Nem Nuong Cuon (Spring Rolls with Grilled Pork Patties )

Happy Memorial Day weekend! I have a sister now serving in Iraq as well as cousins in the military and I know they miss home made Vietnamese food dearly! We send them pho instant noodles when we can but I know she loves nem nuong cuon so this is a tribute to her and all the men and women in the military service protecting our country and freedom. May God bless and bring them home safely.

Last week, we posted our nem nuong recipe and emphasized its versatility and used it for nem nuong sliders and bun nem nuong and banh mi nem nuong. Our other favorite way to eat nem nuong is nem nuong cuon (spring rolls with grilled pork patties). We defrosted frozen nem nuong the night before in the fridge and just had to get all the fresh veggies and herbs. Now you know why we always have nem nuong in our freezer--delicious and refreshing nem nuong cuon can be made in no time.

Nem Nuong Cuon (Spring Rolls with Grilled Pork Patties)
Printable Recipe

• Grilled nem nuong patties (recipe below--we like ours sausauge shaped for easy rolling, split in half)
  
• 1 package of rice paper wrapper (we love the 3 bamboo brand)
  
• Fried chive rolls (optional)
  
• Lettuce
• Cucumbers, thinly sliced rectangles (about 1 x 3 inches)
• Pickled carrots and daikon
• Mint (rau thom), Cilantro (ngo), Fresh chives (rau he). Other herbs can be substitued such as basil (rau que), perilla (tia to).
  
• Nuoc mam cham (dipping fish sauce)
  
  

Fried chive rolls are optional, but often found at many restaurants and add a great crunch. Quarter large egg roll wrappers or use square wonton wrappers. Place several chives onto wrapper, roll once and then fold over ends. Roll tightly and use an egg wash to seal the wrapper. Fry until golden brown, drain and set aside.

Have all your mis en place of veggies and nem nuong ready. Dip rice paper in luke warm water and place on plate. Wait about 10s or until paper softens to start rolling. First place the lettuce, then cucumber, fried chive roll, and pickled carrots and daikon near the edge of the rice paper closest to you. Roll rice paper over veggies and then fold over each end. Then place some fresh chives and nem nuong and roll tightly. Do not overstuff, you're not making a burrito! :) Use nuoc mam pha as a dipping sauce.


Nem Nuong (Vietnamese Grilled Pork Patties)
Printable Recipes

• 2 lbs. ground pork (you may mix ground turkey or chicken to reduce fat)
• 2 head of garlic (cloves, peeled; we love the intense garlic flavor but use more or less according to taste)
• 1/3 cup sugar
• 1/2 tbs salt
• 1/2 tbs pepper
• 4 tsp or 1 small package of Alsa baking powder
  
• 1/4 cup water
• 1 drop red food coloring or 1 tsp caramel syrup (optional and found in most asian groceries or make your own)

Using food processor, process garlic until fine puree. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In separate bowl, combine baking powder, water, drop of red food coloring or caramel syrup (this adds a very nice color to the pork when grilled) and stir. Mixture will fluff and foam.

Fold the baking powder into mixture and allow meat to chill for about 30 min to 1 hr or longer--the baking powder adds more firmer, bouncier texture. Now you're ready to form the patties. Keep meat mixture in the fridge for a few hours to let it set and easier to handle when forming patties, balls or what I prefer, mini sausages. I find that it's easier to roll in rice paper this way. Keep a bowl of water handy and your hands wet for easy handling.

I use an indoor grill (such as George Foreman) as it's quick, easy to clean, and makes great grill marks. Grill about 4-5 min per side. If you plan to grill on an outdoor grill, form patties around the skewer like a kebab.

Enjoy!! Also check out our nem nuong sliders and bun (vermicelli) nem nuong and banh mi nem nuong.
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