Nem Nuong Spring Rolls

My friend's mother showed me how to wrap these summer rolls on her back patio in Hanoi, the humid air thick with the scent of grilling pork and fresh herbs. She worked so quickly, her hands moving like water as she dipped each rice paper and folded it into perfect parcels. That afternoon changed everything I thought I knew about balancing flavors and textures.

Last summer I made these for my birthday dinner, setting up a DIY rolling station so guests could assemble their own. Someone accidentally discovered that adding extra mint and a splash more sauce makes everything sing. Now everyone requests the interactive version whenever they come over.

Ingredients

• 500 g ground pork: The 20% fat content keeps these sausages juicy and prevents them from drying out on the grill
• 3 cloves garlic: Minced finely so the flavor distributes evenly through every bite of pork
• 2 tbsp sugar: Caramelizes beautifully on the grill, creating those gorgeous charred edges
• 1 tbsp fish sauce: The essential umami backbone that makes Vietnamese cuisine so addictive
• 1 tbsp oyster sauce: Adds depth and a slight sweetness that rounds out the pork's flavor
• 1 tbsp cornstarch: The secret ingredient that binds the mixture together for that perfect sausage texture
• 1/2 tsp ground black pepper: Freshly cracked gives the best warm spice notes against the sweet pork
• 1 tbsp neutral oil: Prevents sticking and helps the grill marks develop properly
• 8 large rice paper wrappers: Work with them quickly once softened to avoid tearing
• 100 g rice vermicelli noodles: Cook until just tender, then rinse with cold water to stop cooking
• 1 small cucumber: Julienned into thin matchsticks for effortless rolling
• 1 large carrot: The crunch provides essential texture contrast against the soft noodles
• 8 large lettuce leaves: Romaine offers the best structure, but green leaf works beautifully too
• 1 bunch fresh mint: Vietnamese mint is traditional, but any variety brings that cooling freshness
• 1 bunch fresh cilantro: Add the tender upper stems too, they pack so much flavor
• 3 tbsp fish sauce: The foundation of authentic Vietnamese dipping sauce
• 2 tbsp lime juice: Freshly squeezed cuts through the rich pork and brightens each bite
• 2 tbsp sugar: Dissolve completely before adding other sauce ingredients
• 2 tbsp water: Adjusts the consistency to your perfect dipping thickness
• 1 clove garlic: Let it sit in the sauce for at least 15 minutes to mellow and develop
• 1 small red chili: Slice paper-thin so the heat distributes without overwhelming

Instructions

Prepare the Nem Nuong:

In a large bowl, combine ground pork, minced garlic, sugar, fish sauce, oyster sauce, cornstarch, black pepper, and 1 tbsp oil. Mix thoroughly until sticky and well combined.

Shape the pork sausages:

Wet your hands with water and shape the mixture into 8 sausage-shaped logs, keeping them uniform for even cooking.

Grill the pork:

Preheat a grill pan or grill over medium-high heat. Grill the pork sausages for 10–12 minutes, turning occasionally, until golden and cooked through. Set aside.

Prepare the Dipping Sauce:

In a small bowl, mix fish sauce, lime juice, sugar, and water until dissolved. Stir in minced garlic and sliced chili. Adjust sweetness or acidity to taste.

Prepare the Vegetables and Herbs:

Rinse and dry the lettuce, mint, and cilantro. Julienne cucumber and carrot into thin matchsticks.

Soften the Rice Paper:

Fill a large shallow dish with warm water. Dip a rice paper wrapper into the water for 5–7 seconds, until just pliable.

Layer Your Fillings:

Lay the wrapper on a clean, damp towel. Place a lettuce leaf on the lower third of the wrapper. Top with a small bundle of vermicelli, some cucumber, carrot, and a few mint and cilantro leaves.

Roll and Wrap:

Add one grilled pork sausage. Fold the sides of the wrapper inward, then roll up tightly from the bottom to enclose the filling.

Repeat and Serve:

Repeat with remaining ingredients to make 8 rolls. Serve immediately with dipping sauce.

Save

These rolls have become my go-to for summer gatherings, a shared experience that brings people together around the platter. Something magical happens when everyone's hands are busy, the conversation flowing as freely as the dipping sauce.

Perfecting Your Wrapping Technique

The first few rolls might look a bit messy, but that's absolutely part of the learning process. Work quickly once the rice paper hits the water, and don't be afraid to adjust the filling as you roll. Pretty soon your fingers will know exactly how much pressure to apply.

Making Ahead Like a Pro

Grill the pork sausages up to a day ahead and store them in the refrigerator. Prep all your vegetables and herbs the morning of your gathering, keeping them in separate containers with damp paper towels. This last-minute assembly keeps everything fresh and crisp.

Creative Variations to Try

Once you master the classic version, you'll start dreaming of all the delicious possibilities. The structure of this dish is incredibly forgiving and welcomes all sorts of creative interpretations.

• Add pickled carrots and daikon for extra tang and crunch
• Swap in grilled shrimp or tofu for a lighter version
• Experiment with different herb combinations like Thai basil or perilla

Save

There's something deeply satisfying about wrapping your own food, the tactile connection transforming a simple meal into a memorable experience. Enjoy every fresh, vibrant bite.

Recipe Q&A

→ What is nem nuong?

Nem nuong is a Vietnamese grilled pork sausage made from ground pork mixed with garlic, sugar, fish sauce, and seasonings. The mixture is shaped into logs and grilled until golden and slightly charred, giving it a smoky, savory flavor that pairs perfectly with fresh herbs and vegetables.

→ Can I make nem nuong ahead of time?

Yes, grill the pork sausages up to a day in advance and store them in the refrigerator. Reheat gently before assembling the rolls. The dipping sauce can also be made ahead and keeps well in the fridge for several days.

→ How do I prevent rice paper from tearing?

Don't oversoak the rice paper—just 5–7 seconds in warm water is enough. Work on a damp towel to keep wrappers pliable. If they feel too dry, lightly mist with water. Fill and roll immediately after softening.

→ Can I substitute the pork?

Ground chicken or turkey works well as a lighter alternative. For a vegetarian version, try grilled tofu or marinated mushrooms, though the flavor profile will differ from traditional nem nuong.

→ What other toppings can I add?

Fried shallots add crunch, while pickled carrots and daikon bring sweet-tangy contrast. Some people add sliced banana blossoms or crushed peanuts. Customize with your favorite fresh herbs like Thai basil or perilla.