How to Make The Best Vietnamese Pork Sausage Spring Rolls | Nem Nướng Cuốn Recipe, Nem Nướng Sauce

Welcome to Rolling fatties 101, today we're rolling spring rolls with pork sausages.

The star of the show is the pork sausage, which can be bought in most Vietnamese and Asian stores in the frozen section.

Preheat the oven to 400°F and set it for 12 minutes.

For the sauce, heat oil in a pot over medium heat and cook garlic and shallots until golden and fragrant.

Add pork and shrimp to the pot and cook until halfway done, then add in remaining ingredients except for water and cornstarch.

Grind the mixture, then return it to the pot and add water and cornstarch to thicken the sauce at the end.

Remove egg roll wrappers from the package (they come frozen), thaw overnight or microwave for 30 seconds.

Cut the egg roll wrappers in half and separate the sheets, making them flat to maintain crispiness.

Fold in the ends of the wrapper and roll it up, using a water and cornstarch mixture as glue.

Heat oil in a pan over medium heat for shallow frying; check if oil is ready by seeing if it bubbles around a chopstick.

After 10 minutes, turn on broil at 400°F for 5 minutes.

Cut the rolls in half to make them thinner for easier rolling.

Prepare rice paper by soaking it in warm water until it softens slightly, but not completely.

Add greens, cucumber, pickled veggies, mint, chives, and pork sausage to the rice paper, then roll it up.

Taste test the spring roll and enjoy.

Equipment Needed

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Dietary

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