Char-broiled Pork Nem Roll Recipe

Prepare aromatics

Mince garlic and shallot finely. Grate carrot and finely chop green onion and cilantro so all components are ready to incorporate.

In a medium bowl combine ground pork, minced garlic, minced shallot, grated carrot, chopped green onion, and chopped cilantro. Mix gently but thoroughly so aromatics are evenly distributed.

Add fish sauce, light soy sauce, brown sugar, ground black pepper, cornstarch, and the lightly beaten egg to the pork mixture. Use your hands or a spoon to fold ingredients together until the mixture is sticky and cohesive (about 1–2 minutes). Chill the mixture in the refrigerator, covered, for 20–30 minutes to firm up — this makes rolling easier and helps flavor meld.

Set up an assembly station: a shallow baking dish or wide bowl of warm water for soaking rice paper, a damp towel, a clean work surface, oil for brushing, and the rice paper wrappers nearby.

Remove chilled pork mixture from refrigerator. Working with one rice paper sheet at a time, fully submerge the rice paper in warm water for 6–8 seconds until pliable but still slightly firm — do not over-soak or it will tear. Lay the softened wrapper on the damp towel.

Place about 2 to 3 tablespoons (roughly 30–45 g) of the pork filling in a log about 4–5 inches long across the lower third of the wrapper. Leave roughly 1–1.5 inches clear on each side for sealing.

Fold the bottom edge of the rice paper up over the filling, then fold both sides toward the center, and roll away from you into a tight cylinder, like rolling a burrito. Press gently to compact. If desired, tie each roll with a small piece of butcher's twine to hold shape during grilling; this is optional if rolls are tight.

Place finished rolls on a parchment-lined tray and cover lightly with a damp towel while you finish assembling the rest. You should get about 8 rolls from the given quantities.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). If using an outdoor charcoal or gas grill, heat until you have steady medium-high heat. Oil the grates or the pan lightly with neutral oil to prevent sticking.

Brush each rice-paper-wrapped roll lightly with neutral oil (or spray) to promote browning and prevent sticking. Place rolls seam-side down on the grill.

Grill rolls for 2–3 minutes per side, turning every 2–3 minutes to develop even char and crispness. Total grilling time should be about 8–10 minutes, until the pork inside is cooked through and the rice paper is golden-brown with some char marks. If you have a meat thermometer, the internal temperature of the pork should reach 160°F (71°C).

If rolls char too quickly before the pork cooks through, move them to a cooler part of the grill or lower the heat and continue cooking until done. Remove rolls to a wire rack or plate and let rest 3 minutes; remove any twine before serving.

While rolls grill, make the dipping sauce: in a small bowl dissolve sugar in warm water. Stir in lime juice and fish sauce until balanced — the sauce should be sweet, sour, salty. Taste and adjust: add more lime for acidity, more sugar for sweetness, or more fish sauce for saltiness.

Stir in minced garlic and thinly sliced chili. Add shredded carrot for a traditional garnish. Keep chilled until serving.

Slice each char-broiled pork nem roll in half on the diagonal (optional) and arrange on a platter with lettuce leaves, mint, cucumber, and pickled daikon/carrot. Serve with the nuoc cham dipping sauce on the side for guests to roll or dip as they like.

Leftovers: refrigerate cooled rolls in an airtight container up to 2 days. Reheat briefly under a broiler or in a hot oven (400°F / 200°C) for 6–8 minutes to re-crisp the rice paper and warm the pork.