Ingredients with Measurements:
- 1 lb ground pork
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped scallions
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- 1/2 tsp salt
- 1 package rice paper
- 1 head lettuce, washed and separated
- 1 bunch mint leaves
- 1 bunch cilantro leaves
- 1/2 cup roasted peanuts, chopped
- 1/2 cup pickled carrots and daikon
- 1/4 cup hoisin sauce
- 1/4 cup sriracha sauce
Special Equipment Needed:
- Grill or grill pan
- Mixing bowl
- Wooden skewers
- Serving platter
Step-by-Step Instructions:
1. In a mixing bowl, combine ground pork, shallots, scallions, garlic, fish sauce, sugar, black pepper, and salt. Mix well until all ingredients are evenly distributed.
2. Take a small amount of the mixture and shape it into a small sausage shape. Thread onto a wooden skewer. Repeat until all the mixture is used up.
3. Preheat grill or grill pan to medium-high heat. Grill the skewers for 5-7 minutes on each side, or until fully cooked.
4. While the skewers are grilling, prepare the rice paper by soaking it in warm water until it becomes pliable. Lay it flat on a plate or cutting board.
5. Add a lettuce leaf, a few mint leaves, and cilantro leaves on top of the rice paper.
6. Once the skewers are cooked, remove the meat from the skewers and place it on top of the herbs.
7. Add a small amount of pickled carrots and daikon, and sprinkle with chopped peanuts.
8. Fold the sides of the rice paper over the filling, and then roll it up tightly.
9. Repeat until all the skewers are used up.
10. Serve with hoisin sauce and sriracha sauce for dipping.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes approximately 10-12 rolls
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 14g
- Protein: 10g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Shallots can be substituted with red onions.
- Pickled carrots and daikon can be substituted with sliced cucumbers or shredded cabbage.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different herbs such as Thai basil or parsley.
- Substitute the hoisin sauce and sriracha sauce with peanut sauce or sweet chili sauce.
Tips and Tricks:
- Soak the rice paper in warm water for only a few seconds, as it can become too soft and tear easily.
- Use a damp towel to keep the rice paper moist while assembling the rolls.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storage Instructions:
- Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- To reheat, steam the rolls for a few minutes until heated through.
Presentation Ideas:
- Arrange the rolls on a platter and garnish with additional herbs and chopped peanuts.
Garnishes:
- Additional herbs such as Thai basil or parsley
- Chopped peanuts
Pairings:
- Serve with a side of steamed rice or vermicelli noodles.
Suggested Side Dishes:
- Vietnamese-style coleslaw
- Grilled vegetables
Troubleshooting Advice:
- If the rice paper tears, use an extra layer to wrap the filling.
- If the meat is not sticking to the skewers, wet your hands with water before shaping the meat.
Food Safety Advice:
- Make sure the meat is fully cooked before serving.
- Use a meat thermometer to ensure the internal temperature of the meat reaches 165°F.
Food History:
- Nem nướng thịt nướng xé xắt is a popular Vietnamese street food that originated in the central region of Vietnam.
Flavor Profiles:
- Savory, slightly sweet, and herbaceous with a crunchy texture from the peanuts and pickled vegetables.
Serving Suggestions:
- Serve as an appetizer or as a main dish.
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Region: Vietnamese