Spring Rolls / Goi Cuon Nem Nuong Recipe
Puffed rice, baby gem lettuce scoops. Fresh herb roll, crunchy egg roll skin, pork sausage, pickled carrot & jicama, Hai Hai sauce.
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Ingredients
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Spring Roll Filling
Spring Roll Wrapping
Hai Hai Sauce
Method
Spring Roll Filling Preparation
- 1
Prepare the Pork Sausage
In a skillet over medium heat, cook the pork sausage until browned and fully cooked. Remove from heat and let cool before shredding or chopping into small pieces.
- 2
- 3
Prepare the Fresh Herbs and Lettuce
Wash and pat dry the fresh herbs. Separate the baby gem lettuce leaves and keep them intact.
Spring Roll Assembly
- 4
Prepare the Wrapping Area
Lay out the crunchy egg roll skins on a clean, flat surface.
- 5
- 6
Roll the Spring Rolls
Carefully roll the egg roll skin over the filling, tucking in the sides as you roll to keep the filling secure. Continue rolling until fully enclosed.
- 7
Add Puffed Rice
Before sealing the last edge of the roll, sprinkle a small amount of puffed rice inside for added crunch.
Hai Hai Sauce Preparation
- 8
Mix the Ingredients
In a small bowl, combine hoisin sauce, peanut butter, lime juice, and water. Stir until smooth and well mixed.
- 9
Add Spice
Add chili flakes to the sauce and mix well. Taste and adjust seasoning if needed.
