Air Fryer Vietnamese Lemongrass Pork & Fresh Rolls
Air Fryer Vietnamese Lemongrass Pork & Fresh Rolls
Ingredients
For the Lemongrass Pork
- 1 1/2 pounds pork shoulder, sliced thinly
For the Marinade
- 2 tablespoons CHIN-SU Fish Sauce
- 2 1/2 tablespoons brown sugar
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons neutral oil
- 3 tablespoons shallots, minced
- 2 tablespoons garlic, minced
- 2 tablespoons lemongrass, minced
- 1/2 teaspoon white pepper
For the Fresh Rolls
- 9 rice papers
- 6 lettuce leaves
- 2 Persian cucumbers, julienned
- 1/2 cup Vietnamese pickled carrot and radish, as needed
- 1 handful vermicelli noodles, cooked according to package directions
- 1/4 cup fresh mint leaves
- 1 sheet parchment paper, for air fryer
- 1 tablespoon water, for air fryer
For the Nuoc Cham
- 1 cup warm water
- 1/4 cup CHIN-SU Fish Sauce
- 3 garlic cloves, crushed
- 1 lime, juiced
- 1/3 cup sugar
- 5 Thai chilies, chopped
For Serving
- 1 tablespoon CHIN-SU Hot Sauce, as needed
Instructions
- 1
Slice the pork shoulder or pork butt into thin pieces, about 1/4-inch thick. In a medium bowl, combine all marinade ingredients: CHIN-SU Fish Sauce, brown sugar, dark soy sauce, oyster sauce, neutral oil, minced shallots, minced garlic, minced lemongrass, and white pepper. Add the sliced pork to the marinade and mix well to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 10 min
- 2
While the pork is marinating, prepare the Nuoc Cham. In a separate bowl, combine warm water, CHIN-SU Fish Sauce, crushed garlic cloves, lime juice, sugar, and chopped Thai chilies. Stir thoroughly until the sugar completely dissolves. Set aside.
⏱️ 5 min
- 3
Prepare the fresh roll fillings. Cook the vermicelli noodles according to package directions, then drain and set aside. Julienne the Persian cucumbers. Have the lettuce leaves, Vietnamese pickled carrot and radish, and fresh mint leaves ready.
⏱️ 15 min
- 4
Preheat your air fryer to 400°F. Place a parchment paper liner in the air fryer basket and add about 1 tablespoon of water underneath the liner. This helps keep the pork juicy and aids in cleanup. Arrange the marinated pork slices in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook the pork in batches.
⏱️ 2 min•🌡️ 400
- 5
Air fry the pork at 400°F for about 13 minutes, flipping the pork halfway through the cooking time. The pork should be nicely caramelized and cooked through. Once cooked, remove the pork from the air fryer and let it rest briefly for 2-3 minutes. Then, slice the pork into smaller, roll-friendly pieces.
⏱️ 13 min•🌡️ 400
- 6
To assemble the rolls, fill a shallow dish with warm water. Briefly dip 3 rice papers in the water, one by one, until pliable (about 10-15 seconds each). Lay the first rice paper on a clean, damp surface, then slightly overlap the second and third rice papers next to it to create a larger surface for rolling. Layer the ingredients towards one end of the stacked rice papers, starting with a lettuce leaf, followed by julienned Persian cucumbers, Vietnamese pickled carrot and radish, a small amount of vermicelli noodles, a generous portion of the sliced lemongrass pork, and a few fresh mint leaves.
⏱️ 10 min
- 7
Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, creating a firm fresh roll. Repeat this process for the remaining rolls and fillings.
⏱️ 5 min
- 8
Serve the freshly made Air Fryer Vietnamese Lemongrass Pork & Fresh Rolls immediately with the prepared Nuoc Cham for dipping and a side of CHIN-SU Hot Sauce for an extra kick.
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Vietnamese Lemongrass Pork & Fresh Rolls
For the Lemongrass Pork
- 1 1/2 pounds pork shoulder, sliced thinly
For the Marinade
- 2 tablespoons CHIN-SU Fish Sauce
- 2 1/2 tablespoons brown sugar
- 2 teaspoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons neutral oil
- 3 tablespoons shallots, minced
- 2 tablespoons garlic, minced
- 2 tablespoons lemongrass, minced
- 1/2 teaspoon white pepper
For the Fresh Rolls
- 9 rice papers
- 6 lettuce leaves
- 2 Persian cucumbers, julienned
- 1/2 cup Vietnamese pickled carrot and radish, as needed
- 1 handful vermicelli noodles, cooked according to package directions
- 1/4 cup fresh mint leaves
- 1 sheet parchment paper, for air fryer
- 1 tablespoon water, for air fryer
For the Nuoc Cham
- 1 cup warm water
- 1/4 cup CHIN-SU Fish Sauce
- 3 garlic cloves, crushed
- 1 lime, juiced
- 1/3 cup sugar
- 5 Thai chilies, chopped
For Serving
- 1 tablespoon CHIN-SU Hot Sauce, as needed
Instructions
- 1
Slice the pork shoulder or pork butt into thin pieces, about 1/4-inch thick. In a medium bowl, combine all marinade ingredients: CHIN-SU Fish Sauce, brown sugar, dark soy sauce, oyster sauce, neutral oil, minced shallots, minced garlic, minced lemongrass, and white pepper. Add the sliced pork to the marinade and mix well to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 10 min - 2
While the pork is marinating, prepare the Nuoc Cham. In a separate bowl, combine warm water, CHIN-SU Fish Sauce, crushed garlic cloves, lime juice, sugar, and chopped Thai chilies. Stir thoroughly until the sugar completely dissolves. Set aside.
⏱️ 5 min - 3
Prepare the fresh roll fillings. Cook the vermicelli noodles according to package directions, then drain and set aside. Julienne the Persian cucumbers. Have the lettuce leaves, Vietnamese pickled carrot and radish, and fresh mint leaves ready.
⏱️ 15 min - 4
Preheat your air fryer to 400°F. Place a parchment paper liner in the air fryer basket and add about 1 tablespoon of water underneath the liner. This helps keep the pork juicy and aids in cleanup. Arrange the marinated pork slices in a single layer in the air fryer basket, ensuring not to overcrowd it. You may need to cook the pork in batches.
⏱️ 2 min•🌡️ 400 - 5
Air fry the pork at 400°F for about 13 minutes, flipping the pork halfway through the cooking time. The pork should be nicely caramelized and cooked through. Once cooked, remove the pork from the air fryer and let it rest briefly for 2-3 minutes. Then, slice the pork into smaller, roll-friendly pieces.
⏱️ 13 min•🌡️ 400 - 6
To assemble the rolls, fill a shallow dish with warm water. Briefly dip 3 rice papers in the water, one by one, until pliable (about 10-15 seconds each). Lay the first rice paper on a clean, damp surface, then slightly overlap the second and third rice papers next to it to create a larger surface for rolling. Layer the ingredients towards one end of the stacked rice papers, starting with a lettuce leaf, followed by julienned Persian cucumbers, Vietnamese pickled carrot and radish, a small amount of vermicelli noodles, a generous portion of the sliced lemongrass pork, and a few fresh mint leaves.
⏱️ 10 min - 7
Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, creating a firm fresh roll. Repeat this process for the remaining rolls and fillings.
⏱️ 5 min - 8
Serve the freshly made Air Fryer Vietnamese Lemongrass Pork & Fresh Rolls immediately with the prepared Nuoc Cham for dipping and a side of CHIN-SU Hot Sauce for an extra kick.