Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
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Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
Nem Nuong Cuon or Nem Nuong Nha Trang is a spring roll appetizer served in many Vietnamese restaurants. These spring rolls are made with rice paper and filled with Vietnamese grilled / baked pork sausage, lettuce, assorted herbs, a crunchy component made from either fried rice paper wrapper or egg roll wrapper, and served with its signature orange dipping sauce on the side.
In Vietnam, Nem Nuong Cuon is usually served as a deconstructed dish and you assemble your own rolls. Here in the States, we are thankfully given made rolls that we can quickly enjoy.
Below is a recipe for Nem Nuong Cuon and its famous orange dipping sauce. There’s a link to make it from scratch or you can just purchase the premade one in the frozen aisle of Asian supermarkets.
Happy eating!
Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
How to Wrap Vietnamese Grilled/Baked Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Nha Trang)
Vietnamese Pork Sausage Spring Rolls (Nem Nuong Nha Trang)
Ingredients
Instructions
- Make either homemade Vietnamese pork sausage (Nem Nuong) or buy the premade one, available in the frozen aisle of your Asian supermarket. You can grill or bake it at 350°F for a total of 20 minutes, flipping halfway through. Slice into strips then set aside.
- Cut into eggroll/lumpia wrappers into small squares, roll and seal with a beaten egg then deep-fry until crunchy). Set aside.
- Make the sauce: In a medium-size skillet, add pork fat and heat on low to render oil. Add prawn heads, squeezing heads with utensil to release head fat and its orange color. Add minced shallots and garlic. Saute until fragrant. Add water and cook on a low simmer for 10 minutes. Strain and discard solids. Return liquid to a clean skillet. Season to taste with sugar, bouillon powder, and fish sauce. Whisk in sweet rice powder quickly to prevent clumps. Add toasted dried shrimp and peanut butter.
- To assemble: wet a sheet of rice paper lightly and lay it on a flat surface. Fold in one side for a sharp edge. On the sharp edge side, add desired vegetables, leaving the leafy lettuce dangling on the side for a beautiful presentation, fried egg roll wrapper, and a slice of Vietnamese pork sausage. Roll everything up from the bottom to the middle of the rice paper. Tuck in the other side and continue to roll up to seal. Visual instructions above.
Nutrition Facts
Calories
253Fat
16 gSat. Fat
4 gCarbs
14 gFiber
2 gNet carbs
12 gSugar
4 gProtein
13 gSodium
510 mgCholesterol
41 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
