Vietnamese Grilled Pork Spring Rolls (Nem Nướng) with Special Soy-Peanut Dipping Sauce

Ingredients

• 1.5 kg Ground pork (with 10-20% fat) (Chill in freezer 1-2 hours before use)
• 500 g Raw pork sausage (giò sống) (Defrosted, still flexible)
• 250 g Pork fat (lard) (Washed with salt, scalded, cut into small cubes)
• 70 g Sugar (For curing pork fat)
• 70 g Purple shallots (Peeled and roughly chopped)
• 50 g Yellow onion (Peeled and roughly chopped)
• 6 cloves Garlic (Peeled)
• 2 tbsp Fish sauce
• 2 tbsp Chicken seasoning powder
• 2 tbsp Condensed milk
• 2.5 tbsp Oyster sauce (2 tbsp for meat, 0.5 tbsp for glaze)
• 2 tbsp Evenly colored oil (annatto oil or neutral oil) (1 tsp for meat, 1 tbsp for glaze)
• 1 tsp Black pepper
• 0.5 tsp Ground coriander
• 0.5 tsp Baking powder
• 3 tbsp Tapioca starch or cornstarch
• 1 tsp Shrimp color (optional, for color) (Or a few drops of annatto oil)
• 1 tbsp Honey (For glaze)
• 1 tbsp Water (For glaze)
• 100 g Minced pork (for dipping sauce)
• 100 g Shrimp (for dipping sauce) (Peeled, deveined, minced)
• 50 g Pork liver (optional, for dipping sauce) (Finely chopped)
• 250 ml Soy sauce (For dipping sauce)
• 100 g Black sauce (thick soy sauce or hoisin sauce) (For dipping sauce)
• 3 tbsp Peanut butter (For dipping sauce)
• 300 ml Coconut water (For dipping sauce)
• 0.5 tbsp Cornstarch (For thickening dipping sauce)
• 1 pack Rice paper (For wrapping)
• 1 bunch each Fresh herbs and vegetables (lettuce, mint, cilantro, cucumber, etc.) (For serving)
• 1 pack Banh hoi (fine rice vermicelli, optional) (For serving)
• 2 pcs Chili (for dipping sauce) (Minced, for serving)
• 2 tbsp Roasted peanuts (for garnish) (Crushed, for serving)

Instructions

1. Prepare Pork Fat

   Wash pork fat with salt, scald with boiling water, and cut into small cubes. Mix with 70g sugar, knead, and let dry in the sun for several hours until translucent (or bake at 120°C for 1.5 hours).

   Time: PT1H30M

   Temperature: 120°C

2. Prepare Aromatics

   Peel and chop purple shallots, onion, and garlic. Pound or process to a fine paste.

   Time: PT10M

3. Mix Seasoning

   In a bowl, combine fish sauce, chicken seasoning powder, condensed milk, oyster sauce, evenly colored oil, pepper, coriander, and baking powder.

   Time: PT5M

4. Prepare Meat Mixture

   Break apart cold ground pork and raw pork sausage in a large bowl. Add the seasoning mixture. Mix briefly by hand. Gradually add tapioca starch or cornstarch and shrimp color (if using). Add the aromatic paste. Mix until sticky and well combined (use a stand mixer if available, mixing on low to high for 5-6 minutes, keeping meat cold).

   Time: PT15M

5. Add Dried Pork Fat

   Add the dried pork fat cubes to the meat mixture. Mix gently until evenly distributed.

   Time: PT3M

6. Chill Meat Mixture

   Cover and refrigerate the meat mixture for 2-4 hours until very cold and firm.

   Time: PT2H

   Temperature: 4°C

7. Shape Spring Rolls

   Oil your hands and a piece of plastic wrap. Take a portion of meat (about the size of a chicken egg), place on plastic, fold over, and roll into a log. Skewer with bamboo stick/chopstick. Repeat for all meat.

   Time: PT15M

8. Prepare Glaze

   Mix honey, water, 0.5 tbsp oyster sauce, and 1 tbsp evenly colored oil (add shrimp color if desired) in a small bowl.

   Time: PT2M

9. Grill Spring Rolls

   Preheat oven to 380°F (193°C). Arrange skewers on a rack over a tray. Bake for 15 minutes per side (30 minutes total). Brush with glaze, then bake each side another 5 minutes (10 minutes total) until golden and cooked through.

   Time: PT40M

   Temperature: 193°C

10. Make Dipping Sauce

    Heat 1 tbsp oil in a pot. Sauté 1 tbsp minced onion and garlic until fragrant. Add minced pork, stir-fry until cooked. Add shrimp and (optional) pork liver, stir-fry until cooked. Add soy sauce, black sauce, peanut butter, coconut water, and 300ml water. Add 2 tbsp sugar, bring to a boil. Simmer until thickened. Puree with mortar or blender, return to pot. Dissolve 0.5 tbsp cornstarch in water, add gradually to thicken. Adjust seasoning to taste.

    Time: PT15M

11. Serve

    Remove spring rolls from skewers. Serve with rice paper, fresh herbs, vegetables, banh hoi (if using), and dipping sauce. Let diners assemble their own rolls.

    Time: PT5M

12. Cleanup

    Wash all bowls, utensils, trays, pots, and wipe down surfaces. Soak skewers and racks if needed.

    Time: PT30M

Nutrition Facts

Calories

420

Protein

22g

Carbohydrates

25g

Fat

26g

Fiber

2g