Mama Phan’s Vietnamese Pork Sausage Spring Rolls with Sauce (Nem Nướng Cuốn) THE BEST SPRING ROLLS!

NEM NƯỚNG CUỐN RECIPE:

Ingredients:
Rice paper (three thotties brand)
Egg roll/lumpia wrappers (frozen aisle)
Quê Hương Frozeno pork sausage

Nem nướng sauce:
1/2 lb ground pork
1/2 lb shrimp
1/2 cup three crabs fish sauce
1/2 cup + 2 tbsp sugar
6 cups water
3 tbsp siracha
1/2 cup peanut butter (can sub soybean paste if allergic)
10 cloves garlic
1 shallots
Vinegar (to taste)
Thai Chili pepper
Corn starch mixture (1/2 cup water 4 tbsp water)

Crunchy eggroll wrapper “glue”
1/2 cup water
2 tablespoons cornstarch

Garnishes
Lettuce
Cucumber
Chives
Mint or preferred herbs
Pickled veggies

Instructions
Pork sausage
1. Can grill or bake — if baking, preheat oven to 350 degrees (F)
2. Remove pork sausage from packaging and roll into sausage shape
3. Bake for 20 minutes
4. Slice sausages in half and set aside for assembling

Crispy Eggroll Wrappers
1. Leave wrappers out to thaw or put into microwave for 25 seconds a side
2. Cut the squares diagonally resulting in 2 triangles and then separate the sheets
3. With the two ends of the triangles towards you, fold the edges in to meet eachother and slowly roll - making sure not to roll too tightly
4. Seal by using whites or corn starch and water mixture (1/2 cup water, 2 tablespoons cornstarch)

Nem nướng sauce
1. Turn stove on medium high and add in garlic, ground pork, shrimp until fully cooked
2. Add in all the ingredients listed under sauce besides water and corn starch
3. Once pork and shrimp fully cooked; remove from the pot and grind with a food processor
4. Once pork and shrimp are finely chopped add it back to the pot and stir in 6 cups of water
5. Once sauce is to your liking, slowly stir in corn starch water mixture (whisk cornstarch with some water to prevent chunks) until desired consistency
6. In a shallow pan, on medium, fry the wrappers making sure to turn so both sides evenly cook
7. Place cooked wrappers onto a plate lined with napkin / cooling rack with parchment paper or oil at the bottom

Assembling
Wet rice paper in warm water and set down on rolling surface. Once 80% soft, start rolling in veggies, crunchy stick, pork sausage and chives (if desired)

Recipe notes
1. Roll as you eat or if you’re going to serve the day of. Not good prepared ahead of time as the wrapper will harden

Video production, editing and photos by @editedbymico

SOCIAL MEDIA
IG: @kimberlyphan @theonlymamaphan @editedbymico
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