Grilled spring rolls are no longer a stranger to us, right? But today TasteVN wants to bring you 3 ways to make grilled spring rolls with the distinctive flavor of the Mekong Delta in Vietnam. Let’s get into the kitchen and make this grilled dish right now!
1. Grilled spring rolls from the Mekong Delta using a pan
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Preparation
30 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Grilled spring rolls from the Mekong Delta using a pan Serves 5 people
Minced pork 500 gr Processed pork sausage 300 gr Pork fat 150 gr Garlic 4 cloves (minced) Shallots 2 bulbs (minced) Baking powder 1/2 teaspoon Mai Que Lo wine 1.5 tablespoons Honey 1 tablespoon Fish sauce 1 tablespoon Green onion oil 1.5 tablespoons Cooking oil 1/2 teaspoon Common seasoning a little (seasoning granules/ sugar/ ground pepper/ salt)
Mixing Meat
Add 500g of minced pork, 300g of pork paste along with 4 minced garlic cloves, 2 minced shallots, 1/2 teaspoon of seasoning, 1 tablespoon of sugar, 1/4 teaspoon of ground pepper, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 50g of pork fat that has been briefly blanched into a large bowl.
Put on gloves, mix and knead thoroughly until the ingredients are well combined and marinate for 60 minutes for the spices to infuse.
Making the Meat Coating Sauce
Add 1.5 tablespoons of Mai Que Lo liquor, 1.5 tablespoons of scallion oil, 1 tablespoon of honey, and 1 tablespoon of fish sauce into a bowl. Mix well until the spices dissolve completely and blend together.
Shaping the nem
First, wet a few chopsticks, then wear gloves and take a portion of the marinated meat to wrap and roll it around the chopstick. The size of the nem depends on your and your family’s preferences.
Grilling the nem
Place a pan on the stove, add 1/2 teaspoon of cooking oil to the pan, spread it evenly, then add the wrapped nem skewers. Use your hands to turn them evenly over medium heat for about 2 minutes to shape the grilled nem, then continue to turn until the nem is just cooked.
Use a brush to evenly apply the prepared sauce around the grilled nem, then place them in the pan, turn them regularly and continue grilling until the nem is cooked and golden, then turn off the heat.
Final Product
Finally, you just need to arrange the grilled nem on a plate, drizzle some scallion oil and sprinkle roasted peanuts on top. Prepare an additional plate of fresh vegetables and you can enjoy it with white noodles or banh hoi now!
Grilled nem from the southwestern region using a pan is enjoyed with the delicious aroma of scallion oil, fish sauce, and the distinctive Mai Que Lo wine. When eaten, you will feel the soft and flavorful taste combined with the rich and tempting flavor of the pork sausage and lard. Give it a try now!
2. Grilled Spring Rolls from the Southwest using an oven
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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Grilled Spring Rolls from the Southwest using an oven Serves 4
Shrimp 250 gr Ground pork 500 gr Garlic 4 cloves Red onion 2 bulbs Chopped lemongrass 2 tablespoons Honey 1 tablespoon Potato starch 1 tablespoon Mai Que Lo wine 2 tablespoons Annatto oil 1 teaspoon Oyster sauce 2 teaspoons Black soy sauce 1 teaspoon Soy sauce 2 teaspoons Cooking oil 1 tablespoon Salt/ ground pepper a little
Tools needed
How to choose fresh, delicious shrimp
- When buying shrimp, you should choose those with a shiny shell, that feel non-slippery to the touch, and are not too soft; the shrimp should be firm.
- When buying shrimp, you should choose shrimp whose head and body are tightly connected, without any unpleasant fishy smell.
- Avoid buying shrimp with tails and legs spread out, as they are often injected with chemicals to increase their weight.
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How to prepare Grilled Nem from the Mekong Delta using an oven
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Preparing and grinding shrimp
After buying shrimp to eliminate the fishy smell, peel off the shell, remove the head and tail, then take out the shrimp thread and soak it in diluted salt water for about 5 minutes, then rinse with clean water and drain.
Next, put the drained shrimp into a bowl with 1/4 tablespoon of salt, use a pestle to pound and grind evenly for about 5 minutes until the shrimp is smooth and chewy.
Quick method to remove shrimp thread
- Method 1: Use the tip of a knife to make a vertical cut down the back of the shrimp and then pull out the shrimp thread.
- Method 2: Count backwards from the tail of the shrimp up to the second groove, connecting between the two segments of the shrimp shell, pierce a toothpick through and pull to remove the shrimp thread.
Tip: To make the nem chewy and delicious, you should freeze the shrimp for about 1 – 2 hours until it reaches a creamy, fluffy state before grinding.
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Marinating the meat
Add to the bowl of ground shrimp: 4 cloves of minced garlic and 2 minced shallots along with 500g of ground pork, 2 tablespoons of minced lemongrass, 2 teaspoons of oyster sauce, 1 teaspoon of honey, 2 tablespoons of Mai Que Lo wine, 1/2 teaspoon of ground pepper, 1/2 teaspoon of five-spice powder, 1 teaspoon of annatto oil, and 2 tablespoons of cooking oil.
Then use a pestle to pound and mix the ingredients together, add 1 tablespoon of potato starch and mix well until the starch dissolves, then marinate for about 20 minutes to let the flavors soak in.
Tip: To prevent the dish from dripping when grilling, you should add a little potato starch or cornstarch.
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Make the dipping sauce for nem
Add 1 tablespoon of cooking oil, 1 teaspoon of honey, 1 teaspoon of chili oil, 2 teaspoons of oyster sauce, 1 teaspoon of soy sauce, and 2 teaspoons of black bean sauce into a bowl.
