Nem Nuong Cuon is the pinnacle of Vietnamese fresh spring rolls. Juicy, sweet, grilled pork sausage is wrapped with fresh herbs, crunchy cucumbers, rice noodles, and a secret crispy fried egg roll wrapper inside soft rice paper. It’s a symphony of textures and flavors!
Ingredients
Makes 8-10 rolls.
For the Grilled Pork (Nem Nuong):
- 1 lb (450g) ground pork
- 4 cloves garlic, minced
- 1/4 cup sugar
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 2 tsp baking powder (single-acting preferred)
- 1/4 cup water
- 1 drop red food coloring or caramel syrup (optional, for color)
For the Assembly:
- 8-10 round rice paper wrappers
- 1 package small square egg roll wrappers (for frying and adding crunch)
- Lettuce leaves
- 1 cucumber, thinly sliced into 1×3 inch pieces
- Pickled carrots and daikon
- Fresh mint, Thai basil, and perilla leaves
- Fresh chives (rau he)
- Cooked rice vermicelli noodles (optional)
For the Orange Dipping Sauce:
- 2 tbsp annatto oil
- 2 tbsp finely minced shallots
- 1 tbsp finely minced garlic
- 1/3 cup glutinous (sweet) rice, uncooked
- 5 oz fatty ground pork
- 3 cups water or unsalted stock
- 2 tbsp fish sauce
- 2 tsp granulated sugar
Step-by-Step Instructions
Step 1: Make the Nem Nuong (Grilled Pork)
- In a food processor, make a puree of the garlic. Combine ground pork, garlic, salt, pepper, and sugar in a bowl and mix well.
- In a separate small bowl, combine the baking powder, water, and food coloring/caramel syrup. Stir; the mixture will fluff up.
- Fold this baking powder mixture into the pork and allow the meat to chill in the fridge for at least 1 hour (this gives the pork a firmer, bouncier texture).
- Form the meat into small patties, balls, or mini sausages. Grill over medium-high heat for 4-5 minutes per side until cooked through and slightly charred.
Step 2: Make the Fried Egg Roll Wrappers
- Cut egg roll wrappers into small squares. Deep fry in hot oil until golden and crispy. Set aside.
Step 3: Make the Orange Dipping Sauce
- Heat annatto oil in a skillet over medium-high heat. Sauté shallots and garlic until fragrant (about 1 minute).
- Stir in glutinous rice and toast for 2 minutes.
- Add ground pork and cook for 3 minutes, breaking it up.
- Add water/stock and bring to a simmer. Cook until the rice is very soft.
- Season with fish sauce and sugar. Transfer the mixture to a blender and process until smooth.
Step 4: Assemble the Spring Rolls
- Prepare all your fillings (veggies, herbs, noodles, pork, and fried wrappers) and arrange them on a platter.
- Dip a rice paper wrapper into a bowl of lukewarm water for a few seconds until it starts to soften. Place it flat on a plate or cutting board.
- Lay a piece of lettuce down first, then add a little rice noodle, cucumber, herbs, and a piece of the grilled pork. Add a piece of the crispy fried wrapper for a secret crunch!
- Fold the sides of the rice paper in, then roll tightly from the edge closest to you.
Step 5: Serve
- Serve the spring rolls immediately with the orange dipping sauce on the side.
Summary
Prep Time: 30 min + marinating | Cook Time: 15 min | Total: 45 min
Yield: 8-10 rolls | Difficulty: Medium
Storage Notes
These rolls are best eaten fresh, as the rice paper will dry out and become tough in the fridge. You can prepare all the components (grilled pork, veggies, fried wrappers, sauce) ahead of time, but assemble the rolls just before serving for the best texture.
