Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped scallions
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 package rice paper
- 1 head lettuce, washed and separated
- 1 bunch mint leaves, washed and separated
- 1 bunch cilantro, washed and separated
- 1/2 cup roasted peanuts, crushed
- 1/4 cup hoisin sauce
- 1/4 cup water
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, shallots, scallions, fish sauce, sugar, cornstarch, black pepper, garlic powder, and salt. Mix well until all ingredients are evenly distributed.
2. Preheat grill or grill pan over medium-high heat.
3. Take a small amount of the pork mixture and shape it into a small sausage shape, about 2 inches long and 1/2 inch thick.
4. Place the sausages on the grill or grill pan and cook for 5-7 minutes on each side, until they are golden brown and cooked through.
5. While the pork is cooking, prepare the rice paper by soaking it in warm water until it becomes pliable.
6. To assemble the rolls, place a piece of lettuce on the rice paper, followed by a few mint leaves and cilantro leaves. Add a few pieces of the cooked pork and sprinkle with crushed peanuts.
7. Roll the rice paper tightly around the filling, tucking in the sides as you go.
8. To make the dipping sauce, mix hoisin sauce and water in a small bowl until well combined.
9. Serve the rolls with the dipping sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes about 10-12 rolls, serving size may vary.
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 11g
Protein: 9g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Chopped onions can be used instead of shallots.
- Any type of nut can be used instead of peanuts.
Variations:
- Add sliced cucumber or carrots to the rolls for extra crunch.
- Use different herbs, such as Thai basil or parsley, for a different flavor profile.
- Add a few drops of hot sauce to the dipping sauce for extra heat.
Tips and tricks:
- Make sure the grill or grill pan is well-oiled to prevent sticking.
- Don't overfill the rolls, or they will be difficult to roll up.
- Keep a bowl of warm water nearby to dip your fingers in when working with the rice paper.
Storage instructions:
Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the rolls in a steamer basket and steam for 2-3 minutes, or until heated through.
Presentation ideas:
Arrange the rolls on a platter and garnish with extra herbs and crushed peanuts.
Garnishes:
Extra herbs and crushed peanuts can be used as garnishes.
Pairings:
These rolls pair well with a light and refreshing salad, such as a cucumber and tomato salad.
Suggested side dishes:
- Vietnamese-style pickled vegetables
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the pork mixture is too wet, add more cornstarch to help bind it together.
- If the rolls are too dry, add more dipping sauce.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Wash all herbs and vegetables thoroughly before using.
Food history:
Nem nướng thịt heo xé is a popular Vietnamese dish that originated in the central region of Vietnam.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of garlic and black pepper. The dipping sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
Serve these rolls as an appetizer or as part of a larger meal.
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Region: Vietnamese