Stir well until the sauce is smooth and all ingredients are dissolved, and you will have a perfect dipping sauce for grilling meat.
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Shaping and Grilling Nem
First, lay a layer of aluminum foil on the tray, drizzle 1 tablespoon of cooking oil evenly over the surface, then rub a little on your hands and take a portion of the nem that is just right to eat.
Shape it evenly so that the nem mixture is pliable and squeeze it tightly in your hand to form small, round pieces that are just the right size to eat.
Next, preheat the oven before cooking at a temperature of 400 degrees Celsius for 5 minutes, then place the fish ball tray inside. Close the oven door and grill for another 5 minutes on low heat to firm up the fish balls.
Use a brush to apply the prepared sauce evenly over the entire surface. Then return it to the oven, grilling at 400 degrees Celsius for another 5 minutes until the nem is cooked and tender.
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Finished Product
Grilled spring rolls from the Mekong region using an oven will have an enticing aroma from the characteristic Mai Quế Lộ wine, with a glossy, evenly baked skin and a delicious scallion fat flavor.
To enhance the flavor of the grilled spring rolls, you should eat them with pickled vegetables, fresh herbs, a bit of white vermicelli, and some spicy soy sauce. This dish is best enjoyed hot, so remember to time the grilling for everyone to enjoy together!
3. Grilled spring rolls from the Mekong region using charcoal
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty Level
Easy
Ingredients for Grilled spring rolls from the Mekong region using charcoal Serves 5 people
Ground pork 700 gr Fried garlic 5.5 tablespoons Black bean sauce 150 gr Satay sauce 1/2 tablespoon Lime juice 4 tablespoons Minced garlic and chili 1 tablespoon Colorful oil 1.5 tablespoons Garlic powder 1 teaspoon Five-spice powder 2/3 teaspoon Mai Quế Lộ wine 1 tablespoon Soy sauce 1/3 tablespoon Oyster sauce 1/2 tablespoon Common seasoning a little (MSG/ ground pepper/ sugar)
Utensils Required
Image of Ingredients
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How to prepare Southern grilled spring rolls using a charcoal grill
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Marinating the meat
Put the ingredients into a bowl including: 700g minced pork, 1.5 tablespoons fried garlic, 1/2 tablespoon chili paste, 1.5 tablespoons colored annatto oil, 1 teaspoon garlic powder, 2/3 teaspoon five-spice powder, 2 teaspoons monosodium glutamate, 1 teaspoon ground pepper, 2 tablespoons sugar, 1 tablespoon Mai Que Lo wine, 1/3 tablespoon soy sauce, and 1/2 tablespoon oyster sauce.
Next, you put on gloves, mix well, and knead until the spices are evenly coated and mixed into the minced pork. Then, use plastic wrap to cover the bowl tightly and marinate in the refrigerator for about 2 hours for the meat to absorb the spices while still keeping its freshness.
Tip: To make the grilled spring rolls chewier, you should refrigerate the minced meat for about 1 – 2 hours to reach a creamy fluffy state before mixing in the spices.
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Make the dipping sauce
Place a pot on the stove, add 150g of black soy sauce and 20g of water into the pot, then cook over low heat while stirring evenly for about 1 minute until the sauce dissolves into the water, then add 5.5 tablespoons of sugar.
Continue to stir for another 3 minutes until the dipping sauce in the pot boils and the sugar is completely dissolved, then taste and adjust the seasoning to make it slightly salty and sweet to your liking, then turn off the heat, add 1/2 tablespoon of fried garlic, mix well, and let it cool.
After the dipping sauce has cooled, add 4 tablespoons of calamansi juice and 1 tablespoon of minced garlic and chili, and mix well.
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Shape and grill the spring rolls
First, you need to start a fire on the charcoal, then take a sufficient amount of marinated meat to mold and wrap evenly, securing it on a skewer, and continue doing so until all the marinated meat is used.
Next, place the skewers of grilled spring rolls on the charcoal grill, and while rotating them evenly, grill over low heat for about 20 minutes until the spring rolls are evenly golden, then take them out and enjoy!
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Finished product
Grilled spring rolls from the Mekong Delta using charcoal will have an irresistible strong aroma after being grilled, and the spring rolls will also be evenly grilled to a golden brown.
Tasting a piece of spring roll, you will fully experience the soft and delicious flavor, chewy yet rich, perfectly seasoned.
This dish can be served with pickled vegetables, fresh herbs such as: lettuce, cucumber,… Dip it in a sour, salty, and sweet dipping sauce that is incredibly flavorful.
Successful Implementation Tips
- The types of meat for making grilled spring rolls should be placed in the freezer for 1 – 2 hours until they reach a creamy fluffy state; this will help the spring rolls be chewier and tastier when mixed or ground.
- You should soak the skewers in water before placing the spring rolls on them to prevent the skewers from burning.
- Pork fat will help your spring rolls be softer; if you don’t have pork fat, you can substitute it with cooking oil.
How to Choose Fresh and Delicious Pork
- Fresh pork pieces usually have a bright pink or light red color, with the fat being translucent white and slightly ivory. The parts such as meat, skin, and fat stick tightly together.
- The freshest meat will have a characteristic aroma of meat, which is not unpleasant and has no fishy smell. When you touch it with your hand, you will feel it is dry, soft, and not too smooth.
- Do not choose pork with poor elasticity, or with yellow liquid oozing out, as it may have been injected with preservatives and is not fresh.
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So with 3 ways to make grilled spring rolls from the Southwest that are very simple with easily accessible ingredients, I hope your family meal menu will have one more delicious dish. Wishing you success!
