Nem Phùng with a South Sudanese Twist

Ingredients

In this South Sudanese adaptation of Nem Phùng, we incorporate ground beef as the main protein instead of the traditional pork or shrimp. The spices are also adjusted to include cumin, coriander, and paprika, which are commonly used in South Sudanese cuisine. Additionally, the dish is served with a tangy tamarind sauce, which adds a unique flavor profile to the rolls. We alse have the original recipe for Nem phùng, so you can check it out.

• 200g (7oz) ground beef 200g (7oz) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 10 rice paper sheets 10 rice paper sheets
• Vegetable oil for frying Vegetable oil for frying
• Tamarind sauce for serving Tamarind sauce for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a pan, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. 2.
   Add the cumin, coriander, paprika, salt, and pepper to the pan. Stir well to combine all the spices with the beef mixture. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and let the mixture cool.
3. 3.
   Fill a large bowl with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable. Place the soaked rice paper on a clean surface.
4. 4.
   Spoon a small amount of the beef mixture onto the center of the rice paper. Fold the sides of the rice paper over the filling, then roll it tightly from bottom to top, sealing the edges.
5. 5.
   Repeat the process with the remaining rice paper sheets and beef mixture.
6. 6.
   Heat vegetable oil in a deep pan or pot. Carefully place the rice paper rolls into the hot oil and fry until golden and crispy, about 3-4 minutes. Remove from the oil and drain on a paper towel.
7. 7.
   Serve the Nem Phùng rolls with tamarind sauce for dipping.

Treat your ingredients with care...

• Rice paper — Make sure to soak the rice paper sheets in warm water until they become pliable but not too soft. Over-soaking can make them difficult to handle.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the beef mixture.
• Serve the Nem Phùng rolls immediately after frying to maintain their crispiness.
• Experiment with different dipping sauces such as peanut sauce or a spicy chili sauce for variety.

Serving advice

Serve the Nem Phùng rolls as an appetizer or as part of a larger meal. They pair well with a fresh salad or steamed vegetables.

Presentation advice

Arrange the Nem Phùng rolls on a platter, garnished with fresh herbs such as cilantro or mint. Serve the tamarind sauce in a small bowl alongside the rolls.