Sunday, January 30, 2011

Vietnamese Spring Rolls and Grilled Pork over Rice Noodles

Vietnamese Spring Rolls and
Grilled pork over Rice

For the spring rolls I purchased all the ingredients in my
local grocery Safeway store. They can be found in the
asian section of the grocery store. So we need the rice
noodles shown to the left and the spring roll wraps shown
on the right. 
The secret to making spring rolls is to make sure all your
ingredients are prepared ahead of time and cut
up ready to go. I start marinating the pork for these spring rolls
the night before or early morning of the day of. I used
a pound of pork loin but you could also use pork shoulder or butt.

This is the marinade for the grilled pork:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil

In a plastic zip lock bag, combine all the 
ingredients. After marinating over night or for several
hours, grill pork (the grilled pork tastes best when
I can grill it on the outside grill in a grilling basket)
but being in the winter I just use my cast iron grill

Making the noodles: 

These noodles, unlike regular pasta noodles only
need about two minutes cooking time and they 
are ready. In a pot boil the water and then 
add the noodles. Stir around. After about two minutes
of cooking, drain and run cold water over the noodles
to stop them from cooking further and they need
to be cold to wrap them into the rolls

Let's Wrap!

About 6-10 rice paper wrappers

a bowl of warm water that we are going to dip
one at a time the rice wrappers. 

Leaf Lettuce

Cucumber, cut into long very thin slices so
it is easier to roll into the wrap

fresh mint and cilantro

Bean sprouts

Carrots, sliced thin and then set in a small bowl
and sprinkle sugar all over the sliced shredded
carrots and let stand for about 15 minutes until 
they become limp

Rice noodles

So here we are all ready to go with the ingredients:


In the bowl of warm water, dip each rice paper wrapper 

for about 10 seconds until it is on a plate or work 

surface  on work service. Lay the lettuce as your first layer to add

strength to your wrapper, then place the pork, herbs and the 
other vegetables. (you can also add shrimp but due to its
Cholesterol content I left it out) 

 Roll up spring roll about 1/3 way through, then fold in the sides

(just like a burrito)  

Serve with hoisin peanut dip.

Hoisin Peanut Dip Recipe:

1 cup hoisin sauce
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness


I used the extra rice noodles and put them into a bowl
then added the rest of the grilled pork on top
then the same vegetables used for the spring rolls
and the same herbs mint and cilantro. I then chopped
up some peanuts and sprinkled on top. Then you 
make a sauce that will be poured all over on top
and you mix everything together.

Here is the sauce recipe:

1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar 
3 tablespoon lime juice

Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

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