Vietnamese spring rolls (Nêmes) in Dublin?

candy_pants

Hello,

Just wondering if anyone has come across Vietnamese spring rolls anywhere in Dublin? They are like regular spring rolls, although the 'roll' itself isn't as light as the ones I've ever had here. They come with a sweet chili-esque sauce, and you wrap them in mint leaves?

I had them recently in Paris, called nêmes there, and I've had an almighty craving for them since! Especially now - I'm starving!

There doesn't seem to be many Vietnamese restaurants in Dublin so haven't come across them yet so any help is appreciated!

cherryred

saba do them, but the skin is not cooked. Are these the ones you had?

candy_pants

Hmmm I'm not sure but I'll definitely be trying them out!

Thank you!

shrapnel222

cherryred wrote: »

saba do them, but the skin is not cooked. Are these the ones you had?

weird but those are called rouleau de printemps in France, litterally meaning spring roll. they are served cold with a prawn and lots of herbs fillings. delicious.

the one the OP is looking for is basically the vietnamese version of your normal spring roll, where a big difference is the is the pastry they use. i haven't seen them in Dublin, but they're very easy to make. if you want a good recipe let me know, i used to make them all the time. they're usually served with fish sauce though, but eaten with salad and mint.

candy_pants

shrapnel222 wrote: »

i haven't seen them in Dublin, but they're very easy to make. if you want a good recipe let me know, i used to make them all the time. they're usually served with fish sauce though, but eaten with salad and mint.

Yes! That's exactly what they are like. Hmm I'm hungry thinking about them! I would love the recipe and if I can actually pull off making them then my friends would be VERY impressed - thank you so much!

vinnyme

A rouleau de Printemps is a spring roll but a Nem is Cha-Ghio. It's usually Pork, Crab, egg, wood ear mushroom, black mushroom, carrot, bean sprout, vermicelli rice noodle (angel hair) and fresh coriander wrapped in small rice wraps (not wheat - rice - it gives it that nice, chewy texture)

You shallow fry them and then its eaten with fresh salad, mint and nuoc mam.

Here's the best recipe I've found so far. I vary the type of mushrooms I use and add 1 pack of crab meat to the pork for that umami fishy flavor.

http://www.theravenouscouple.com/2012/05/cha-gio-vietnamese-egg-rolls.html

Dizzyblonde

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