Vietnamese pancakes Nam

1. Pork is twisted with onions into minced meat.

2. Funchoza is filled with water for 10 minutes. Then it is pressed and shredded with scissors.

3. Carrots are passed through a grater for Korean carrots.

4. Green onions must be chopped with a knife along with white tops.

5. When all the ingredients for minced meat are cooked, they need to be combined, salted and mixed. Let the Nam pancake filling soak.

6. Next is the wrapping process itself. Rice paper sheets are dipped one at a time for 7-10 seconds in warm water, and then quickly transferred to the mat. Moisture will be absorbed into the mat. If this is not done, then there will be too much spatter during the frying process, and the rolls themselves will not turn out crispy, as intended.

7. Pancakes are wrapped like cabbage rolls with meat.

8. Then they are fried in a large amount of heated sunflower oil until a characteristic crisp. During the frying process, the rolls should not touch each other. Rice paper has a very sticky starch base. It is necessary to turn Nema four times.

9. Ready Nam pancakes are carefully removed from the pan to the dish. Served with soy sauce or spicy tomato puree, like ours. Puree must be mixed into the sauce, supplemented with grated garlic and ginger.

10. Nam Vietnamese pancakes are ready! Tie them with green onion feathers and sprinkle with sesame seeds - for spice. Complement the dish with grated carrots and serve as an appetizer.