Nem Nướng Cuốn (Nem Nướng Rolls)
85% chuẩn vị · Vietnamese
A variation of Nem Nướng Nha Trang where the grilled pork sausage is used as a filling for fresh spring rolls, combined with vermicelli noodles, herbs, and vegetables, offering a lighter and fresher way to enjoy the flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork shoulder400g
- Pork skin80g
- Fish sauce2.5 tbsp
- Sugar1.5 tbsp
- Black pepper1 tsp
- Garlic2 cloves, minced
- Shallots1 tbsp, minced
- Baking powder1 tsp
- Tapioca starch2 tbsp
- Vegetable oil1 tbsp
- Rice vermicelli noodles200g
- Rice paper wrappers1 pack
- Fresh herbs (mint, lettuce, cilantro)Assorted
- Cucumber1/2, julienned
- Peanut dipping sauceAs needed
Các bước
- 1
Prepare the nem nướng mixture: Follow steps 1 and 2 from the Classic Nem Nướng Nha Trang recipe to prepare and shape the pork sausage mixture. Grill or pan-fry the nem nướng until cooked through. Let cool slightly, then slice into thin strips.
- 2
Cook vermicelli noodles: Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- 3
Prepare wrappers: Dip one rice paper wrapper in warm water until pliable.
- 4
Assemble the rolls: Lay the softened wrapper flat. Arrange a small amount of vermicelli noodles, a few strips of nem nướng, fresh herbs, and julienned cucumber in the center. Fold the bottom edge over the filling, then fold in the sides, and roll tightly to form a spring roll.
- 5
Repeat: Continue with the remaining ingredients until all rolls are assembled.
- 6
Serve: Arrange the nem nướng cuốn on a platter. Serve immediately with peanut dipping sauce.
