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Char-broiled Sour Pork Nem Roll Recipe

Name: Summer Rolls Char-Broiled Sour Pork Nem Roll Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 500 g ground pork (lean); 100 g pounded cooked pork (optional for texture); 4 cloves garlic, minced; 3 pcs shallots, finely chopped; 80 g salted/preserved sour pork (nem chua), finely chopped; 2 tbs fish sauce; 1 tsp sugar; 1 tsp ground black pepper; 1 tbs rice vinegar; 2 tbsp chopped fresh cilantro; 1 cup finely shredded carrot; 2 pcs thinly sliced spring onion (green parts); 1 tbs crushed roasted peanuts; 2 tsp neutral oil (for grilling); 12 pcs rice paper wrappers (large); 2 cups water (warm, for softening wrappers); 2 tsp butter or neutral oil (for brushing before char-grill); 3 tbs fish sauce; 2 tbs lime juice; 2 tsp sugar; 3 tbsp water; 1 tsp chopped fresh chili (optional); 1 clove minced garlic; 1 tsp shredded carrot (for garnish)

Inspired by Summer Rolls

Time1h 10m

Serves4

Make Char-broiled Sour Pork Nem Roll Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Nem (Sour Pork) Filling

1 1/8 lb (500 g) ground pork (lean)

3 1/2 oz (100 g) pounded cooked pork (optional for texture)

4 cloves Garlic, minced

3 pcs shallots, finely chopped

2.82 oz (80 g) salted/preserved sour pork (nem chua), finely chopped

2 tbs Fish sauce

1 tsp sugar

1 tsp ground black pepper

1 tbs Rice vinegar

2 tbsp chopped fresh cilantro

1 cup finely shredded carrot

2 pcs thinly sliced spring onion (green parts)

1 tbs crushed roasted peanuts

2 tsp neutral oil (for grilling)

Wrapper & Assembly

12 pcs rice paper wrappers (large)

2 cups water (warm, for softening wrappers)

2 tsp butter or neutral oil (for brushing before char-grill)

Dipping Sauce (Nuoc Cham-style with sour note)

3 tbs Fish sauce

2 tbs ReaLime juice

2 tsp sugar

3 tbsp water

1 tsp chopped fresh chili (optional)

1 clove minced garlic

1 tsp shredded carrot (for garnish)

Method

Pork Nem (Sour Pork) Filling

Prepare aromatics and sour pork

Peel and mince garlic and finely chop shallots. Finely chop the preserved/sour pork (nem chua) into small pieces so it will distribute evenly through the filling.

Combine filling

In a large bowl, place ground pork and pounded cooked pork (if using). Add the chopped preserved sour pork, minced garlic, chopped shallots, fish sauce, rice vinegar, sugar, and ground black pepper. Mix thoroughly with your hands or a spoon until sticky and uniform (2–3 minutes). The vinegar and salt from nem chua should create a gentle sourness; taste a small cooked piece and adjust seasoning if necessary.

Add vegetables and herbs

Fold in shredded carrot, chopped cilantro, sliced spring onion, and crushed roasted peanuts until evenly distributed. Cover and refrigerate for 20–30 minutes to let flavors meld and to make the mixture easier to shape.

Wrapper & Assembly

Soften wrappers

Fill a shallow wide bowl with warm water. Quickly dip one rice paper wrapper into the water for 6–8 seconds until pliable but not falling apart. Lay it flat on a clean damp board or parchment.

Form rolls

Place about 2–3 tablespoons (approx. 25–30 g) of the pork nem filling across the lower third of the softened rice paper, leaving margins. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to form a cylinder. Repeat until all filling is used (makes ~12 rolls). Keep finished rolls covered with a damp towel to prevent drying.

Brush for grilling

Lightly brush each roll with melted butter or neutral oil on all sides to promote browning during char-grilling.

Char-Broiling

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). If using a charcoal or gas grill, ensure grates are clean and well oiled. For indoor, use a stovetop grill pan and lightly oil it.

Char-broil rolls

Brush the grill grates with neutral oil. Place rolls seam-side down and cook 2–3 minutes per side, turning gently with tongs to char evenly. Rotate to get light char marks on each side; total cooking time should be 8–10 minutes. The filling should reach 71°C (160°F) and rice paper should be crisped and slightly blistered. If using a charcoal grill, you can lift briefly to expose to flare for extra char, watching closely to prevent burning.

Resting

Transfer charred rolls to a plate and let rest 3 minutes before serving to let juices redistribute.

Dipping Sauce & Finishing

Make the dipping sauce

In a small bowl combine fish sauce, lime juice, sugar and water. Stir until sugar dissolves. Add minced garlic and chopped chili if using. Adjust balance: more lime or vinegar for sourness, more sugar for sweetness, and more water to dilute if too strong. Top with a little shredded carrot for color.

Serve

Serve char-broiled sour pork nem rolls hot, arranged on a platter with the dipping sauce on the side. Garnish with extra chopped cilantro or crushed peanuts if desired.