Nems aux Crevettes ultra Croustillants en 10 Minutes
NEMS aux CREVETTES 🍤 ultra CROUSTILLANTS en 10 MINUTES ! is a easy Vietnamese recipe that serves 4. 185 calories per serving. Recipe by Casa Bena Cuisine on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $45.87 total, $11.47 per serving
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
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
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
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
Prepare the Vegetables
Finely chop the onion, grate the carrot, grate the garlic clove, and roughly chop the cilantro.
Time: PT5M
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
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
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
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
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
Dietary info: Pescatarian, Contains gluten (brick sheets)
Allergens: Shellfish, Egg, Soy
Ingredient Substitutions
- Instead of Rice Vermicelli: Glass noodles
- Instead of Shrimp: Small crab meat, Firm white fish, diced
- Instead of Onion: Shallot, Leek
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Carrot: Daikon radish, grated
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Cilantro: Thai basil, Mint
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Fish Sauce: Soy sauce + a dash of lime
- Instead of Soy Sauce: Tamari (if gluten‑free)
- Instead of Brick Pastry Sheets: Rice paper (will change texture)
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
Equipment Needed
- Large Pot
- Mixing Bowl
- Colander
- Food Processor (optional)
- Grater
- Scissors (optional)
- Frying Pan or Wok
- Tongs
- Paper Towels
- Spatula or Spoon
- Plate for Draining
Critical Steps — Do Not Skip
- Rehydrate the rice vermicelli correctly (soft but not mushy).
- Mix the egg thoroughly into the filling to bind it.
- Seal the brick roll tightly to prevent opening during frying.
- Maintain oil temperature around 180°C for a crisp, golden exterior.
Chef Tips from the Video
- For extra aroma, add a pinch of toasted sesame oil to the filling.
- Serve with a simple nuoc cham: lime juice, fish sauce, sugar, garlic, and sliced chili.
- If you prefer a lighter version, bake the rolls at 200°C (400°F) for 15 minutes, brushing with a little oil halfway through.
Troubleshooting
Rolls fall apart during frying.
Make sure the egg is fully mixed into the filling and seal the edges with a dab of water before frying.
Filling is too dry.
Add a little extra beaten egg or a splash of fish sauce to increase moisture.
Oil is smoking or the rolls brown too quickly.
Reduce heat to 170‑175°C and allow the oil to settle before adding the next batch.
Storage
Refrigerator: Store unfried rolls in an airtight container for up to 2 days; reheat in oven.
Freezer: Freeze unfried rolls on a tray, then transfer to a zip‑top bag; can be fried directly from frozen, adding 2‑3 minutes to cooking time.
Room temperature: Do not keep at room temperature for more than 1 hour; they lose crispness.
Make-Ahead Tips
- Prepare the filling a day ahead and refrigerate; it keeps well for 24 hours.
- Shape the rolls, place them on a parchment sheet, freeze, then fry directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of shrimp brique spring rolls (brique façon nem) in Vietnamese cuisine?
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.
What are the traditional regional variations of Vietnamese nem (spring rolls) that use shrimp?
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.
How is shrimp brique spring rolls (brique façon nem) traditionally served in Vietnam?
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.
During which occasions or celebrations are shrimp spring rolls like brique façon nem commonly prepared in Vietnamese culture?
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.
How does shrimp brique spring rolls (brique façon nem) fit into the broader Vietnamese cuisine tradition?
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.
What are the authentic traditional ingredients for shrimp brique spring rolls (brique façon nem) and acceptable substitutes?
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.
What other Vietnamese dishes pair well with shrimp brique spring rolls (brique façon nem)?
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.
What makes shrimp brique spring rolls (brique façon nem) special or unique in Vietnamese cuisine?
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.
What are the most common mistakes to avoid when making shrimp brique spring rolls (brique façon nem) at home?
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.
Why does this shrimp brique spring rolls (brique façon nem) recipe use brick pastry sheets instead of traditional rice paper?
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.
Can I make shrimp brique spring rolls (brique façon nem) ahead of time and how should I store them?
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.
What does the YouTube channel Casa Bena Cuisine specialize in?
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.
How does the YouTube channel Casa Bena Cuisine's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
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.
Last updated: August 24, 2026
