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Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon)

These rice paper rolls made with grilled pork sausages and fresh greens make a wonderful appetizer!I admit it–I’ll eat anything rolled in rice paper.  My all-time favorite dish is Pork and Shrimp Fresh Spring Rolls (Goi Cuon) and on its heels is this dish.  I absolutely love all the different tastes and textures of these unique spring rolls: the flavorful and hearty grilled pork sausages, the refreshing lettuce and aromatic herbs, the crunchy cucumbers and the crispy egg roll wrapper is pure genius! Then there’s the slightly chewy and sticky texture of the rice paper encasing all of this goodness.  Add the dipping sauce and you have sensory overload in the most mouth-watering way.  Who doesn’t love this dish!

Notes on the Recipe, Tips and Tricks

Feel free to adjust the sweetness of the dipping sauce to your taste.  If you prefer a sweeter sauce, use 1/2 cup honey instead of the recommended 1/3 cup.  If you’ve had this sauce in the restaurants, it’s definitely on the sweeter side.

These rolls are best when they are freshly made.  The rice paper doesn’t refrigerate or reheat very well.

If you’re making these ahead to serve later, cover the rolls with a damp paper towel to keep the rice paper moist.

Watch the video below for instructions

If you enjoyed this recipe, you may also like: So Simple Spring Rolls (Goi Cuon) and Fresh Spring Rolls with Chinese Sausage (Bo Bia).


for the Dipping Sauce
4 garlic cloves
1 shallot
1 Tbsp vegetable oil
1/2 lb lean ground pork
1/3 cup black bean soy sauce
1/4 cup hoisin sauce
1/3 cup honey
3 Tbsp sweet vinegar (also called sushi vinegar)
3 Tbsp creamy peanut butter
3/4 cup coconut soda
1 Tbsp roasted rice powder
2 tsp tapioca starch
1/8 tsp ground black pepper
2 Tbsp crushed roasted peanuts

for the Spring Rolls
Grilled Pork Sausages
16 egg roll wrappers (Spring Home brand, TYJ Spring Roll Pastry)
1 egg
1 cup vegetable oil (for deep frying)
16 sheets rice paper (Flying Horse brand, size = 22 cm)
16 pieces green leaf lettuce, washed and trimmed
fresh herbs: mint, spicy mint, or cilantro, washed and trimmed
16 sprigs garlic chives, washed and trimmed
1 cucumber cut into 16 thin strips, approximately 5-inches long


Making the Dipping Sauce

Peel the garlic and shallots and chop.

Heat a saucepan over High heat and when hot add the vegetable oil.  Add the garlic and shallots and stir-fry for 15 seconds.

Reduce heat to Medium.  Add pork and cook for 6-7 minutes or until thoroughly cooked.

Add the black bean soy sauce, hoisin sauce, honey, sweet vinegar, peanut butter, coconut soda, roasted rice powder, tapioca starch and ground black pepper.  Stir together and combine well.  As soon as the sauce starts to bubble, turn off the heat and allow to cook for 10 minutes.

Pour sauce into a blender and process for 1 minute until smooth.

Serve the sauce warm topped with the crushed peanuts.

Yields: 3 cups

Making the Crunchy Egg Roll Wrappers

In a small bowl lightly beat the egg with a fork.

Separate the egg roll wrappers.  Take one of the wrappers and lightly brush it with the egg mixture.  Roll the egg roll wrapper up into a tight log.  Brush a bit more of the egg wash on the edges to seal.

Deep fry the egg roll wrappers in vegetable oil for 5 minutes until golden brown.  Place the rolls on a paper towel to soak up the oil and allow to cool.

Alternatively, place the egg roll wrappers on an oiled baking sheet.  Spray some vegetable oil on the rolls.  Bake at 425 degrees Fahrenheit for 12 minutes.  Rotate after 6 minutes so they brown evenly.  Remove from oven and allow to cool.

Yields:  16 rolls

Making the Fresh Spring Rolls

Cut each of the pork sausages in half and then cut in half lengthwise so there’s a total of 16 pieces.

