Simple Vietnamese Pork Spring Rolls
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Nem Nuong Cuon, or Vietnamese pork spring rolls, is a prevalent dish that consists of grilled pork sausage (nem nuong), fresh herbs, lettuce, vermicelli noodles, and a secret crunchy ingredient all wrapped in rice paper. It is a refreshing and healthy option for a light meal or appetizer.
Vietnamese spring rolls nem nuong cuon originated in the southern part of Vietnam, particularly in the city of Nha Trang. Nowadays, they’ve become widely popular throughout the country and beyond. Once you try them, you’ll understand why.
Why You’ll Love This Nem Nuong Spring Rolls Recipe
Nem nuong spring rolls are not only delicious but also a healthy and satisfying meal option. They’re packed with greens and vegetables, and high in protein. It’s perfect for those who are looking for a refreshing and light meal.
The combination of grilled pork sausage, fresh herbs, and vegetables wrapped in rice paper creates a flavorful and crunchy texture that’s hard to resist. There is even more crunchiness thanks to a secret ingredient!
The nem nuong dipping sauce recipe we’ve included is divine. It’s deliciously rich, savory, and slightly sweet. It does take a couple of hours to prepare, but it’s so worth it. But don’t sweat it, you can always serve Vietnamese spring rolls with your dipping sauce of choice.
Vietnamese spring rolls nem nuong are a fun and interactive dish that you can enjoy with family and friends! They’re a great way to get your kids involved in preparing food. You can even have a spring roll rolling competition!
What Do I Need For Making Nem Nuong Cuon?
Ingredients for the Vietnamese pork spring rolls:
- 1 package of wonton wrappers (secret ingredient!), optional
- 4-5 green onion stalks
- 1 lb. ground pork
- 1 tbsp. sugar (or agave)
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 2 cloves of garlic, minced
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 16 Rice paper wrappers
- 1 package vermicelli noodles, cooked and cooled
- Lettuce leaves
- Fresh herbs (mint, cilantro, Thai basil)
- Carrots, julienned
- Cucumber, julienned
For nem nuong dipping sauce (optional):
- 1/2 cup of sweet rice (glutinous rice, or any short-grain white rice)
- 1/2 pound of pork belly or shoulder, cut into small pieces
- 1/4 pound of pork liver, cut into small pieces
- 2 tablespoons of fish sauce
- 2 tablespoons of annatto oil
- 2 cloves of garlic, minced
- 1 tablespoon of sugar
- 4 cups of water
How To Make Nem Nuong Spring Rolls
Step 1: Prepare nem nuong dipping sauce (optional)
To make the dipping sauce, rinse the sweet rice in a fine mesh strainer until the water runs clear.
Step 2: Combine ingredients in a large pot
In a large pot, combine the sweet rice, pork belly or shoulder, pork liver, fish sauce, annatto oil, garlic, sugar, and water.
Step 3: Boil and simmer until rice softens and sauce thickens.
Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1-2 hours, or until the rice has broken down and the sauce has thickened.
Step 4: Strain sauce, discard solids, and keep warm for serving.
Strain the sauce through a fine mesh strainer, discarding the solids. Set aside and optionally warm the sauce before serving.
Step 5: Make the pork sausage
In a large bowl, mix the ground pork, sugar, fish sauce, soy sauce, minced garlic, black pepper, and salt. Mix well until all the ingredients are combined.
Preheat a grill or grill pan to medium-high heat. Form the pork mixture into small sausage-shaped rolls and grill for about 8-10 minutes, turning occasionally, until fully cooked and slightly charred.
Once the pork sausages are done, let them cool for a few minutes before slicing them into thin pieces.
Step 6: Prepare the crispy wonton wrappers
Take a wonton wrapper and place a sprig of spring onion in the center. Fold the wrapper in half diagonally to form a triangle. Press the edges to seal. Repeat with the remaining wonton wrappers and spring onions.
Step 7: Fry wonton rolls at 360°F until golden.
Fry the wonton rolls in the air fryer or oil at 360°F for 15 minutes (air fryer) or 3-4 minutes (in oil).
Step 8: Assemble the pork spring rolls
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water and let it soak for 10-15 seconds.
Step 9: Assemble ingredients on rice paper wrapper
Place the soaked rice paper wrapper on a flat surface. Add a few pieces of sliced pork sausage, vermicelli noodles, a crispy wonton, lettuce leaves, fresh herbs, julienned carrots, and cucumbers onto the rice paper wrapper.
