Gỏi Cuốn Nem Nướng (Vietnamese Spring Rolls with Grilled Cured Ground Pork and Crispy Wonton Skin)

With MPM being here this weekend, I wanted him to try more varieties of Vietnamese spring rolls other than the classic poached pork belly and shrimp kind you get at the restaurant. So, I embarked on a journey to make him these kind... grilled pork spring rolls. I know the description is a bit vague so it's better that you read its description. It's uber delicious. Trust me.

The thing with making spring rolls is that you don't have to be exact. If you have other herbs on hand, use it! I didn't have all the herbs I would have liked so I used what I had. I definitely recommend mint.

1/2 package of vermicelli rice noodles
1/2 lb of grilled pork (I bought mine at the asian grocery market and cooked it at home). Click on the link for a recipe to make it at home.
1/2 cup of chopped garlic chives
1/2 cup of bean sprouts
1/2 cup of thai basil leaves
1/2 cup of thinly sliced cucumbers
1 package of wonton wrappers (I didn't use the whole package, use as many as you need - depending on how many spring rolls you make)
1 package of rice paper. I used this brand, Red Rose. With a pair of scissors, I cut the rice paper right in half because I like to roll mini spring rolls. :)

You will also need a bowl of very hot water to dip in the rice paper.

I used this brand of vermicelli noodles and cooked half the package according to instructions. If you can't read it (I can't either), basically drop them in boiling water and take them out when they're tender. It takes about 3-5 minutes with rolling boiling water.

Cook the grilled pork according to package's instructions. When it starts to brown, you're good to turn it over. Remember to let it rest for at least 5 minutes before you cut into it.

It's so handsome. I'm almost in love with the aroma. 

Slice the meat thinly. Yes, like this. It's very hard not to just eat them all in this form. So convenient and bite size. 

Take wonton wrappers and roll it. Like this. Put some canola oil on it. 

For health concerns, I broiled this in the oven on low to get it to crisp. It took about 10 minutes. 

Sweet. 

Here's the set up. 

I cut my rice paper in half, dipped it in the hot water and take it out quickly. It takes a few seconds to soften up. If you use colder water, it will take longer to soften up. I recommend waiting for the rice paper to soften up a bit before you start piling on the ingredients. 

I find it easier to roll w/ half the rice paper since I don't close in the ends. I just simply roll it. 

MPM came over and took the first roll. Voila!

Dinner is served. 

I made a fish sauce* previously to use for the dipping but feel free to make peanut sauce if that's what you prefer. 

Recipe for Vietnamese Fish Dipping Sauce (Nuoc Mam Cham)

1/2 cup of water

2 lime juice

1/2 tsp of distilled vinegar

2 Ts of sugar

3 minced garlic cloves

1 (add more according to your spicy preference) chopped thai chili peppers

1/6th cup of fish sauce (add more or less according to your preference)