Nem Nuong Spring Rolls (Printable)

Vibrant Vietnamese rolls featuring grilled pork sausage, fresh herbs, and crisp vegetables wrapped in delicate rice paper with savory dipping sauce.

# What You Need:

→ Grilled Pork Sausage (Nem Nuong)

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→ Spring Roll Assembly

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→ Dipping Sauce (Nuoc Cham)

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# Steps:

01 - Combine ground pork, minced garlic, sugar, fish sauce, oyster sauce, cornstarch, black pepper, and oil in a large bowl. Mix thoroughly until the mixture becomes sticky and well combined.
02 - Wet hands with water and shape the pork mixture into 8 sausage-shaped logs. Preheat grill pan or grill over medium-high heat. Grill sausages for 10-12 minutes, turning occasionally, until golden brown and cooked through completely.
03 - Whisk fish sauce, lime juice, sugar, and water in a small bowl until sugar dissolves. Stir in minced garlic and sliced chili. Taste and adjust sweetness or acidity as needed.
04 - Rinse and thoroughly dry lettuce leaves, mint, and cilantro. Julienne cucumber and carrot into thin strips. Arrange all vegetables and herbs on a platter for easy assembly.
05 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into water for 5-7 seconds until pliable but not soggy. Lay wrapper on a clean, damp towel.
06 - Place lettuce leaf on lower third of wrapper. Top with vermicelli, cucumber, carrot, mint, and cilantro. Add one grilled sausage. Fold sides inward, then roll tightly from bottom to enclose filling completely.
07 - Repeat assembly process with remaining ingredients to make 8 rolls. Serve immediately with prepared dipping sauce on the side.

# Expert Advice:

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  • The contrast between warm grilled pork and cool crisp vegetables creates that perfect balance Vietnamese cuisine is famous for
  • Everyone gets to customize their own roll at the table which makes it the most interactive dinner party food
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  • Rice paper keeps softening after you dip it so work fast once it hits the water
  • The dipping sauce tastes better after sitting for 15 minutes so make it first
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  • Wet your hands before shaping the pork logs so the mixture doesnt stick to your fingers
  • Grill the pork over real charcoal if possible for that authentic smoky flavor

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