Step 10: Fold and roll the rice paper wrappers with filling
Fold the sides of the rice paper wrapper towards the center, then roll the wrapper tightly from the bottom up. Repeat with the remaining rice paper wrappers and filling.
Step 11: Serve spring rolls with sauce and enjoy
Serve the pork spring rolls with the dipping sauce on the side. Enjoy your beautiful creations!
Notes & Tips
- Make sure to slice the pork sausages thinly so that they’re easy to roll in the rice paper wrappers. It’s better to add a few thin slices than one big chunk.
- You can add or substitute other vegetables and herbs based on your preference, such as bean sprouts, bell peppers, or basil.
- Wait until the pork sausage and wonton rolls are partially cooled down before assembling the spring rolls. If they’re too hot, they’ll melt the rice paper.
- Wet or slightly oil your work surface and serving plate to avoid the rice paper sticking. And don’t let the spring rolls touch each other.
- Leftover pork sausages can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months.
- Save time by skipping the sauce. The rich savory creamy nem nuong dipping sauce is totally worth the effort, but if you decide to skip it, these spring rolls can be ready in no more than 40 minutes!
- If you don’t have time to make nem nuong dipping sauce or simply want a quicker fix, these Vietnamese pork spring rolls are also delicious with a simple peanut dipping sauce. Mix some peanut butter, soy sauce, orange juice, and minced ginger, and you’re ready to go!
Serving Suggestions
Serve the Vietnamese pork spring rolls (nem nuong cuon) as an appetizer or light meal with a dipping sauce of your choice, such as nem nuong dipping sauce in this recipe, nuoc cham (fish sauce dipping sauce) or peanut sauce (see above).
Make these nem nuong spring rolls a collective experience! Prepare all the ingredients and a rice paper dipping station, and let everyone roll their spring rolls right at the table. It’ll be a fun change from the usual sit-down meal.
You can also garnish the spring rolls with crushed peanuts or sesame seeds for an extra crunch. This dish is perfect for a refreshing and healthy meal or as a party snack that will impress your guests. Enjoy!
Ingredients
- 1 package of wonton wrappers secret ingredient (optional)
- 4-5 green onion stalks
- 1 lb. ground pork
- 1 tbsp. sugar
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 2 cloves of garlic minced
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 16 Rice paper wrappers
- 1 package vermicelli noodles cooked and cooled
- Lettuce leaves
- Fresh herbs mint, cilantro, Thai basil
- Carrots julienned
- Cucumber julienned
For nem nuong dipping sauce:
- 1/2 cup of sweet rice
- 1/2 pound of pork belly or shoulder cut into small pieces
- 1/4 pound of pork liver cut into small pieces
- 2 tablespoons of fish sauce
- 2 tablespoons of annatto oil
- 2 cloves of garlic minced
- 1 tablespoon of sugar
- 4 cups of water
Instructions
- To make the dipping sauce, rinse the sweet rice in a fine mesh strainer until the water runs clear. In a large pot, combine the sweet rice, pork belly or shoulder, pork liver, fish sauce, annatto oil, garlic, sugar, and water.
- Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 1-2 hours (until the rice has disintegrated and the sauce is thick).
- Strain the sauce through a fine mesh strainer, discarding the solids. Set aside.
- In a large bowl, mix the ground pork, sugar, fish sauce, soy sauce, minced garlic, black pepper, and salt until combined.
- Preheat a grill or grill pan to medium-high heat. Form the pork mixture into small sausages and grill for 8-10 minutes, turning occasionally, until fully cooked.
- Let them cool for a few minutes before slicing them into thin pieces.
- Take a wonton wrapper and place a sprig of spring onion in the center. Fold the wrapper in half diagonally to form a triangle. Press the edges to seal. Repeat with the remaining wonton wrappers and spring onions.
- Fry in the air fryer at 360°F for 15 minutes or 3-4 minutes in oil. Set aside.
- Fill a shallow dish with water. Dip one rice paper wrapper into the water and let it soak for 10-15 sec. Place the soaked rice paper wrapper on a flat surface.
- Add a few pieces of sliced pork sausage, vermicelli noodles, a crispy wonton, lettuce, fresh herbs, julienned carrots, and cucumbers in the center.
- Fold the sides of the rice paper wrapper towards the center, then roll the wrapper tightly from the bottom up. Repeat with the remaining ingredients.
- Serve the pork spring rolls with the dipping sauce on the side. Enjoy!
