Grilled Spring Rolls with Peanut Fish Sauce: A Vietnamese Delight

Updated at: 28/02/2025

Escape the ordinary and embark on a culinary journey to Vietnam with this recipe for irresistible grilled spring rolls. These aren't your typical, soggy spring rolls; instead, picture succulent grilled pork and shrimp nestled within fragrant rice paper, bursting with fresh herbs and crunchy vegetables. The secret lies in the perfectly balanced peanut fish sauce, a vibrant and savory dipping delight that elevates this dish to a whole new level. This recipe is surprisingly easy to master, offering a delicious and healthy alternative to heavier meals.

Get ready to tantalize your taste buds and impress your friends and family with these delightful spring rolls. From selecting the freshest ingredients to achieving the perfect grill char, we'll guide you through each step of the process, ensuring you create a truly authentic Vietnamese culinary experience. Let's dive into the detailed, step-by-step instructions below.

Tools Needed

  • tray
  • pot
  • grill
  • bamboo chopsticks
  • plastic wrap
  • mortar and pestle

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Filling and Sauce

  • Wash, blanch, and cut into small cubes. Marinate with sugar and let it dry in the sun for 2-3 hours until clear.
  • Combine condensed milk, sugar, seasoning powder, MSG (optional), pepper, fish sauce, oyster sauce, five-spice powder, and oil. Mix well.
  • Combine ground lean meat, raw ham, dried pork fat, minced onion and garlic (sauteed until fragrant), tapioca starch, and the spice mixture. Knead thoroughly for 7-10 minutes, then pound the meat mixture 7-10 times. Refrigerate for 2-3 hours or freeze for 30 minutes.
  • Simmer tomatoes, water, sugar, chili peppers, and crushed peanuts in a pot until soft. Add white bean porridge (optional) or coconut milk. Puree the mixture until smooth. Add fish sauce and salt. Cook for 1-2 minutes more on low heat.
Prepare pork fat: Wash, blanch, and cut into small cubes. Marinate with sugar and let it dry in the sun for 2-3 hours until clear.Prepare the spice mixture: Combine condensed milk, sugar, seasoning powder, MSG (optional), pepper, fish sauce, oyster sauce, five-spice powder, and oil. Mix well.Prepare the meat mixture: Combine ground lean meat, raw ham, dried pork fat, minced onion and garlic (sauteed until fragrant), tapioca starch, and the spice mixture. Knead thoroughly for 7-10 minutes, then pound the meat mixture 7-10 times. Refrigerate for 2-3 hours or freeze for 30 minutes.Prepare the peanut fish sauce: Simmer tomatoes, water, sugar, chili peppers, and crushed peanuts in a pot until soft. Add white bean porridge (optional) or coconut milk. Puree the mixture until smooth. Add fish sauce and salt. Cook for 1-2 minutes more on low heat.
Prepare the Filling and Sauce

Step 2. Assemble and Grill the Spring Rolls

  • After refrigerating, knead the meat mixture again for 4-5 minutes. Wrap the meat mixture in lemongrass. Make sure not to make the rolls too thick or too thin.
  • Brush with cooking oil to prevent sticking. Grill, turning evenly, until golden brown and cooked through. Brush with a mixture of sesame oil, colored oil, and Mai Que Lo wine for extra shine and flavor.
Assemble the spring rolls: After refrigerating, knead the meat mixture again for 4-5 minutes. Wrap the meat mixture in lemongrass. Make sure not to make the rolls too thick or too thin.Grill the spring rolls: Brush with cooking oil to prevent sticking. Grill, turning evenly, until golden brown and cooked through. Brush with a mixture of sesame oil, colored oil, and Mai Que Lo wine for extra shine and flavor.
Assemble and Grill the Spring Rolls

Step 3. Prepare the Accompaniments

  • Serve the grilled spring rolls with rice paper or vermicelli, herbs, cucumber, raw mango, and the peanut fish sauce. Garnish with extra scallions and crushed peanuts if desired.
Serve: Serve the grilled spring rolls with rice paper or vermicelli, herbs, cucumber, raw mango, and the peanut fish sauce. Garnish with extra scallions and crushed peanuts if desired.
Prepare the Accompaniments

Read more: Quick & Easy Dry Chicken Noodle Pho Recipe

Tips

  • Use neck fat for the best results.
  • Use Asian lean meat for the spring rolls.
  • Adjust the amount of chili peppers according to your spice preference.
  • The more thoroughly you knead the meat mixture, the chewier the spring rolls will be.
  • Don't make the spring rolls too thick or too thin to ensure even cooking and prevent drying out.

Nutrition

  • N/A

FAQs

1. Can I make the spring rolls ahead of time?

Yes! You can prepare the filling and assemble the rolls up to a day in advance. Store them covered in the refrigerator. Grill them just before serving for the best texture.

2. What can I substitute for the shrimp or pork?

Feel free to use chicken, tofu, or even firm fish instead of shrimp or pork. Vegetarian options work well too!

3. Can I adjust the spice level of the peanut sauce?

Absolutely! Add more chili garlic sauce for extra heat, or leave it out entirely for a milder flavor. Adjust to your preference.


So there you have it – a delicious and authentic Vietnamese meal that's surprisingly simple to make at home. Enjoy the delightful combination of textures and flavors, and remember to adjust the recipe to your own preferences. Now, go forth and impress your friends and family with your newfound spring roll mastery!