Directions:

For Nem Nuong: Using food processor, process garlic until fine puree. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In separate bowl, combine baking powder, water, drop of red food coloring or caramel syrup (this adds a very nice color to the pork when grilled) and stir. Mixture will fluff and foam.

Fold the baking powder into mixture and allow meat to chill for about 30 min to 1 hr or longer--the baking powder adds more firmer, bouncier texture. Now you're ready to form the patties. Keep meat mixture in the fridge for a few hours to let it set and easier to handle when forming patties, balls or what I prefer, mini sausages. We find that it's easier to roll in rice paper this way. Keep a bowl of water handy and your hands wet for easy handling.

Grill about 4-5 min per side. If you plan to grill on an outdoor grill, form patties around the skewer like a kebab.

For Nem Nuong Cuon: Have all your mis en place of veggies and nem nuong ready. Dip rice paper in luke warm water and place on plate. Wait about 10s or until paper softens to start rolling. First place the lettuce, then cucumber, fried chive roll, and pickled carrots and daikon near the edge of the rice paper closest to you. Roll rice paper over veggies and then fold over each end. Then place some fresh chives and nem nuong and roll tightly. Do not overstuff, you're not making a burrito! Use nuoc mam pha as a dipping sauce.

Fried Egg Roll Wrappers:
Quarter large egg roll wrappers. You can optionally place several chives or green onions onto wrapper, roll once and then fold over ends. Roll tightly and use an egg wash to seal the wrapper. Fry until golden brown, drain and set aside.