Nems au poulet (Chicken Spring Rolls) is a traditional Tahitian recipe for a classic rice paper spring roll with a chicken, vermicelli, mushroom, onion, carrot and soybean filling bound with eggs. The full recipe is presented here and I hope you enjoy this classic Tahitian version of: Chicken Spring Rolls (Nems au poulet).
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Nems or spring rolls are another Asian recipe (from Vietnam in this case; that French influence, again) that have made their way into Tahitian cuisine.
Ingredients:
300g minced chicken breast
15g chopped dried black mushrooms (wood ear fungi)
50g Chinese vermicelli
1 large chopped onion
1 grated carrot
50g fresh soybeans (or chopped bamboo shoots or chopped water chestnuts)
2 whole eggs
20 rice paper spring roll wrappers
1 tbsp fish sauce
ground black Pepper, to taste
chilli powder, to taste
Method:
Soak the mushrooms in warm water for 30 minutes before use then drain and shred finely.
In a bowl, mix together the minced chilli, shredded black mushrooms, soy vermicelli, onion, carrot and soy beans. Crack in the eggs and mix to bind the mixture. Season with the fish sauce, black and chilli peppers.
Soak the rice paper in hot water and spread it on a clean towel.
Place a quenelle of the stuffing mixture on the edge of the rice paper, fold both sides over the stuffing, and roll up.
In a wok or deep fryer, heat the oil over medium heat (to about 180C). Add the spring rolls and fry for about 10 to 15 minutes until the filling is piping hot and the outside is golden. Transfer to paper towels to drain off excess oil.
Serve with a green salad, fresh mint leaves, and spring roll sauce (6 tbsp water blended with 4 tbsp of fish sauce, the juice of half a lemon, 1/2 teaspoon of sugar, coriander leaves, and black pepper to taste).
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