NEMS aux CREVETTES 🍤 ultra CROUSTILLANTS en 10 MINUTES !

Ingredients

• 100 g Rice Vermicelli (dry)
• 200 g Shrimp (peeled, deveined)
• 1 large Onion (finely chopped)
• 1 Egg (beaten)
• 1 medium Carrot (peeled and grated)
• 1 clove Garlic (grated)
• 15 g Cilantro (roughly chopped, about half a small bunch)
• 1 tsp Black Pepper (ground)
• 1 tsp Salt
• 1 tbsp Fish Sauce (Newkman brand or any quality fish sauce)
• 1 tbsp Soy Sauce (salty, regular soy sauce)
• 8 Brick Pastry Sheets (store‑bought, about 20 cm square each)
• 500 ml Vegetable Oil (for deep‑frying, neutral oil such as canola or peanut)

Instructions

1. Rehydrate Rice Vermicelli

   Bring a pot of water to a rolling boil, place 100 g of dry rice vermicelli in a mixing bowl and pour the boiling water over it. Let it sit until fully swollen, about 5 minutes.

   Time: PT5M

   Temperature: 100°C

2. Drain and Cut Vermicelli

   Drain the softened vermicelli in a colander, then use kitchen scissors to cut it into short bite‑size pieces.

   Time: PT2M

3. Finely Chop the Shrimp

   Place the peeled shrimp in a food processor (or on a cutting board) and pulse until coarsely minced, about 2 minutes.

   Time: PT2M

4. Prepare the Vegetables

   Finely chop the onion, grate the carrot, grate the garlic clove, and roughly chop the cilantro.

   Time: PT5M

5. Mix the Filling

   In the mixing bowl combine the cut vermicelli, minced shrimp, onion, carrot, garlic, cilantro, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp black pepper, 1 tsp salt, and the beaten egg. Mix thoroughly until everything is evenly coated.

   Time: PT3M

6. Lay Out Brick Sheets

   Place a brick pastry sheet on a clean surface. If the sheet is stiff, briefly warm it (microwave 5‑10 seconds) so it becomes pliable.

   Time: PT2M

7. Shape the Rolls

   Spoon about 1½ tablespoons of filling onto the lower third of the sheet, fold the sides inward, then roll tightly into a rectangular “brick” shape, sealing the edge with a little water if needed.

   Time: PT10M

8. Fry the Rolls

   Heat vegetable oil in a deep pan to 180°C (350°F). Gently place the rolls in the hot oil and fry, turning every 2‑3 minutes, until all sides are golden brown, about 8‑10 minutes total.

   Time: PT10M

   Temperature: 180°C

9. Drain and Serve

   Remove the fried rolls with tongs, place on paper towels to absorb excess oil, then serve hot with a dipping sauce of your choice.

   Time: PT2M

Nutrition Facts

Calories

185

Protein

11 g

Carbohydrates

21 g

Fat

9 g

Fiber

1 g