Fresh rice paper rolls wrapped around grilled lemongrass pork, herbs, and rice noodles.
Nem nuong cuon combines two Vietnamese classics: grilled lemongrass pork skewers and fresh, uncooked rice paper rolls. The smoky, charred pork wraps up with rice noodles, lettuce, and fresh herbs inside a soft rice paper sheet, dipped in a rich hoisin-peanut sauce. Rolling technique matters here — the rice paper needs just a quick dip in warm water since it continues to soften as you work, and rolling tightly from one side keeps the filling secure without tearing the delicate wrapper.
Serves 4
Combine ground pork, lemongrass, garlic, fish sauce, and sugar. Mix well and let marinate 20 minutes.
Shape the pork into small patties or onto skewers. Grill or pan-sear over medium-high heat, 4-5 minutes per side until charred and cooked through.
Whisk hoisin sauce and peanut butter together, thinning with a little warm water to a dippable consistency.
Arrange rice paper, warm water for dipping, noodles, lettuce, herbs, cucumber, and grilled pork within reach.
Dip a rice paper sheet in warm water for 2-3 seconds, lay flat, and layer lettuce, noodles, pork, herbs, and cucumber near one edge.
Don't oversoak the rice paper — it continues to soften as you assemble the roll.
Fold the sides in, then roll tightly from the filled edge to seal. Serve immediately with the peanut-hoisin dipping sauce.
Dip the rice paper only briefly — a few seconds — since it keeps softening after you remove it from the water.
Don't overfill the rolls; a moderate amount of filling rolls tighter and holds together better.
Grill the pork with real char for the smoky flavor that defines this dish.
Add shrimp alongside the pork for a mixed-protein version.
Use a nuoc cham dipping sauce instead of peanut-hoisin for a lighter, tangier option.
Make vegetarian rolls using marinated tofu instead of pork.
Best eaten fresh within a few hours of rolling; rice paper toughens and the texture suffers if refrigerated for more than a day.
Fresh spring rolls, or goi cuon, are a staple across Vietnam, and pairing them with grilled lemongrass pork reflects a common practice of combining a smoky grilled element with fresh, raw vegetables and herbs in one bite.
It was likely oversoaked before rolling; dip it very briefly since it continues to hydrate and soften on the counter.
They're best assembled close to serving time; if making ahead, cover tightly with a damp towel and plastic wrap to prevent the rice paper from drying out.
Fresh rolls like these use uncooked rice paper wrapped around fillings, while fried spring rolls (cha gio) are wrapped and deep-fried until crisp.
Per serving (260g / 9.2 oz) · 4 servings total
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