Vietnamese Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Cuon)

What is Nem Nướng Cuon?

Nem Nuong Cuon is a fresh roll (not fried) wrapped in rice paper and filled with grilled or baked pork sausage, rice noodles, crunchy veggies, fresh herbs, and a crunchy component made from fried egg roll wrapper.

You can quickly recognize it when it comes served with its signature orange dipping sauce on the side.

These fresh spring rolls are great for parties, potlucks, or whenever you want something light but flavorful. It’s also a great way to use up the bountiful herbs growing in the garden during spring.

Why We Love Nem Nuong Cuon

What makes these spring rolls so tasty is the mix of textures. You get soft rice paper, sweet sausage, a crispy surprise on the inside, and creamy dipping sauce. Plus, you got all the major food groups assembled in convenient little packages for easy eating.

How to Eat Nem Nuong Cuon?

In Vietnam, Nem Nuong Cuon is usually served as a deconstructed dish. You assemble a roll as you eat. Dip the assembled roll in the sauce and enjoy.

Here in the States, we are thankfully given made rolls that we can quickly enjoy. No assembly required.

Ingredients You Will Need

For the spring rolls:

• Nem Nuong (Vietnamese pork sausage): You can make it at home (I have a recipe for that), or buy frozen ones from most Asian grocery stores. They’re ready to grill or bake.
• Rice paper: There are many brands of rice paper wrapper at Asian supermarket. Feel free to pick up any brand.
• Rice vermicelli noodles: For a more filling roll. You can use medium-sized rice noodles or bánh hỏi (thin rice vermicelli woven into small, flat sheets).
• Lettuce: Use any soft leafy lettuce for easy assembly.
• Cucumber: Cut into thin matchsticks for crunch.
• Vietnamese herbs: Common ones 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 called spring roll wrappers or lumpia wrappers. These are cut into small sheets, rolled up and deep-fried until golden to add crunch inside the roll. Look for them the freezer aisle of Asian supermarkets.

For the orange dipping sauce:

• Annatto oil: This gives the sauce its signature red-orange color. It’s made by heating neutral oil with annatto seeds, then straining out the seeds.
• Shallots and garlic: Aromatics that are sautéed in the annatto oil to bring out their aroma.
• Glutinous rice: Also known as sweet rice. A small amount helps thicken the sauce. I used sweet rice powder before for simplicity, but much prefer the whole grains. It gives the sauce a much better flavor and texture.
• Ground pork: Adds body and flavor to the sauce.
• Water or unsalted stock: The liquid for the sauce.
• Seasonings: Fish sauce and sugar for a savory-sweet balance.

Equipment You Will Need

A blender or food processor to blend all the orange dipping sauce ingredients into a smooth mixture.

How to Make Nem Nuong Spring Rolls

Step 1: Make the nem nuong sausage

You can follow my homemade recipe or use frozen Nem Nuong from most Asian grocery stores. Shape it into a flat sheet, then grill or bake until caramelized on the outside. Slice into long strips, then set aside.

Step 2: Prepare the fillings

Cook the rice noodles, wash the vegetables and herbs, and cut the cucumber into thick matchsticks. Set aside.

Step 3: Make the crunchy filling wrappers

Prepare the spring roll wrappers and deep fry until golden and crispy:

Step 4: 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.