Nha Trang grilled pork sausage

Method

1. 1 Grind the pork shoulder with garlic, dried onion, sugar, fish sauce, and pepper until smooth.
2. 2 Dice the pork fat into small cubes, blanch it in boiling water, then mix it with the meat to make the spring rolls rich and juicy.
3. 3 Beat the meat vigorously for 10 minutes until it becomes very chewy, then refrigerate for 20 minutes.
4. 4 Shape the meat around bamboo skewers, grill over charcoal for 12 minutes, turning regularly until golden brown and fragrant.
5. 5 Wrap the spring rolls in rice paper with vermicelli, herbs, dip them in soybean paste or fish sauce, and sprinkle with roasted peanuts.

With an appliance

• Oven 56 min

  Replace step 4: place the spring roll skewers on the middle rack, bake in the oven at 220 degrees for 14 minutes, then rotate the tray for 7 minutes; the spring rolls will cook evenly, no need to turn them constantly, but they will have less of a smoky flavor.