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Nems are the Vietnamese version of Chinese spring rolls. Here, the covering is made of a pastry dough instead of the pancake batter.

Ingredients for dough:


Swift maida and salt. Add butter and vanaspathi and mix gently with finger tips till the fats are uniformly distributed. Add egg yolk (if used) and ice cold water and make a firm dough keep covered in the refrigerator.

Ingredients for filling:


Combine all the ingredients except the maida paste and oil. TO make nems, divide the dough into lime size balls and roll out into thin circles, about 15 cm in diameter. Arrange a portion of ethe filling in a line, lbetween the centre and the edge of each round, leaving a margin at the sides. Brush the sides of the round with a little maida paste. Fold the sides over the filling and roll up the rounds as for spring rolls making sure that the edges are well sealed. Heat oil for deep frying and fry the nems two or three at time over moderate heat. Serve hot.
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