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

A detailed, step-by-step guide to making authentic Vietnamese grilled pork spring rolls (Nem Nướng) with a unique shaping technique for perfectly round rolls and a rich, savory soy-peanut dipping sauce. Includes all tips and tricks for success at home.

IntermediateVietnameseServes 8

Printable version with shopping checklist

Source Video
3h 25m
Prep
2h 25m
Cook
42m
Cleanup
6h 32m
Total

Cost Breakdown

Total cost:$44.10
Per serving:$5.51

Critical Success Points

  • • Drying the pork fat properly for texture.
  • • Keeping the meat mixture cold throughout mixing and shaping.
  • • Evenly mixing seasonings and aromatics for balanced flavor.
  • • Proper grilling for juicy, golden spring rolls.
  • • Making the dipping sauce with the right balance of sweet, savory, and nutty.

Safety Warnings

  • • Keep all raw pork and utensils separate from ready-to-eat foods.
  • • Ensure pork is cooked to at least 71°C (160°F) internal temperature.
  • • Be careful when handling hot skewers and oven trays.
  • • If using charcoal grill, soak bamboo skewers to prevent burning.
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