Nem Nuong Spring Rolls (Printable Format)

Fresh rice paper rolls with grilled pork sausage, vermicelli noodles, crisp vegetables, and fragrant herbs accompanied by zesty dipping sauce.

# What You Need:

→ Nem Nuong (Grilled Pork Sausage)

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→ Spring Roll Assembly

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→ Dipping Sauce (Nuoc Cham)

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# How-To Steps:

01 - Combine ground pork, minced garlic, sugar, fish sauce, oyster sauce, cornstarch, black pepper, and oil in a large bowl. Mix thoroughly until the mixture becomes sticky and well combined.
02 - Wet your hands with water to prevent sticking. Shape the pork mixture into 8 uniform sausage-shaped logs, approximately 4 inches long each.
03 - Preheat a grill pan or outdoor grill over medium-high heat. Grill the pork sausages for 10-12 minutes, turning occasionally until golden brown and cooked through. Set aside to rest.
04 - Whisk together fish sauce, lime juice, sugar, and water in a small bowl until completely dissolved. Stir in minced garlic and sliced chili. Adjust sweetness or acidity to personal preference.
05 - Rinse and thoroughly dry lettuce, mint, and cilantro. Julienne the cucumber and carrot into thin, matchstick strips. Set aside separate piles for assembly.
06 - Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 5-7 seconds until just pliable but not soggy. Lay flat on a clean, damp kitchen towel.
07 - Place a lettuce leaf on the lower third of the wrapper. Top with a small bundle of vermicelli, julienned cucumber and carrot, and fresh mint and cilantro leaves. Position one grilled pork sausage on top. Fold both sides inward, then roll tightly from bottom to top to enclose the filling completely.
08 - Repeat the assembly process with remaining ingredients to create 8 spring rolls. Serve immediately with the prepared Nuoc Cham dipping sauce on the side.

# Expert Suggestions:

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  • The combination of warm grilled pork cool crisp vegetables and fragrant herbs creates layers of flavor and texture in every bite
  • Its interactive fun and lets everyone customize their own perfect roll at the table
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  • Rice paper continues to soften after you dip it so err on the side of under soaking rather than over soaking to prevent tears
  • The pork mixture can be made ahead and grilled just before serving but the assembled rolls do not keep well and should be eaten immediately
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  • Keep a bowl of warm water nearby to dip your fingers in while working with rice paper as it prevents sticking and helps seal the edges
  • If your rice paper tears while rolling simply place a small piece of unused rice paper over the tear like a patch and continue rolling

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