Nem Nướng Cuon Grilled Pork Spring Rolls Recipes

NEM NướNG (VIETNAMESE GRILLED PORK SKEWERS)

Steps:

• Blitz the garlic and shallots until fine.
• Add the mince into the food processor with the blitzed garlic and shallots and season with the chicken bouillon powder, salt, sugar, fish sauce and pepper.
• Blitz for 30 seconds or until it forms a paste. Take the paste out and put it in the freezer.
• Finely chop the pork fat.
• Combine 1 tsp sugar with the water and bring to a boil.
• Add the pork fat in and cook for 1 minute, then drain. Mix the pork fat with 1 tsp sugar until the sugar has dissolved.
• Heat up a saucepan on low heat and pour 4 tbsp oil in along with the annatto seeds. Cook for 3 miutes or until the oil has turned red, then drain and leave aside for later.Note: If you prefer a redder Nem Nướng, use more annatto seeds and oil.
• In the food processor, add the frozen mince along with the chicken bouillon powder, 1 tsp sugar, fish sauce, baking soda, potato starch and crushed ice cubes. Blitz for 1 minute or until it resembles a smooth paste.
• Add the first batch of blitzed mince in with the annatto seed oil and blitz for 2 minutes or until well combined, then transfer into a large mixing bowl.
• Combine the mixed paste with the pork fat.
• Make the glaze by mixing together the oil, honey, fish sauce and water. Set aside for later.
• Grab a small handful of Nem Nướng paste and squeeze it around a skewer until it is smooth and has covered 3/4 of its length from the tip down. Try to make them roughly 1 1/2 cm (0.6") thick, otherwise the center will take too long to cook.Tip: Use gloves lightly coated with oil so the mixture doesn't stick to your hands.
• If you're oven grilling the skewers, spread them out on an oven-safe tray lined with foil.
• Cook them on a grill, oven or an oiled pan for 10 minutes, then brush the glaze over them and cook for another 2 minutes or until completely cooked. Make sure to rotate each skewer for an even grill.
• Serve immediately as is with fresh salad and a Vietnamese dipping sauce!

NEM NướNG CUON (GRILLED PORK SPRING ROLLS)

Steps:

• Make the Nem NướngMarinate the meat. In a large mixing bowl, mix together 4 tbsp of ice water, 4 tbsp of fish sauce, and 2 ½ tsp baking powder. Add in the ground pork and mix with your hand thoroughly. Place in a large ziplock bag and marinate for at least 2 hours or overnight.
• Prepare the garlic. Grind the garlic in the food processor until it turns into a paste. Take the garlic out and put it in a separate bowl. Set aside.
• Grind the marinated pork. Fill 1/3 of the food processor with the marinated pork and the pork for 30 seconds until the meat turns into a paste. Remove the meat and continue with the remaining marinated meat until completed.
• Mix in the garlic and roasted rice flour. Gradually mix the garlic and the rice flour with the meat in three different portions. This helps you thoroughly mix in the garlic and the rice flour since the meat will be sticky. Continue mixing until combined.
• Roll the meat into logs. Place about 2 feet sheet of plastic wrap on your work surface. Place one end of the plastic wrap on a kitchen scale. Measure about 0.75 lb of meat on the scale. Then tightly roll the meat in a roll try removing all the air bubbles. When rolling, make sure to leave the two ends of the plastic to wrap like a giant candy. You will need the ends to tighten the meat into a log. Then, twist the ends as tightly as you possibly can then tie the ends with string or a rubber band, and marinate for at least 5 hours or overnight. The tighter you roll and twist the ends the tighter the meat will hold together and be easier for shaping.
• Cook the meat (Option 1 Pan Fry). Smash the meat down to the size of a circle that is 1/2 inch thick and about 5-6 inches in diameter. Cover with a damp paper towel, microwave on each side for 1 minute this will hold the meat together when pan-frying it. On a medium-large skillet, add olive oil and heat to medium-high. Place the meat on the pan and cook for 1 minute on each side or until slightly charred. Vertically, slice the meat into 1 cm slices.
• Cook the meat (Option 2 Grill). On your work surface, cover with a sheet of plastic wrap that is longer than your skewer. Place your meat into a 6-inch rectangle onto the plastic wrap. Place your skewer on top of the meat and then using the plastic wrap, wrap the meat around the skewer pressing tightly to mold the meat. Roll the meat on your work surface to evenly distribute the meat. Preheat your grill to medium heat and generously grease the grill with vegetable oil. Grill the meat for about 15 minutes rotating them every five minutes and brushing the skewers with vegetable oil to prevent them from sticking.
• Wonton Crisp: wrap each wonton wrapper with a stalk of green onion and then seal with vegetable oil. Cook in the air fryer at 350 degrees for 15 minutes. Alternatively, you can heat your skillet on high, fill the bottom of your skillet with vegetable oil, and when the oil reaches 350-365 F fry the wonton wrappers until brown and crispy about 3-4 minutes.
• Garlic Fish Sauce: in a medium bowl, mix together the fish sauce, minced garlic, lemon juice, sugar, and garlic chili paste.
• How to Assemble the Spring RollDip the rice paper in warm water. In a large bowl, or rice paper bowl pour in warm water around 120 F. Dip the rice paper into the water submerging the entire paper, and then lay it on a plate slightly larger than the rice paper.
• Add your vegetables. Place the lettuce, rau ram, tia to, and cucumber on the edge of the rice paper closest to you leaving about 1-2 inches for you to grab onto.
• Add in the wonton crisp. Place the wonton crisp on top of the vegetables.
• Add in the Nem Nướng slice. Place nem nướng on top of the wonton crisp and vegetables.
• Begin rolling the rice paper. Lift the rice paper on the edge closest to you and make your first fold.
• Fold in the left and right edges of the rice paper to seal the ends and prevent the contents from spilling out.
• Continue tightly rolling the roll upward until no more rice paper remains. Use your hands to tightly roll the spring roll and prevent too much air from entering.