Nem Nuong Cuon (Grilled Pork Sausage Spring Rolls)

Grilled Pork Sausage (Nem Nuong)

• 1 lb ground pork, partially frozen (keeping it cold keeps the fat from melting so it blends into a paste)
• 2–3 shallots
• 3–4 cloves garlic
• 1 tsp single-acting baking powder
• Tusino curing powder / Bột Nem Nướng (pink curing salt) — a scant amount, for the signature pink color and cured flavor

To Assemble

• Rice paper wrappers
• Lettuce leaves
• Garlic chives
• Cucumber, cut into strips
• Fresh cilantro
• Homemade pickled carrots and daikon
• Fried egg roll wrappers, cut into strips (for crunch)
• Dipping sauce of your choice (nuoc cham or a peanut-hoisin sauce)

Directions

• To a food processor, add the shallots, garlic, and partially frozen ground pork. Keeping the pork cold is important so the fat doesn't melt too quickly and it turns into a smooth paste.
• Add the single-acting baking powder and a little curing salt (this gives the pork its signature color and flavor). Pulse a few times, then blend until everything is fully incorporated.
• Form the mixture into large patties or logs — any size or shape you like. For best flavor, refrigerate/marinate before cooking.
• Grill the nem nuong, getting nice grill marks and cooking the pork all the way through. Let it cool, then slice.
• To roll: dip a sheet of rice paper in cold water and fold one side in. Layer on lettuce, a piece of the grilled pork, garlic chives, cucumber, cilantro, your pickled veggies, and a strip of crispy egg roll wrapper, then roll it up tightly.
• Serve with the dipping sauce.

From Ken on Instagram, a homemade take on Brodard's famous spring rolls. Method transcribed from the video; quantities are approximate (not stated on the reel).