengths
  • 2 medium yam beans, peeled, finely chopped
  • 2 eggs, lightly whisked
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon Massel chicken style stock powder
  • 1 teaspoon sugar
  • 1 x 375g pkt 18cm-diameter round rice-paper sheets (banh trang)
  • Vegetable oil, to deep fry

Method

  • Step 1 Place the wood-ear fungus in a heatproof bowl. Cover with warm water and set aside for 30 minutes to soak. Drain and finely chop. Combine the chopped fungus, pork, prawns, green shallots, noodles, yam beans, eggs, pepper, salt, chicken stock powder and sugar in a large bowl.
  • Step 2 Fill a bowl with warm water. Dip 1 sheet of rice paper in the water for 10-15 seconds or until it begins to soften. Drain and top with 1 tablespoon of filling. Fold in the sides and roll up firmly to enclose the filling. Repeat with the remaining rice-paper sheets and filling.
  • Step 3 Add enough oil to a large saucepan or deep frying pan to reach a depth of 6cm and heat over medium heat.
  • Step 4 (To test when oil is ready, a cube of bread turns golden brown in 20 seconds.) Add one-third of the spring rolls and deep-fry for 10 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining spring rolls, reheating oil between batches. Cut each spring roll into 3 equal pieces.