Grilled Pork Spring Rolls
Grilled Pork Spring Rolls
Ingredients
For the Grilled Pork
- 1 pound pork shoulder, thinly sliced against the grain
- 2 stalks lemongrass, tender white part only, minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for grilling
For the Spring Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 4 ounces vermicelli noodles
- 1 head green leaf lettuce, washed and dried, leaves separated
- 1 cup fresh mint leaves, washed and dried
- 1/2 cup fresh cilantro, washed and dried, leaves only
- 1/4 cup chives, cut into 3-inch lengths
For the Dipping Sauce (Nuoc Cham)
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 red chili, finely minced (e.g., bird's eye chili), optional
- 2 tablespoons roasted peanuts, crushed, for garnish (optional)
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork, minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, brown sugar, sesame oil, and black pepper. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
While the pork marinates, prepare the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 3
Prepare the dipping sauce (Nuoc Cham): In a small bowl, whisk together the fish sauce, granulated sugar, and warm water until the sugar is dissolved. Stir in the lime juice, minced garlic, and minced red chili (if using). Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min
- 4
Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
⏱️ 5 min
- 5
Grill the marinated pork: Place the pork slices on the hot grill in a single layer. Grill for 2-3 minutes per side, or until cooked through and slightly charred. Do not overcrowd the grill; cook in batches if necessary. Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing into smaller, bite-sized pieces if desired.
⏱️ 10 min
- 6
Set up your rolling station: Have a shallow dish or pie plate filled with warm water ready. Arrange the grilled pork, cooked vermicelli noodles, lettuce leaves, mint leaves, cilantro, and chives within easy reach.
⏱️ 5 min
- 7
Assemble the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface.
⏱️ 1 min
- 8
Arrange a small piece of lettuce near the bottom edge of the wrapper, followed by a few mint leaves and cilantro. Add a small handful of vermicelli noodles on top of the herbs. Place a few slices of grilled pork on top of the noodles. Lay 2-3 chive pieces across the pork, allowing them to extend slightly beyond the wrapper if desired for presentation.
⏱️ 1 min
- 9
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper upwards from the bottom to create a compact spring roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min
- 10
Serve the grilled pork spring rolls immediately with the prepared Nuoc Cham dipping sauce. Garnish the sauce with crushed peanuts if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Pork Spring Rolls
For the Grilled Pork
- 1 pound pork shoulder, thinly sliced against the grain
- 2 stalks lemongrass, tender white part only, minced
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil, for grilling
For the Spring Rolls
- 12 rice paper wrappers, 8.5-inch diameter
- 4 ounces vermicelli noodles
- 1 head green leaf lettuce, washed and dried, leaves separated
- 1 cup fresh mint leaves, washed and dried
- 1/2 cup fresh cilantro, washed and dried, leaves only
- 1/4 cup chives, cut into 3-inch lengths
For the Dipping Sauce (Nuoc Cham)
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 1/2 cup warm water
- 2 tablespoons lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 red chili, finely minced (e.g., bird's eye chili), optional
- 2 tablespoons roasted peanuts, crushed, for garnish (optional)
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork, minced lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, brown sugar, sesame oil, and black pepper. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
While the pork marinates, prepare the vermicelli noodles according to package directions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 3
Prepare the dipping sauce (Nuoc Cham): In a small bowl, whisk together the fish sauce, granulated sugar, and warm water until the sugar is dissolved. Stir in the lime juice, minced garlic, and minced red chili (if using). Taste and adjust seasonings as needed. Set aside.
⏱️ 5 min - 4
Preheat a grill or grill pan to medium-high heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
⏱️ 5 min - 5
Grill the marinated pork: Place the pork slices on the hot grill in a single layer. Grill for 2-3 minutes per side, or until cooked through and slightly charred. Do not overcrowd the grill; cook in batches if necessary. Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing into smaller, bite-sized pieces if desired.
⏱️ 10 min - 6
Set up your rolling station: Have a shallow dish or pie plate filled with warm water ready. Arrange the grilled pork, cooked vermicelli noodles, lettuce leaves, mint leaves, cilantro, and chives within easy reach.
⏱️ 5 min - 7
Assemble the spring rolls: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until it is pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface.
⏱️ 1 min - 8
Arrange a small piece of lettuce near the bottom edge of the wrapper, followed by a few mint leaves and cilantro. Add a small handful of vermicelli noodles on top of the herbs. Place a few slices of grilled pork on top of the noodles. Lay 2-3 chive pieces across the pork, allowing them to extend slightly beyond the wrapper if desired for presentation.
⏱️ 1 min - 9
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tightly roll the wrapper upwards from the bottom to create a compact spring roll. Repeat with the remaining wrappers and filling.
⏱️ 15 min - 10
Serve the grilled pork spring rolls immediately with the prepared Nuoc Cham dipping sauce. Garnish the sauce with crushed peanuts if desired.
⏱️ 5 min