Grilled Vietnamese Pork Sausage Rice Paper Rolls with Peanut-Hoisin Dip

By Sprig Originals ✓ · cooked up in Sprig

Springy, sweet-savory grilled pork sausage — made from scratch with ground pork, sugar and a whisper of baking soda for that signature bouncy snap — rolled up cold with lettuce, mint and rice noodles, then dunked in a thick peanut-hoisin sauce. This is the Vietnamese appetizer that disappears fastest at the table, and the only hard part is remembering to chill the pork.

Ingredients

• 1 lb ground pork (20–25% fat)
• 2 tbsp granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp fish sauce
• 1 1/4 tsp kosher salt
• 4 cloves garlic, finely grated
• 1 small shallot, finely grated
• 1/2 tsp ground white pepper
• 1 tbsp cornstarch
• 1 tbsp toasted rice powder (optional)
• 2 tbsp ice water
• 1 tbsp neutral oil, plus more for brushing

• 1/3 cup hoisin sauce
• 3 tbsp creamy peanut butter
• 1 tbsp tomato paste
• 2 tsp granulated sugar
• 2 tsp rice vinegar
• 1 clove garlic, minced
• 2 tsp neutral oil
• 1/2 cup water, plus more as needed
• 2 tbsp roasted peanuts, coarsely crushed
• 1 tsp chili garlic sauce, to taste

• 12 sheets round rice paper wrappers (8-inch)
• 4 oz thin rice vermicelli noodles
• 1 head butter or leaf lettuce, ribs removed
• 1 cup mint leaves
• 1 cup cilantro sprigs
• 1/2 cup Thai basil or perilla leaves (optional)
• 1 medium cucumber, cut into thin batons
• 1 cup carrot, julienned
• 12 bamboo skewers, soaked 30 minutes

Instructions

1. Make the sausage paste: In a bowl, toss the ground pork with the sugar, baking soda, baking powder, fish sauce, salt, garlic, shallot and white pepper until evenly coated. Cover and refrigerate at least 4 hours and up to 24 — this cure is what gives nem nuong its bouncy, ham-like snap. Don't skip it.
2. Spread the cured pork on a plate and freeze for 15 minutes, until very cold but not frozen solid. Transfer to a food processor with the cornstarch, toasted rice powder (if using), ice water and 1 tablespoon oil.
3. Pulse 10 times to break it up, then run the processor for 45–60 seconds, scraping down twice, until the pork turns into a smooth, sticky, pale paste that clings together in one mass. If the bowl feels warm at any point, stop and chill everything for 10 minutes before continuing. Refrigerate the paste 30 minutes.
4. Meanwhile, make the sauce: Warm the 2 teaspoons oil in a small saucepan over medium heat, add the minced garlic and cook 30 seconds until fragrant. Whisk in the hoisin, peanut butter, tomato paste, sugar, vinegar and 1/2 cup water. Simmer 3–4 minutes, whisking, until glossy and thick enough to coat a spoon. Thin with water 1 tablespoon at a time if needed, then cool and stir in chili garlic sauce. Top with crushed peanuts just before serving.
5. Cook the noodles: Boil the vermicelli 3–4 minutes until tender, drain, rinse under cold water and drain very well. Arrange the noodles, lettuce, herbs, cucumber and carrot on a large platter so rolling goes fast.
6. Shape the sausage: Rub your hands with oil. Divide the chilled paste into 12 portions (about 1 1/2 tablespoons each) and mold each around the top third of a soaked skewer into a 3-inch log about 3/4 inch thick, pressing firmly so it grips. Brush all over with oil. Chill until ready to grill.
7. Grill over direct medium-high heat (about 425°F) with the grates scraped and oiled, 8–10 minutes total, turning every 2 minutes, until lightly charred in spots and firm with an internal temperature of 160°F. Indoors, broil on a foil-lined sheet 6 inches from the element, 4–5 minutes per side. Let rest 3 minutes, then slide the sausages off the skewers.
8. Roll: Dip one rice paper sheet in a wide bowl of warm water for 3–5 seconds — it should still feel slightly stiff; it keeps softening on the board. Lay it flat, place a piece of lettuce on the lower third, then a small nest of noodles, a few herb leaves, cucumber and carrot, and one grilled sausage laid across the top.
9. Fold the bottom edge up over the filling, fold in both sides tightly, then roll up firmly into a snug cylinder. Set seam-side down on a lightly oiled plate and don't let the rolls touch each other. Repeat with the remaining wrappers.
10. Serve immediately at room temperature, whole or halved on the diagonal, with the peanut-hoisin sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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