Grilled Pork Sausage (Nem Nuong) Spring Rolls

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories and easier to find.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

pork fat

🥗Healthier: lean pork

💰Cheaper: beef fat

Lean pork reduces fat content, while beef fat can be less costly.

rice paper

🥗Healthier: lettuce leaves

💰Cheaper: cabbage leaves

Lettuce leaves provide a fresh wrap with fewer calories.

Take store-bought nem nuong and use an ice cream scoop to measure out two full scoops of ground pork.

Shape the ground pork into a sausage size that matches the rice paper roll size, using a plastic wrapper for shaping.

Cook the shaped sausage on a grill or pan until done.

Prepare the dipping sauce by mixing 1/4 cup of leftover ground pork with 1 tablespoon of rice powder, 1/3 cup of hoisin sauce, 1/3 cup of coconut soda, and 1 tablespoon of peanut butter.

Blend the dipping sauce in a food processor until finely mixed, adding more soda if necessary to achieve desired consistency.

Soak fine vermicelli in hot water for 1 minute and 20 seconds, then transfer to an ice bath to stop cooking.

Drain the vermicelli and mix with scallion oil.

Lay out rice paper and wet it in water.

Add lettuce, cucumber, fine vermicelli, crunchy crackers, mint, coriander, perilla, and sweet pickled daikon onto the rice paper.

Place the grilled sausage on top, ensuring the grill marks are visible.

Fold the sides of the rice paper over the filling and roll tightly to form the spring roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens