Nem Nuong Cuon (Grilled Pork Rice Paper Rolls)
Sticky lemongrass pork patties rolled up with noodles, cucumber and fresh herbs, then dunked in a sharp, sweet dipping sauce.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 mins
- LevelMedium
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the pork, lemongrass, garlic, shallots, fish sauce, sugar and cornflour in a bowl. Knead with your hand for 2 minutes until the mix turns tacky and holds together.
- 2
Cover and chill for 20 minutes so the flavours soak in.
20 min - 3
Shape the mix into 12 short sausages about 8 cm long. Heat the oil in a large frying pan over a medium heat and cook the sausages for 10 to 12 minutes, turning, until browned and cooked through with no pink inside.
11 min - 4
Soak the vermicelli in just boiled water for 5 minutes, then drain and rinse under cold water.
5 min - 5
Fill a wide dish with warm water. Dip one rice paper wrapper for 10 seconds until just soft, lay it on a damp board and arrange a lettuce leaf, a little vermicelli, cucumber, herbs and one sausage near the edge.
- 6
Fold in the sides and roll up tightly. Repeat with the rest, keeping finished rolls under a damp cloth so they do not dry out.
- 7
Pour your ready made nuoc cham (see the base recipe) into 4 small bowls and serve with the rolls for dipping.
Tips
- Do not oversoak the rice paper. It keeps softening on the board, so pull it out while still a little firm.
- Test-fry a small piece of the pork mix and taste it before shaping, then add a splash more fish sauce if needed.
- Use lettuce as a barrier between the sausage and the wrapper so sharp edges do not tear it.
Storing and freezing
Eat the rolls on the day. Cooked sausages keep in the fridge for up to 3 days, or freeze for up to 2 months and reheat until steaming hot all the way through.
Questions
Are these rice paper rolls gluten free?
Yes, as long as your rice paper and fish sauce have no wheat on the label. Most rice paper is rice and tapioca starch, but always check the packet.
Can I use chicken or turkey mince instead of pork?
Yes. Thigh mince keeps the sausages juicy. Breast mince tends to dry out, so add a tablespoon of oil to the mix.
Can I make the rolls ahead?
Roll them up to 2 hours ahead, wrap in damp kitchen paper and cling film, and keep chilled. They go chewy if left longer.
More made with nuoc cham (vietnamese dipping sauce)
Muc Chien Gion (Vietnamese Crispy Squid with Lime)
GFDFEFLaksa Chicken and Rice Noodle Salad
GFDFEFGoi Du Du Tom (Green Papaya and Prawn Salad)
GFDFEFCanh Ga Chien Nuoc Mam (Sticky Fish Sauce Chicken Wings)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.