Vietnamese Pork Spring Rolls
Ingredients
- 1 pack spring roll wrapper
- 1 pot hot water for dipping spring roll wrapper
Barbecue Pork
- 1 lb pork shoulder thinly sliced
- 1 tbsp ground lemongrass
- 4 cloves garlic minced
- 1 tbsp sugar
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ground pepper
Vegetables
- 4 Persian cucumbers sliced into matchsticks
- 1 head lettuce
- 1 bunch cilantro
- 1 bunch mint
Vermicelli Noodles
- 1/2 pack vermicelli noodles
- 2 quarts water
Instructions
Barbecue Pork
- Marinade pork in lemongrass, garlic, sugar, soy sauce, oyster sauce, and pepper. Set aside for at least 30 minutes.
- Heat a pan on high until it is almost smoking. Then add in oil. Sear pork in oil on high heat for 3-5 minutes each side. Remove and set aside.
Noodles
- Boil a large pot of water on high. When water is boiling, add in vermicelli noodles and following cooking instructions, usually boiling for 10-12 minutes. Then rinse in cold water and drain. Set aside.
Assembling Spring Rolls
- Dip spring roll wrapper in hot water for 2-3 seconds. Once all sides have been soaked in water, remove from water and place onto a plate.
- Place 1/2 leaf of lettuce horizontally on the rice paper wrapper, about 1/2 inch from the edge closest to you.
- Then lay 1-2 small pieces of meat horizontally on top of the lettuce. Place other vegetables on top of the lettuce, also horizontally: mint, cucumber, cilantro.
- Roll the spring roll like a mini burrito. Start rolling the spring roll wrapper away from you, folding the fillings over one another. Then stop halfway, tuck in the edges on the right and left, then continue rolling.