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Nem Nướng Cuốn - Vietnamese Pork Fresh Rolls
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Vietnamese
Wrap up your day with these homemade Vietnamese Fresh Wraps (Nem Nướng Cuốn)! Stuffed with savory grilled pork sausages, fresh herbs, and paired with an irresistible peanut dressing, it's a bite of bliss in every roll. You’ll love how fresh these are! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
-
½ lb (225g) ground pork (regular)
-
⅓ lb (150g) pork belly, sliced
- 1/2 shallot, roughly chopped
-
2 tbsp Red Boat fish sauce
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp chicken bouillon
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1 tbsp neutral oil
-
1 tbsp annatto seed oil for color (optional)
- 5 tbsp hoisin sauce
- 2-3 cloves garlic
- 2 tbsp smooth peanut butter
-
1 tsp sambal chili sauce/paste
- 3 tsp rice vinegar
-
½ cup (120ml) water
- Rice paper
- Vermicelli noodles
- Pickled carrots and daikon
- Lettuce
- Mint leaves
- Cucumber
- Fried shallots
For the Pork Sausage
For the Peanut Dressing (Yields 1.5 - 2 cups)
To Assemble Fresh Rolls
Directions
For the Pork Sausage:
Add ground pork, shallot, pork belly, fish sauce, sugar, garlic powder, chicken bouillon, baking powder, cornstarch, neutral oil, and annatto seed oil (if using) into a food processor. Blend until a paste consistency forms.
- Form the mixture into 30-40g portions on skewer sticks.
- Grill the sausages at 400°F (200°C) for 5 minutes on each side, totaling 10 minutes. Set aside to rest.
For the Peanut Dressing:
In a blender or food processor, combine garlic, hoisin sauce, peanut butter, sambal chili sauce, rice vinegar, and water. Blend until smooth. Adjust consistency with water if needed.
To Assemble the Sausage Fresh Rolls:
Cook vermicelli noodles according to package instructions.
- Prepare pickled carrots and daikon, lettuce, mint leaves, cucumber, and fried shallots.
- Dip rice paper in warm water to soften. Place noodles, fresh veggies, herbs, and grilled sausages onto the softened rice paper.
- Carefully roll up the rice paper, tucking in the sides as you go to enclose the filling.
Serve immediately with peanut dressing for dipping.
