Kabocha nems

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A free variation of nems (Vietnamese fried Spring rolls) to empty my fridge and rejoice my tastebuds.

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I had green soy beans (read more here) to use.

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Steamed kabocha, boiled green soy beans, onion… plus a good amount of turmeric and curry spices.

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Rolled in rice-paper, painted with oil all over.

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Grilled in the oven toaster, served with parsley.

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A dip of black rice vinegar, chili pepper, a little soy sauce.

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Mint cha gio, all your green leftovers inside Spring rolls

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Veggies to use or lose, combined to an envy of nems as we say in France. I mean cha gio, the Vietnamese Spring rolls, that are a French favorite deli food. These rolls can be made in great style with many ingredients, deep fried and all. It’s a quick and casual version.

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The filling is very simple : Minced lettuce, mint, garlic, onion and ginger. Salt, pepper. Mashed white beans. Fold in rice paper. Let a few hours to allow flavors to mix.

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They could be eaten raw… if you don’t mind raw garlic and onion that are a bit strong. I pan-fried them.

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The sauce : pounded garlic, brown sugar, a pinch of salt, chili and plenty of rice vinegar.

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One side dish is a quick tsukemono (pickles) : grated daikon radish, broccoli leaves, cut sakura leaves, a little salt. Let 20 minutes then squeeze away excess liquid. A second dish is a “stalk” stir-fry in the space of pan next to the rolls. The menu :

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