Nem
2 persons
10 o 2 minutes
NEMS (144 g): Filling (77%): potato (27%), carrot (25%), onion (14%), soy protein, canola oil, vermicelli noodles (9%) (Asian green beans, pea starch, water), fish sauce (anchovy extract [Stolephorus spp], salt and sugar), acidulants (potassium lactate and sodium acetate), sugar, salt, cultivated black mushrooms (0.2%) (Auricularia polytricha), ground black pepper and natural aroma. Rice noodles (23%): rice, tapioca starch, water and salt. NUOC NAM SAUCE STICKS (16 g): water, sugar, white wine vinegar (sulphites), fish sauce (anchovy extract [Stolephorus spp], salt and sugar), acidulants (potassium lactate and sodium acetate), salt, dried chili pepper and garlic.
| Energy | 614kJ / 146kcal |
| Fat | 4g |
| Of which saturates | 1,1g |
| Carbohydrate | 25g |
| Of which sugars | 3,9g |
| Fibre | 1,8g |
| Protein | 2,1g |
| Salt | 2,1g |
PREPARATION
Oven: preheat the oven to 210 °C, remove the nems from the tray and bake for 10 minutes.
The ancient Chinese ate these rolls in early spring at the time of the Chinese new year and the start of the planting season. They were a symbol of a fruitful harvest.
The ancient Chinese ate these rolls in early spring at the time of the Chinese new year and the start of the planting season. They were a symbol of a fruitful harvest.
© 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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