Prepare a plate of fresh greens consisting of green leaf lettuce, fresh herbs, cucumber strips and garlic chives.

Fill a large bowl with warm water.

Dip a sheet of the rice paper in the water wetting it completely.  Shake off the excess water and place the rice paper on your work surface.  Wait for 10 seconds to allow it to soften.

Place a piece of green leaf lettuce on top of the rice paper.  Place a cucumber strip and an egg roll wrapper on top of the lettuce.  Wrap the lettuce around everything making a tight roll.  Wrap the rice paper around the lettuce log and roll about halfway.  Place a piece of the sausage next to the lettuce log.  Roll again covering the sausage with the rice paper.  Fold over each of the ends.  Place a sprig of chive on the rice paper and then finish rolling.  Continue until all rolls are made.

Serve the fresh rolls with the warm dipping sauce.  Enjoy!

Yields: 16 rolls

This unique dipping sauce is the perfect balance of sweet and savory. Check out the recipe and learn what makes it so tasty!


Tools I Love and Use in My Kitchen

*This post contains affiliate links.*

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Egg Rolls (Cha Gio/Nem Ran)

Pork and Shrimp Egg Rolls served with a Sweet and Sour Dipping Sauce | recipe from runaway

This is my Mom’s recipe and I have to say, these egg rolls are the best I’ve tasted.  (Thanks Mom!)  I like the balance of meat–pork and shrimp, and vegetables in the filling.  This recipe uses carrots which is quite common.  The taro root is a differentiating ingredient and adds a nice mealy texture to the egg rolls.  There’s no cabbage in this recipe which I find makes the filling wet and gives the egg rolls that funny (you know!) smell.

Notes on the Recipe, Tips and Tricks
  • Make sure to remove any excess water from the noodles and vegetables.  Adding 2 teaspoons of cornstarch to the filling helps to absorb any excess moisture.  This helps to reduce the chance of egg rolls popping and exploding when deep frying.  (We don’t want any oil splatters or burns!)
  • Peel off a small stack, about 5-7 egg roll wrappers at a time, fold in half to form two triangles, and then using scissors cut along the folded line.  I cut the entire package first.  When rolling, I take one of the small stacks, peel off the individual wrappers and then make the egg rolls.  To keep the unrolled wrappers moist, cover with a damp paper towel.
  • When I am short on time, I make the filling the night before and then refrigerate.  The next day, I roll and fry.
  • Any leftover egg rolls can be refrigerated and then reheated in a toaster oven.  They’re just as delicious as freshly fried!
  • Strive to have the same amount of filling in each egg roll.  Also prior to rolling, evenly distribute the filling forming a small log on the wrapper.  This way you will have an even amount of meat and wrapper and they will all cook at the same time.
  • Don’t let the egg rolls sit too long before frying.  The wrapper will get moist from the filling.
  • Make sure to use enough oil to completely immerse the egg rolls when deep frying.  If you use too little oil, the egg rolls will not brown evenly.
  • I find the egg rolls cook faster when deep frying in a single layer.  Double stacking or over-filing the fryer increases the cooking time.
  • I love the taste of peanut oil!  The egg rolls brown up really nicely and quickly with this oil.
  • If you don’t have an electric fryer, deep fry the egg rolls in a saucepan or wok.  Use a thermometer to get the right temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon) and Grilled Shrimp, Egg Rolls and Rice Vermicelli (Bun Cha Gio Tom Nuong).


1 lb ground pork or country style rib pork pieces
1/2 lb shrimp, peeled and deveined
1/2 lb carrots
1/4 lb yellow onions
1/2 lb taro root (fresh or frozen)
1-1.8 oz package bean thread noodles
2 tsp salt
2 tsp sugar
1/2 tsp ground black pepper
2 tsp cornstarch (optional)
1 package egg roll wrappers (25 square sheets per package)
1 Tbsp cornstarch + 1 Tbsp water
vegetable oil for deep frying


Peel skins off carrots and taro root and rinse with water.  Pat thoroughly dry with a paper towel.  If using frozen taro root, cut into smaller chunks.  Use a stand mixer with a shredder attachment to finely shred the taro root and carrots.  Alternatively, use a food processor or mandoline to achieve the fine shreds.  Finely dice the onions.

