Nem Chưa (Sour Pork Spring Rolls)
Fresh, tangy Vietnamese spring rolls stuffed with garlicky soured pork, herbs, and crispy rice—no cooking the pork required. The sour cure happens as you assemble, ready to eat in minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 18g
Ingredients
- ½ lb pork shoulder or butt, thinly sliced
- ½ cup white vinegar
- 4 cloves garlic cloves, minced
- 1 tbsp granulated sugar
- 8 sheets rice paper (bánh tráng nướng)
- 1 loosely packed cup fresh mint, cilantro, and perilla (or basil), torn
- ¼ cup crispy fried shallots or chả cốm (optional but recommended)
Instructions
- 1
Place pork slices in a bowl with white vinegar, minced garlic, sugar, and a big pinch of salt.
- 2
Toss well to coat. Let sit for 10 minutes—the pork will soften and turn slightly opaque as the acid cures it.
- 3
Fill a shallow bowl with warm water. Dip each rice paper 1–2 seconds until pliable, then lay flat on a clean counter.
- 4
Layer 2–3 pork slices and 1 tbsp herbs in the center of each sheet, leaving 1 inch on sides and bottom.
- 5
Fold the bottom up over filling, tuck in the sides, and roll tightly. The sticky rice paper seals itself.
- 6
Arrange rolls seam-side down on a plate. Sprinkle crispy shallots on top and serve with extra vinegar and chili sauce for dipping.
Tools you’ll need
- medium mixing bowl
- shallow dipping bowl
- clean counter or cutting board
- kitchen knife
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