Crab Spring Rolls (Nem cua bể)

If you fall in love with “nem rán” (Vietnamese spring rolls), “nem cua bể” is sure to impress you from the very first bite. Known as a specialty of Hai Phong, a stunning coastal city, nem cua bể not only satisfies your taste buds but also brings a hint of sunshine, a gentle sea breeze, and a glimpse into the lives of the hardworking coastal locals. While it shares a similar cooking method with “nem rán”, nem cua bể stands out through its unique ingredients.
Photo: 24h.com.vn

The primary ingredients include fresh ground crab meat, crab roe, lean pork, egg whites, kohlrabi, carrots, wood ear mushrooms, bean sprouts, rice paper, and vermicelli noodles. The preparation begins by mixing most of the ingredients together, excluding the crab meat and egg whites. Season with pepper and fish sauce, then blend everything into a cohesive paste ready for stuffing. Unlike other Vietnamese rolls that take on a cylindrical shape, nem cua bể is wrapped into squares; this requires specific rice paper that is both pliable and durable, along with a touch of culinary finesse. An insider tip for achieving the perfect soft wrappers is to lightly spray a bit of beer on the rice paper. After wrapping, drop the spring rolls into hot oil and fry them until they achieve a golden brown color, becoming irresistibly appetizing.

This dish is typically served alongside rice vermicelli, crisp lettuce, diced cucumber, and a tangy sweet-and-sour dipping sauce. Pickled carrots and kohlrabi, which have been tenderized in salted water and soaked in vinegar, also accompany nem cua bể. The flavor of the crab meat is particularly unique: sweet, aromatic, and pleasantly rich without being overly greasy. As you savor the dish, you’ll find that the name nem cua bể becomes ingrained in your culinary memory, delighting food lovers everywhere.