Name: Authentic Nem Cua Be (Hai Phong Crab Spring Rolls)
Prep time: 45 min
Cook time: 20 min
Yield: 4
Cuisine: Vietnam
Ingredients: 1 pound fresh lump crab meat, picked over for shells; 8 ounces ground pork (with some fat); 1 large egg; 1/2 cup wood ear mushrooms, rehydrated and finely chopped; 1/4 cup carrots, finely shredded; 1/4 cup jicama, finely shredded; 2 tablespoons fish sauce; 1 teaspoon sugar; 1/2 teaspoon black pepper; 1/4 teaspoon MSG (optional, but traditional for authentic flavor); 12 sheets round rice paper (bánh tráng), about 22cm diameter; Vegetable oil, for deep frying; 1 head lettuce, for serving; 1 bunch mixed fresh herbs (perilla, mint, cilantro), for serving; *For Dipping Sauce (Nước Chấm):**; 1/2 cup fish sauce; 1/2 cup water; 1/4 cup lime juice; 2 tablespoons sugar; 1-2 cloves garlic, minced; 1-2 Thai bird's eye chilies, thinly sliced

Nem Cua Be 🇻🇳 Vietnam

Fried crab spring rolls, a specialty of Hai Phong.

rolls seafood

Made with

Crab meat rice paper herbs dipping sauce

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