Nem Nướng Cuon or Nem Nướng Nha Trang is a beloved spring roll appetizer found in numerous Vietnamese restaurants. If you’ve visited Brodard Restaurant in Orange County, you’re likely already familiar with and fond of these delightful rolls.
What is Nem Nướng Cuon?
Nem Nướng Cuon is a fresh roll, wrapped in rice paper and filled with grilled or baked pork sausage, rice noodles, crunchy vegetables, fresh herbs, and a crispy component made from fried egg roll wrappers. You can easily identify it by the signature orange dipping sauce served on the side.
These fresh spring rolls are perfect for parties, potlucks, or whenever you’re craving something light yet flavorful. They also provide a wonderful opportunity to utilize the abundant herbs flourishing in your garden during spring.
Why We Love Nem Nuong Cuon
The appeal of these spring rolls lies in their delightful mix of textures. You experience the softness of the rice paper, the sweetness of the sausage, the crunch of the fried wrapper inside, and the creaminess of the dipping sauce.
How is Nem Nuong Cuon Served?
In Vietnam, Nem Nuong Cuon is typically served as a deconstructed dish, allowing you to assemble your own rolls. In the United States, however, we are fortunate to receive pre-assembled rolls that are ready to enjoy.
Ingredients You Will Need
For the spring rolls:
- Nem Nuong (Vietnamese pork sausage): You can either make it at home or purchase frozen versions from most Asian grocery stores, which are ready to grill or bake.
- Rice paper: Various brands of rice paper wrappers are available at Asian supermarkets; feel free to choose any brand you prefer.
- Rice vermicelli noodles: These add substance to the rolls. You can use medium-sized rice noodles or bánh hỏi (thin rice vermicelli woven into small, flat sheets).
- Lettuce: Any soft leafy lettuce will work well for easy assembly.
- Cucumber: Cut into thin matchsticks for added crunch.
- Vietnamese herbs: Common varieties include sorrel, perilla, garlic chives, peppermint, and spearmint. Use whatever you can find at the grocery store or have on hand.
- Egg roll wrappers: Also known as spring roll or lumpia wrappers, these are rolled up and deep-fried until golden to provide a crunchy texture inside the roll. Look for them in the freezer aisle of Asian supermarkets.
For the orange dipping sauce:
- Annatto oil: This gives the sauce its distinctive red-orange color and is made by heating neutral oil with annatto seeds, then straining out the seeds.
- Shallots and garlic: These aromatics are sautéed in the annatto oil to enhance their fragrance.
- Glutinous rice: Also known as sweet rice, a small amount helps thicken the sauce. Whole grains are preferred for better flavor and texture, but sweet rice powder can also be used for convenience.
- Ground pork: This adds body and flavor to the sauce.
- Water or unsalted stock: This serves as the liquid base for the sauce.
- Seasonings: Fish sauce and sugar are added for a savory-sweet balance.
Equipment You Will Need
A blender or food processor is necessary to blend all the orange dipping sauce ingredients into a smooth mixture.
How to Make It
Step 1: Prepare the nem nuong sausage
Follow a homemade recipe or use frozen Nem Nuong from Asian grocery stores. Shape it into a flat sheet and grill or bake until caramelized on the outside. Slice into long strips and set aside.
Step 2: Prepare the fillings
Cook the rice noodles, wash the vegetables and herbs, cut the cucumber into thick matchsticks, and deep-fry rolled-up egg roll/lumpia wrappers until golden and crispy.
Step 3: Make the sauce
Gather the sauce ingredients. Sauté everything in a skillet, add the liquid, then transfer to a blender or food processor and blend until smooth.
Step 4: Assemble the rolls
Once all the components are ready, it’s time to roll. Soften a sheet of rice paper by quickly dipping it into room temperature water, then lay it flat on a dry surface. Layer in your sausage, noodles, herbs, cucumber, and crispy wrapper. Roll tightly and serve with the warm dipping sauce on the side.
There are various methods to wrap spring rolls; one way is to expose the leafy lettuce for a more attractive presentation.
FAQs and Pro-Tips
Don’t over-soak the rice paper
When assembling, dip the rice paper quickly into room temperature water. It will continue to soften as you gather your filling ingredients and roll. Over-soaking can make it too sticky and prone to tearing.
Can I make these nem nuong spring rolls in advance?
Yes, you can. While they may stick slightly together when touched, the spring rolls can be easily separated. Just pull them apart slowly to avoid tearing. Alternatively, you can place parchment paper between the rolls for extra safety, though this is usually unnecessary.
Serve immediately or store tightly
If preparing the spring rolls ahead of time, cover them with plastic wrap or store them in an airtight container to prevent the rice paper from drying out. Bring the spring rolls to room temperature before serving.
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