Nem Cua Bể
Crab Spring Rolls
A specialty from Hai Phong, these square crab spring rolls are packed with fresh crab meat, pork, shrimp, mushrooms, and vegetables, wrapped and fried until golden and crispy.
Other variations:
Nem cua bể vuông, Nem cua bể cuốn dài, Nem cua bể chiên giòn, Nem cua bể hấp
Category
Pan-Fried Dish
Region
Northern Vietnam
Preparation Time
1h10
Servings
4
Difficulty
Hard
About this recipe
Nem Cua Bể comes from the coastal city of Hai Phong. Its distinctive square shape and inclusion of fresh crab meat set it apart from other Vietnamese spring rolls, making it a celebrated dish during festivals and family gatherings.
Ingredients List
200 g fresh crab meat 100 g ground pork 100 g shrimp (peeled chopped) 20 g wood ear mushrooms (soaked, chopped) 30 g glass noodles (soaked, cut) 1 small carrot (grated) 50 g bean sprouts 2 shallots (minced) 1 clove garlic (minced) 1 egg 10–12 sheets rice paper 1 tbsp fish sauce 1/2 tsp ground pepper oil for frying
Materials & Tools
Mixing bowls knife and chopping board frying pan or deep fryer spider strainer absorbent paper towels
Preparation steps
Total Time :
1h10
Active Time :
1h10
Cooking Time
–
Make Filling
Mix crab meat, minced pork, shrimp, mushrooms, glass noodles, carrot, sprouts, shallots, garlic, egg, fish sauce, and pepper.
20 min
Prep Wrappers
Moisten rice paper sheets with a damp cloth until soft and pliable.
5 min
Wrap Rolls
Place filling in the center, fold into a neat square.
15 min
Fry Rolls
Heat oil in a pan, fry rolls over medium heat until golden on all sides.
15 min
Drain Rolls
Remove fried rolls, place on paper towels to absorb oil.
5 min
Make Sauce
Mix fish sauce, vinegar, sugar, lime juice, garlic, and chili into dipping sauce.
10 min
Serve
Serve hot with sauce and herbs.
5 min
Chef’s Tips
Use fresh crab for best flavor; keep oil at medium heat to ensure rolls cook through without burning.
Serving Suggestions
Fish sauce dipping sauce, fresh herbs, lettuce leaves
Nutritional info
300kcal
15g protein
18g fat
20g carbs
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