Brique façon nem is a modern twist on traditional Vietnamese nem (spring rolls) that replaces rice paper with thin brick‑style pastry sheets, giving a crispier texture. Shrimp has long been a popular protein in coastal Vietnam, and combining it with vermicelli and fresh herbs reflects the balance of flavors central to Vietnamese street food.

In southern Vietnam, shrimp nems are often wrapped in rice paper and served fresh (gỏi cuốn), while in the north they are fried in rice paper or bánh tráng. Some regions add wood ear mushrooms or taro, but the brique‑sheet version is a contemporary adaptation popular in urban kitchens.

They are typically served hot, accompanied by a tangy nuoc cham dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili. They are enjoyed as an appetizer, snack, or part of a larger family meal, often alongside fresh lettuce and herbs.

Fried spring rolls are a staple at family gatherings, Lunar New Year (Tết), and festive celebrations such as weddings or birthdays, where bite‑size, shareable foods are prized.

The dish embodies the Vietnamese culinary pillars of fresh herbs, balanced seasoning, and textural contrast—crisp exterior, tender interior, and bright aromatics—making it a perfect representation of the cuisine’s emphasis on harmony.

Authentic ingredients include peeled shrimp, rice vermicelli, onion, carrot, garlic, cilantro, fish sauce, soy sauce, and brick‑style pastry sheets. Substitutes can be glass noodles for vermicelli, Thai basil for cilantro, and rice paper if brick sheets are unavailable, though texture will differ.

They pair beautifully with a light pho broth, bánh mì sandwiches, fresh summer rolls, or a simple cucumber salad dressed with rice vinegar and sesame oil, creating a balanced meal of hot and cool elements.

The use of brick pastry sheets creates a firmer, crunchier bite compared to traditional rice paper, while the inclusion of vermicelli adds a pleasant chew. This combination offers a distinct texture that sets it apart from other Vietnamese spring rolls.

Common errors include over‑soaking the vermicelli, under‑seasoning the filling, not sealing the roll tightly, and frying at too low or too high a temperature. Each mistake can lead to soggy rolls, bland flavor, or burnt edges.

Brick sheets hold up better to deep‑frying, producing a uniformly crisp exterior without tearing. They also provide a sturdier base for the moist filling, ensuring the roll stays intact during cooking.

Yes, you can prepare the filling up to 24 hours in advance and keep it refrigerated. Unfried rolls can be frozen on a tray and later fried directly from frozen, or stored in the fridge for up to 2 days and reheated in the oven.

Casa Bena Cuisine focuses on approachable Latin‑American and Asian fusion home‑cooking, offering step‑by‑step video tutorials that blend traditional flavors with modern techniques for everyday cooks.

Casa Bena Cuisine emphasizes quick, ingredient‑friendly adaptations—like using brick pastry sheets instead of hard‑to‑find rice paper—while still honoring authentic flavor profiles, making Vietnamese dishes more accessible to a North‑American pantry.