Vietnamese Egg Rolls (Nhems) Recipe

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.

Ingredients:

egg rolls Units: US | Metric
2 ounces cellophane noodles
3 chicken quarters, skinned and boned and ground
1 medium onion, finely chopped
3 green onions, chopped fined including the greens
4 garlic cloves, finely chopped
0.5 (8 ounce) can water chestnuts, diced
1 tablespoon fish sauce (Nuccman, this brand is so common it is sold in oriental section of any name grocery store)
salt and pepper
1 tablespoon cornstarch
1 tablespoon dark soya sauce
1/4 teaspoon salt and pepper
1 (7 ounce) can crabmeat, cartilage removed and meat flaked (optional)
DIPPING SAUCE
1/8 cup water
1/8 cup fish sauce
1/2 small lemon, juice of
1 tablespoon sugar
1/2 teaspoon flaked red chili pepper
1 teaspoon chopped garlic
3 green onions, chopped fine
PREPARATIONS FOR ASSEMBLING
20 sheets rice paper sheets (banh trang)
2 eggs, well beaten
2 cups peanut oil
ACCOMPANIMENTS FOR SERVING
fish sauce (Nuccman)
1 large lettuce leaf
mint leaf
fresh cilantro

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