There are several ways to make pancakes with nem. And the main difference here is in the content of the filling for pancakes. So you can improvise and come up with your own recipe. And personally I like this one…
Boil the chicken fillet in salted water. Let cool and finely chop.
Peel the onion, wash, finely chop and fry in olive oil (2 tbsp. l.) until golden brown.
Boil the eggs, peel and grate on a coarse grater.
Finely chop the canned pineapple.
Pour a bunch of funchosa with boiling water for 4-5 minutes.
Flip into a colander and finely chop the noodles.
In a bowl, mix chicken fillet, eggs, pineapples, onion, funchosa, mix. Then add 2-3 tablespoons of Bavarian mustard (start with two, then try if you need to add more). Mix well.
Next, wrap the filling in rice paper. You need to work quickly with rice paper so that it does not break. Dip a sheet of rice paper into warm boiled water for literally 2 seconds and put it on a damp towel. Put 1.5-2 tablespoons of filling on top.
Roll it out like a pancake. Do the same with the rest of the rice sheets and fillings.
Fry the pancakes on both sides in olive oil (3 tablespoons) until golden brown and the pancakes will be ready.
Pancakes with nem are convenient to take with you to nature, on the road, for a snack, because they are delicious both warm and cold.