Mince the shrimp by hand or use a meat grinder attached to the stand mixer.  If using pork pieces, grind the pork using the meat attachment as well.

Soak the noodles in warm water for 10 minutes to soften.  Blot the noodles dry using a paper towel.  Using scissors, cut noodles into short strands.

In a large bowl, combine the pork, shrimp, carrots, onions, taro root, noodles, sugar, salt, ground black pepper and optionally cornstarch.  Mix all ingredients well.  (I use my hands and this takes approximately 2 minutes.)

In a small bowl, combine the cornstarch and water and stir until smooth.  We will use this mixture later to seal the wrapper.

See above for tips on cutting and peeling the egg roll wrappers.  Place a single wrapper triangle on a cutting board so the point is on top and the longest side of the triangle is closest to you.  Place 1 heaping tablespoon of filling on the wrapper centering it along the bottom edge of the wrapper.  Fold the left and right sides of the wrapper over the filling.  (The two folded sides should meet in the middle of the roll.)  Take the bottom edge and fold it over and then roll gently away from you.  Use firm pressure but don’t roll too tightly or the wrapper will tear.  When there’s just a 1/2-inch triangle section of wrapper left, dip a finger in the cornstarch/water mixture and dab the top triangle with the “glue”.  Finish rolling, sealing the wrapper edge well.  Roll a batch of a dozen egg rolls and the fry per below.

Heat the oil to 375 degrees Fahrenheit in an electric fryer or saucepan.  Place the egg rolls into a fryer basket with the seam side down.  Put the basket in the oil so that it partially covers the egg rolls.  Hold the basket in place for 10 seconds.  (This seals the edges of the egg roll.)  Now release the basket into the oil completely.  Deep fry for 10-12 minutes until they are golden brown.  If you like them crispier, fry for 13-15 minutes.  Remove the egg rolls from fryer and place on paper towels to absorb the excess oil.

Serve with your favorite dipping sauce as an appetizer.  Optionally serve with rice noodles, fish sauce dipping sauce, and fresh greens and herbs.

Tools I Love and Use in My Kitchen

Yields:  35-40 egg rolls

*This post contains affiliate links.*

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Vegetarian Spring Rolls (Bi Cuon Chay)

I love these vegetarian spring rolls even more than the meaty version with pork and shrimp. These refreshing rolls are a vegetarian’s delight with jicama, yams, carrots, tofu and bean thread noodle tossed in fragrant roasted rice powder.  If you’ve never had roasted rice powder, this is a wonderful recipe for you to be introduced to this ingredient.  It’s wonderfully aromatic and adds an interesting texture to foods.

This recipe makes a generous amount of spring rolls and is perfect for sharing.  Make them as appetizers for your next party.  Because of the rice paper, the rolls dry-out quickly so they are best if consumed within the day.  Serve these tasty rolls with the Honey Soy Dipping Sauce.

Watch the video below for instructions.


1 head butterleaf lettuce
1 bunch cilantro
4-5 Persian cucumbers

12 oz extra firm tofu + 2 tsp vegetable oil
2 packages bean thread noodle (approximately 1.4 oz each)
1 medium jicama, 1 lb
1 large yam, 3/4 lb
2 cups shredded carrots
2 tsp vegetable oil
2 tsp minced garlic
1/3 cup water
1 tsp salt
1/4 tsp black pepper
1-3 oz package roasted rice powder

25-30 sheets rice paper


Trim and wash the lettuce, cilantro and cucumbers.  Slice the cucumbers into thin strips.  Chill in the refrigerator until you’re ready to make the spring rolls.

To Make the Filling

Remove tofu from packaging.  Blot the tofu with paper towels to remove any remaining water.  Cut into thin slices, approximately 1/4-inch thick.

