Crab Spring Rolls (Nem cua bể)

Hailing from the coastal province of Hai Phong, Crab spring rolls, also known as Nem cua bể, offers a unique culinary experience that tantalizes the taste buds while evoking the essence of the sea breeze. This specialty dish showcases the harmonious blend of ground crab meat, ground crab tile, lean pork, egg white, kohlrabi, carrot, ear mushrooms, bean sprouts, rice paper, and vermicelli.

To create the filling, most of the ingredients are combined, excluding the crab meat and egg white. Pepper and fish sauce are added, and the mixture is meticulously blended until it forms a sticky paste that serves as the flavorful stuffing. What sets crab spring rolls apart from other Vietnamese rolls is its distinctive square shape, achieved through a wrapping process that requires specialized leathery and soft rice paper, as well as exceptional culinary skills.

When served, crab spring rolls is accompanied by a medley of accompaniments that enhance its flavors and textures. Rice vermicelli, crisp lettuce, and chopped cucumber provide a delightful contrast, while a tangy, spicy, and sweet sauce adds a burst of complex flavors. Additionally, minced carrot and kohlrabi, tenderized in salty water and soaked in vinegar, offer a refreshing accompaniment that complements the crab spring rolls perfectly.

The allure of crab spring rolls lies in its unique crab meat flavor, which is simultaneously sweet, fragrant, and satisfyingly non-greasy. As you savor each bite, the name "nem cua be" becomes etched in your memory, forever associated with a gastronomic journey that immerses you in the coastal charm and culinary mastery of this exceptional Vietnamese delicacy.