20-Min Nem Chua (Vietnamese Pork Rolls)
Fresh pork-and-herb spring rolls with a tangy fish-sauce dip — no cooking required. Assemble and serve cold for a bright, crunchy Vietnamese appetizer that eats like dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 18g
Ingredients
- ½ lb pork belly or tenderloin, thinly sliced
- 10 sheets rice paper wrappers
- 1 cup fresh mint, basil, and cilantro (roughly chopped)
- 3 tbsp crispy shallots or fried onions
- 3 tbsp fish sauce
- 1 whole lime (juiced + zested)
- 1 tbsp sugar
- 1 whole fresh red chili, thinly sliced
Instructions
- 1
Make the dipping sauce: whisk fish sauce, lime juice, sugar, 2 tbsp water, and sliced chili in a bowl until sugar dissolves.
- 2
Dip one rice paper sheet into warm water for 5 seconds until pliable, then lay flat on your work surface.
- 3
Layer a few pork slices, a pinch of fresh herbs, and 1 tsp crispy shallots onto the lower third of the wrapper.
- 4
Fold the sides in, then roll away from you until tight and sealed. Repeat with remaining rice paper and fillings.
- 5
Arrange rolls seam-side down on a plate, scatter any leftover herbs and shallots on top.
- 6
Serve immediately with the fish-sauce dip alongside.
Tools you’ll need
- small bowl
- whisk
- shallow bowl or plate (for water)
- cutting board
- sharp knife
- serving plate
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