Nem

• 500 grams ground pork
• 300 grams rice vermicelli, soaked in hot water for 15 minutes, drained, and cut into 2-inch pieces with a scissors
• 2 med. carrots, peeled and grated
• 1 bunch green onions, finely chopped
• 4 cloves garlic, minced
• 4 tablespoons soy sauce
• 1 bunch fresh coriander, finely chopped
• freshly ground black pepper, to taste
• 40 rice paper wrappers , 16 cm round

1. 1. Mix the meat with green onions, carrots, garlic, coriander, and soy sauce in medium mixing bowl. Mix thoroughly to combine.
2. 2. Add noodles to the stuffing. Mix well.
3. 3. Soak each sheet of rice in warm water for about 15 seconds to soften. This must be done, one at a time. Do not soak all the papers at once. Remove rice paper from water and spread on a damp cloth that you have placed flat on your work surface. (Rice paper should be pliable, not hard.)
4. 4. Put 1-2 tablespoons of filling on each rice paper sheet and roll away from yourself. Once you arrive at the middle, fold each side (right and left) of the nem towards the center (as for a spring roll) and finish the roll. Take care to compress the filling in the nem as you go, so as not to leave trapped air which could explode when cooked.
5. 5. After all nem are rolled, fry in hot oil (200-250 degrees fahrenheit), a first time for 3-5 minutes to fully harden them and make them crisp. Ensure that you leave plenty of space around the nem while they are frying. I can fry about 4-5 at a time in my wok. Your pan may hold more, but ensure they are not crowded.
6. 6. Then, fry the nem a second time until they are golden and cooked through (5-10 minutes).
7. 7. Serve with nuoc cham and/or sweet chili dipping sauce.

rice vermicelli, carrots, green onions, garlic, soy sauce, fresh coriander, freshly ground black pepper, rice

Taken from www.epicurious.com/recipes/member/views/nem-50142092 (may not work)