Heat a large skillet over medium high heat.  Add vegetable oil and coat the skillet evenly.  Cook tofu slices until lightly brown, approximately 5 minutes.  Flip the tofu and cook on the other side for another 5 minutes.  Remove and allow to cool.  Cut tofu into thin strips and set aside for now.

Put the bean thread noodle into a salad spinner.  Pour in hot water covering the noodles completely.  Stir the noodles to break  up the bundles.  Allow the noodles to soak in the hot water for 8 minutes.  Drain and rinse several times with cold water.  Shake off the excess water.  Spin the noodles in the salad spinner to remove more water.  Using scissors, cut the noodles into shorter strands.  Spread the noodles on a large plate and allow to air dry further.

Remove the skin from the jicama and cut into thin slices approximately 1/8-inch thick and then julienne.  Repeat the same process for the yam.  Try to keep the strips approximately the same size and thickness.

Heat a large wok over high heat and then add vegetable oil.  Add minced garlic and stir fry for 5 seconds.  Add the julienned jicama and yams and toss together.  Add the water.  Stir fry for 5 minutes.  Add the carrots, salt and black pepper.  Stir fry for another 5-6 minutes.  The vegetables should still have a crunch.  Remove the wok from the stove and allow the vegetables to continue cooking in the wok.  Let the vegetables gradually cool, approximately one hour.

Add the tofu and noodles to the stir-fried vegetables.  Sprinkle the roasted rice powder and then mix everything together well.

To Make the Spring Roll

Dip a piece of rice paper into warm water making sure to wet the entire sheet.  Gently shake off excess water and lay the rice paper on a cutting board.  Wait 10-20 seconds for the rice paper to soften.  (Time varies depending on the type of rice paper you use.)

Put a small amount of the filling on the rice paper.  Place a piece of lettuce on top of the filling and then add a cucumber strip and cilantro sprigs.  Carefully pull the lower edge of the rice paper up and over the filling.  Tuck the filling under the folded rice paper and gently roll halfway.  Fold the ends over and then finish rolling making sure all filling is tightly wrapped in the rice paper.  When rolling use gentle pressure.  Rolling with a firm hand will cause the rice paper to split.

Set the spring roll on a plate.  Cover with a damp paper towel.  Continue rolling until all ingredients are used.

Serve with your favorite dipping sauce or try the Honey Soy Dipping Sauce.

Yields: 25-30 rolls

Save some of the filling and toss with fresh greens to make a delicious and healthy salad. Yum!

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Honey Soy Dipping Sauce (Nuoc Cham)

Just a few ingredients whisked together–it doesn’t get any easier than this!  This sweet, savory and tangy sauce makes an amazing dipping sauce for spring rolls and lettuce wraps, a tasty marinade for meats or a wonderful condiment for rice or other foods.  It’s a great alternative to the sauces made with fish sauce if you’re looking for a vegetarian option.  Try it as a salad dressing.  It’s delish!

This sauce goes perfectly with the Vegetarian Spring Rolls.

Watch the video below for instructions.


1/4 cup water
1/4 cup rice vinegar
1/4 cup tamari or soy sauce
1/4 cup honey
1 Tbsp sesame oil
toasted sesame seed


Whisk the first five ingredients together combining well.  When serving, give it a quick stir and then sprinkle with sesame seeds.  Refrigerate any remaining sauce and consume within the week.

Yields: 1 cup

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Dipping Sauce for Spring Rolls (Nuoc Tuong)

Addicted to the sauce that accompanies spring rolls?  Yes, it’s so delicious and this recipe is the perfect combination of sweet and tangy.  Make this sauce in minutes–it’s that easy.

Watch the video below for instructions.


1/2 cup diced onions
3 cloves diced garlic
1-14 oz jar hoisin sauce
1-14 oz jar plum sauce
1/2 cup creamy peanut butter


Sauté diced onions and garlic over medium heat until soft, approximately 3-4 minutes.  Add sauces and peanut butter.  Stir until all ingredients are well-blended.  Remove from heat and spoon into dipping bowls.  Sauce is delicious served warm.  Garnish with pickles and crushed peanuts.

Sauce can be stored in refrigerator for up to a month.

Yields:  32 oz

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