Senegalese Nems (African Spring Rolls)

Makes: 18–25 nems

These crispy Senegalese-style nems are a favourite at family gatherings and celebrations. Unlike many spring roll recipes, the filling is not cooked beforehand. The raw ingredients are mixed together, wrapped, and cooked during frying, resulting in juicy and flavourful nems.

Ingredients

For the Filling:

• 300 g ground beef (or ground chicken)
• 50 g vermicelli noodles
• 1 medium carrot, grated
• 1 small onion, finely chopped
• 1 egg
• 2 tablespoons fish sauce
• 1 teaspoon beef bouillon powder (or 1 crushed beef bouillon cube)
• 2 teaspoon garlic powder
• 1 teaspoon black pepper

For the Wrappers:

• 18–25 rice paper wrappers (spring roll wrappers)
• Warm water (for softening the wrappers)

For Frying:

• Vegetable oil

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Instructions

Prepare the Vermicelli

1. Place the vermicelli noodles in a bowl and pour hot water over them.
2. Let them soften for about 5–7 minutes.
3. Drain well and cut them into shorter pieces using kitchen scissors. Set aside.

Prepare the Filling

1. In a large bowl, combine:
   • Ground beef (or chicken)
   • Softened vermicelli noodles
   • Grated carrot
   • Finely chopped onion
   • Egg
   • Fish sauce
   • Beef bouillon powder
   • Garlic powder
   • Black pepper
2. Mix everything together thoroughly. The filling should remain raw.

Prepare the Rice Paper Wrappers

1. Fill a shallow dish or large plate with warm water.
2. Dip one rice paper wrapper into the warm water for about 5 to 10 seconds.
3. Remove it immediately and place it on a clean kitchen towel to absorb excess moisture.
4. Allow it to soften for a few seconds before filling.

Assemble the Nems

1. Place about 2 tablespoons of filling near one edge of the softened wrapper.
2. Fold in the sides and roll tightly to form a spring roll.
3. Repeat with the remaining wrappers and filling.
4. Place the rolled nems on a tray or plate, ensuring they do not touch one another.

Fry the Nems

1. Heat vegetable oil over medium heat.
2. Fry the nems in batches for approximately 6 to 8 minutes, turning occasionally, until they are golden brown and the filling is fully cooked.
3. Transfer them to a paper towel-lined plate to remove excess oil.

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Chef’s Tip: For extra crispy nems, allow them to rest for 10–15 minutes after rolling before frying. This helps the rice paper dry slightly and produces an even crispier texture when cooked.

These nems are perfect as an appetizer, snack, or party favourite and are loved throughout Senegal and West Africa.