Vietnamese Pork Sausage Spring Rolls with Orange Dipping Sauce (Nem Nuong Cuon)

Step 1

Make either homemade Vietnamese pork sausage (Nem Nuong) or buy the premade one, available in the frozen aisle of your Asian supermarket. Shape it into a flat sheet, then grill or bake until caramelized on the outside (350°F for 15 minutes, flipping halfway). Slice into long strips, then set aside.

Step 2

Cook the rice noodles, wash the vegetables and herbs, and cut the cucumber into thick matchsticks. Set aside.

Step 3

Cut into egg roll or lumpia wrappers into 4 small squares. Roll up and seal with a optional paste (equal part flour and water) or simply press together to keep the roll from unrolling. Deep-fry in batches with seams down until light brown and crispy (350°F for about 2-3 minutes).

Step 4

Heat annatto oil in a skillet over medium-high heat. Add shallots and garlic, and sauté until fragrant, about 1 minute. Stir in glutinous rice and toast for 2 minutes. Add ground pork. Cook for 3 minutes while breaking it up. Pour in water or stock, bring to a boil, then simmer over medium heat for 20 minutes. Season with fish sauce and sugar, a little at a time to taste. Transfer the mixture to a blender or food processor and mix until just smooth. Transfer to individual serving bowls.

Step 5

Lightly wet a sheet of rice paper and place it on a flat surface. Fold in one side to create a straight edge. Along that edge, add lettuce and herbs, letting them stick out slightly for presentation. In the center near the bottom, layer a piece of fried egg roll wrapper, some rice noodles, and a strip of pork sausage. Start rolling from the bottom up to the center, fold in other side, then continue rolling to seal. Serve with dipping sauce warm on the side.