Nem
2 persons
10 o 2 minutes
Filling (76%): pork (33%), carrot (26%), onion vermicelli noodles (10%) (Asian green beans, pea starch, water), canola oil, soy protein, fish sauce (anchovy [Stolephorus spp] extract, salt and sugar), acidulants (potassium lactate and sodium acetate), sugar, salt, natural aroma and ground black pepper. Rice noodles (24%): rice, tapioca starch, water and salt. NUOC NAM SAUCE STICKS (16 g): water, sugar, white wine vinegar (sulphites), fish sauce (anchovy [Stolephorus spp] extract, salt and sugar), acidulants (potassium lactate and sodium acetate), salt, dried chili pepper and garlic.
| Energy | 734kJ / 175kcal |
| Fat | 9g |
| Of which saturates | 2,8g |
| Carbohydrate | 17g |
| Of which sugars | 6,3g |
| Fibre | 1,7g |
| Protein | 5,5g |
| Salt | 2,1g |
PREPARATION
Oven: preheat the oven to 210 °C, remove the nems from the tray and bake for 10 minutes.
Vietnamese spring rolls (or nem spring rolls) are usually accompanied by a sauce like soy sauce or sweet-and-sour sauce, among others.
Vietnamese spring rolls (or nem spring rolls) are usually accompanied by a sauce like soy sauce or sweet-and-sour sauce, among others.
© Ta-Tung Platos Precocinados S.L.
Ta-Tung Platos Precocinados S.L.
Avda. de Torrelles de Llobregat s/n. Polígono industrial
“La Barruana” - 08620 Sant Vicenç dels Horts –Barcelona
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