Vietnamese Egg Rolls Nhems

My mother-in-law taught me how to make nhems when i lived in tahiti on the island of moorea. I have yet to meet anyone who could eat just one. I prefer to use chicken for the filling. What is nice about nhems is they a similar to egg rolls or spring rolls but are much lighter in texture.

Steps

Mix filling ingredients together , i do this with my hands.

The sauce is personal so you have to play with it until you get the taste you like.

Filling:.

Boil water in tea kettle or pot.

Place noodles in bowl and poor boiled water to cover.

Let sit while preparing other ingredients.

When ready to use , drain and place back in bowl.

Cut many times with scissors.

Combine the filling ingredients in a bowl and squish it all together like you were preparing meatloaf.

Set aside.

Use the small round rice papers i use a big dish towel and leave it pretty wet and stretch it out on the kitchen counter.

I then place a bowl of warm sugar water big enough to accommodate a whole rice paper.

Use 1 tbsp to 1 cup of water make sure it is dissolved.

Next to it , i place my bowl of chicken mixture , and next to that my bowl with 2 beaten eggs.

I have a cookie sheet lined with wax paper and sprinkled with cornstarch or a plate prepared the same way depending on how many i make.

I also kee.

Ingredients

cellophane noodles, chicken quarters, onion, green onions, garlic cloves, water chestnuts, fish sauce, salt and pepper, cornstarch, dark soya sauce, crabmeat, water, lemon, juice of, sugar, red chili pepper, garlic, rice paper sheets, eggs, peanut oil, lettuce leaf, mint leaf, fresh cilantro