Instant Vietnamese Spring Rolls (Nem Ăn Liền)

Ingredients

• 600 g Beef (lean beef, cut into small cubes or finely minced)
• 400 g Pork Skin (Bì) (frozen pork skin, thawed, rinsed and drained)
• 125 ml White Vinegar (distilled white vinegar)
• 65 g Granulated Sugar (fine white sugar)
• 3 drops Red Food Coloring (optional, for bright red hue)
• 0.25 tsp Salt (fine sea salt)
• 3 pcs Garlic Cloves (thinly sliced; extra cloves for garnish)
• 2 pcs Fresh Red Chili (thinly sliced; adjust to taste)
• 2 tbsp Fish Sauce (Vietnamese nước mắm)
• 1.5 tsp Vegetarian Seasoning Powder (Nêm Chay) (store‑bought or homemade blend of soy sauce, sugar, and spices)
• 0.5 tsp Ground White Pepper (optional, for mild heat)
• 0.5 tsp MSG (Monosodium Glutamate) (optional, enhances umami)
• 2 tbsp Rice Flour (for Thính) (toasted rice flour; can be made by dry‑roasting rice flour)
• 4 tbsp Cooking Oil (neutral oil (vegetable or canola); 2 tbsp for thính, 2 tbsp for quick frying)
• 1 handful Vietnamese Coriander (Rau Gầm) (washed, stems trimmed; for garnish)
• 12 sheets Rice Paper Wrappers (8‑inch round sheets; keep covered with damp cloth)

Instructions

1. Prepare Meat and Pork Skin

   Trim any excess fat from the beef, then cut it into small cubes (about 1 cm). Thaw the frozen pork skin, rinse under cold water, and pat dry. Slice garlic and chili thinly.

   Time: PT10M

2. Make Vinegar Marinade

   In a bowl combine 125 ml white vinegar, 65 g sugar, 0.25 tsp salt, and a few drops of red food coloring. Stir until the sugar dissolves completely.

   Time: PT5M

3. Marinate Meat and Pork Skin

   Place the beef cubes and pork skin into a large container. Pour the vinegar mixture over them, ensuring everything is well‑coated. Cover and refrigerate for 2–3 hours (minimum 2 hours) to let the flavors penetrate and the meat become slightly tangy.

   Time: PT2H30M

4. Blanch Pork Skin

   Bring a pot of water to a rolling boil. Add a slice of ginger, 1 tbsp vinegar, and 1 tsp salt. Drop the marinated pork skin in and blanch for 2 minutes, then immediately transfer to an ice‑water bath to stop cooking.

   Time: PT5M

   Temperature: boiling

5. Drain and Dry Pork Skin

   Remove the pork skin from the ice water, squeeze gently to remove excess water, and spread on a clean kitchen towel to air‑dry for a few minutes.

   Time: PT5M

6. Prepare Seasoning Mix

   In a small bowl combine 2 tbsp fish sauce, 1.5 tsp vegetarian seasoning powder, 0.5 tsp ground white pepper, and 0.5 tsp MSG. Stir until uniform.

   Time: PT3M

7. Toast and Fry Thính

   Heat 2 tbsp oil in a pan over medium heat. Add the rice flour and stir‑fry until golden and fragrant (about 2 minutes). Add the sliced garlic and chili, then pour in the seasoning mix and 1 tbsp fish sauce. Stir‑fry quickly for another 2 minutes.

   Time: PT5M

   Temperature: 180°C

8. Combine All Fillings

   In a large mixing bowl combine the marinated beef, blanched pork skin, the cooked thính mixture, and the remaining sliced garlic and chili. Toss thoroughly so the seasoning coats every piece.

   Time: PT5M

9. Wrap the Rolls

   Lay a rice paper sheet on a damp cloth. Place a small handful of filling (about 2 tablespoons) near the bottom edge, add a few pieces of fresh rau gầm, then fold the sides and roll tightly. Repeat with all sheets.

   Time: PT15M

10. Press and Chill

    Arrange the rolled nem on a tray, place a clean board on top, and weigh down with a heavy plate. Refrigerate for at least 8 hours or overnight so the rolls firm up and the flavors meld.

    Time: PT8H

11. Slice and Serve

    Remove the weight, slice each roll into 2‑3 cm pieces, arrange on a platter, and garnish with extra rau gầm, sliced chili, and a drizzle of fish sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

12 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Beef: Pork, Ground chicken
• Instead of Pork Skin (Bì): Tofu skin (for vegetarian)
• Instead of White Vinegar: Rice vinegar
• Instead of Granulated Sugar: Honey, Brown sugar
• Instead of Red Food Coloring: Beet juice
• Instead of Fresh Red Chili: Bird’s eye chili, Jalapeño
• Instead of Fish Sauce: Soy sauce
• Instead of Vegetarian Seasoning Powder (Nêm Chay): Soy sauce + a pinch of sugar
• Instead of Ground White Pepper: Ground black pepper
• Instead of Rice Flour (for Thính): Ground toasted rice
• Instead of Cooking Oil: Peanut oil, Sunflower oil
• Instead of Vietnamese Coriander (Rau Gầm): Thai basil, Cilantro
• Instead of Rice Paper Wrappers: Spring roll wrappers

Equipment Needed

• Sharp Knife
• Cutting Board
• Mixing Bowls
• Saucepan
• Colander
• Frying Pan / Wok
• Tongs
• Rolling Mat or Clean Cloth
• Heavy Plate or Weight
• Refrigerator

Critical Steps — Do Not Skip

• Marinate meat and pork skin in vinegar mixture for at least 2 hours.
• Press and chill the rolled nem overnight to set their shape.

Chef Tips from the Video

• For a deeper red color, use a few drops of beet juice instead of artificial food coloring.
• A quick flash‑fry of the finished rolls (30 seconds in hot oil) adds a pleasant crispness without losing the tender interior.
• Serve with a dipping sauce of lime juice, fish sauce, sugar, and minced chili for extra zing.

Troubleshooting

Storage

Refrigerator: Store wrapped rolls in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped rolls for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat and pork skin a day ahead for deeper flavor.
• Prepare the toasted rice flour (thính) in advance and store in a sealed jar.
• Wrap the rolls and chill overnight; they taste better after the flavors meld.